Cook once, eat twice recipe idea! Start with a baked chicken you prepared for Sunday’s main meal.
1 cup reduced fat Mexican Blend Cheese 1/3 cup fat-free milk 1 egg 1 t ground cumin 1 t chili seasoning 1 can cream-style corn 1 box (8.5 oz) corn muffin or corn bread mix 1 can chopped green chiles 1 can red enchilada sauce 1 cups shredded or diced cooked chicken
Preheat oven to 400 degrees F.
Combine 1/4 cup cheese and the next 7 ingredients in a large bowl. Stir 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.
Piece the entire surface liberally with a fork; pour enchilada sauce over the top.
Spread chicken over the top, then add the remaining 3/4 cups cheese.
Bake at 400 another 15 minutes or until cheese melts. Remove from oven, let stand for 5 minutes. Cut into 8 pieces. Serve with salad and salsa, baked tortilla chips.