I’m not typically a “casserole” gal, however, once in a while they’re nice to bake and freeze in individual portions. I recently did a search on the Cooking Light and Real Simple websites and this recipe is one I found. As is usual, I made a few minor adjustments – the end result was a tasty dinner that will be repeated.
It was easy to make and definitely reminded me of a sweet corn tamale….
you could use hotter chiles and enchilada sauce to spice it up – I used mild to keep Hubby happy…
It does freeze and reheat well – a big plus because we’re a house of only two…..
a dollop of fat free sour cream is a nice addition to the top – one I didn’t neglect at serving time – just a missing photo prop
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- ⅓ cup fat-free milk
- 1 egg
- 1 teaspoon ground cumin
- ⅛ teaspoon ground red pepper
- 1 (14¾-ounce) can cream-style corn
- 1 (8.5-ounce) box Jiffy corn muffin mix
- 1 (4-ounce) can diced green chiles, drained
- Cooking spray
- 1 (10-ounce) can mild green enchilada sauce
- 2 cups shredded cooked chicken breast
- ½ cup fat-free sour cream
- Preheat oven to 400°.
- Combine ¼ 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° for 15 minutes or until set.
- Pierce entire surface liberally with a fork.
- Pour enchilada sauce over top.
- Top with chicken and sprinkle with remaining ¾ cup cheese.
- Bake at 400° for 15 minutes or until cheese melts.
- Remove from oven; let stand 5 minutes.
- Cut into 8 pieces and top each serving with 1 tablespoon sour cream.