3/4 C corn meal
1/4 C sugar
2 t baking powder
1/2 t salt
1/2 t ground cumin
1/8 t ground red pepper
2/3 C skim milk
1 egg
1 1/2 C frozen corn
1 4-ounce can chopped green chiles, drained
1 C grated cheddar cheese, divided
1 10-ounce can enchilada sauce
2 C cooked chicken breast, shredded
sour cream
Mix together all ingredients except cheese, enchilada sauce, chicken and sour cream. Add 1/4 C of the cheese. Spread in 9 x 13 pan coated with cooking spray. Bake at 400 for 15 minutes, until set. Pierce surface liberally with a fork. Pour enchilada sauce over corn mixture. Top with shredded chicken and sprinkle with remaining cheese. Bake an additional 15 minutes until cheese melts. Let set for 5 minutes before cutting. Top with sour cream.
8 servings
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