Guilt Free Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Guilt Free Enchilada Bake calories by ingredient
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A blend of chicken, cheese and an enchilada sauce over a spicy cornbread blend A blend of chicken, cheese and an enchilada sauce over a spicy cornbread blend
Number of Servings: 4


    1 box Krusteaz Fat Free Corn bread
    1 can creamed corn
    1 can green chillies
    1 cup reduced fat mexican cheese (or cheddar)
    1/4 cup egg beaters
    1/4 cup milk (dont use all at once, as needed)
    About 1/2 lb of cooked chicken breast
    1 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.

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