Guilt Free Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 box Krusteaz Fat Free Corn bread1 can creamed corn1 can green chillies1 cup reduced fat mexican cheese (or cheddar)1/4 cup egg beaters1/4 cup milk (dont use all at once, as needed)About 1/2 lb of cooked chicken breast1 can enchilada sauce
Makes about 6 1 cup servings
In a mixing bowl combine corn bread mix, green chillies, 1/4 cup of cheese, creamed corn, and egg beaters. Blend well.
Add milk slowly, keep mixing just until wet. You may not have to use all of the milk, or any at all if your mix is wet enough. You do not want it to be as wet as a cake batter, just wet enough until cornbread mix is blended in.
Spread this mix into a baking dish and put into oven at 350 degrees for about 15 minutes or until almost set, do not cook all the way. While this is baking, begin cooking chicken until done. Chop up into small cubes.
When the cornbread is almost finished cooking, pull from oven and poke the cornbread many times with a fork. Pour enchilada sauce over bake and assure it drips down into all those little holes. Sprinkle chicken over the top and top that with remaining cheese. bake another 15 min or until cheese is melted. Optional toppings - guacamole or fat free sour cream. Yum!
Number of Servings: 4
Recipe submitted by SparkPeople user MSFATAL.
In a mixing bowl combine corn bread mix, green chillies, 1/4 cup of cheese, creamed corn, and egg beaters. Blend well.
Add milk slowly, keep mixing just until wet. You may not have to use all of the milk, or any at all if your mix is wet enough. You do not want it to be as wet as a cake batter, just wet enough until cornbread mix is blended in.
Spread this mix into a baking dish and put into oven at 350 degrees for about 15 minutes or until almost set, do not cook all the way. While this is baking, begin cooking chicken until done. Chop up into small cubes.
When the cornbread is almost finished cooking, pull from oven and poke the cornbread many times with a fork. Pour enchilada sauce over bake and assure it drips down into all those little holes. Sprinkle chicken over the top and top that with remaining cheese. bake another 15 min or until cheese is melted. Optional toppings - guacamole or fat free sour cream. Yum!
Number of Servings: 4
Recipe submitted by SparkPeople user MSFATAL.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 2.7 g
- Cholesterol: 18.7 mg
- Sodium: 519.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.9 g
- Protein: 14.9 g
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