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Ingredients

Directions

  • Heat oven to 400°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

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  • In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Spoon into prepared baking dish. Bake at 400° for 20 minutes.

  • Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken and remaining cup of cheese over casserole; bake for 20 additional minutes.

  • Allow to cool for 10 minutes and cut into 8 squares. If desired, serve with sour cream and lime wedges.

Nutrition Facts

415 calories; 20 g total fat; 128 mg cholesterol; 780 mg sodium. 36 g carbohydrates; 27 g protein;

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