Prep Time 15 minutes |
Cook Time 35-40 minutes |
Servings 8 servings |
Ingredients
- 1/3 cup skim milk
- 1 egg
- 2 tablespoons taco seasoning divided
- 1 can no salt cream-style corn 14 ¾-ounce
- 1 box corn muffin mix 8.5 ounce
- 1 can chopped green chiles drained, 4-ounce
- 1 can red enchilada sauce 10-ounce
- 2 cups shredded cooked skinless chicken breast
- 3/4 cup shredded reduced-fat Mexican blend cheese
- 1 can chopped green chiles drained, 4-ounce
- 1 can red enchilada sauce 10-ounce
- 2 cups shredded cooked skinless chicken breast
- 3/4 cup shredded reduced-fat Mexican blend cheese
Ingredients
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Instructions
- Preheat oven 400°F. Coat pie plate with nonstick cooking spray.
- In bowl, combine milk, egg, 1 tablespoon taco seasoning, cream style corn, corn muffin mix and green chilies, stirring just until moistened. Pour mixture into prepared pie plate. Bake 25-30 minutes.
- In small bowl, toss chicken with remaining 1 tablespoon taco seasoning mix.
- When cornbread is done (set and golden brown), remove from oven and pierce entire top with a fork (might stick to fork).
- 5. Carefully pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake 10-15 minutes or until cheese melts.
Nutritional Info
Calories 271, Calories from fat 22%, Fat 7 g, Saturated Fat 2 g, Cholesterol 51 mg, Sodium 720 mg, Carbohydrate 35 g, Dietary Fiber 2 g, Sugars 9 g, Protein 18 g, Diabetic Exchanges: 2 1/2 starch, 2 lean meat
Terrific Tip: I think rotisserie chicken is the best invention ever for a favorite healthy time saving tip!
Nutritional Nugget: I used low-sodium creamed corn to reduce sodium but you don’t have to use it. No sodium products are great for a healthier diet.
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