The weather's getting cooler _ a perfect time to experiment with the miraculous meal-in-one known as the casserole. This week, we'll share some casserole ideas. Today's casserole is a little healthier and comes from Cooking Light magazine.
1 cup (4 oz.) preshredded 4-cheese Mexican blend cheese, divided
1/3cup fat-free milk
Never miss a local story.
1/4cup egg substitute
1 teaspoon ground cumin
1/8teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5 oz.) box corn muffin mix (such as Martha White)
1 (4-oz.) can chopped green chiles, drained
1 (10-oz.) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2cup fat-free sour cream
Preheat oven to 400 degrees,
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.