I've got another new recipe for you. It was a hit with all of us, especially Bob. (And - it's a healthy supper too!)
For more recipes, visit Sandra at Diary of a SAHM.
1/3 cup skim milk
1/4 cup egg substitute or 1 egg
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon red pepper (optional)
1 can (14 3/4 oz) can cream style corn
1 box Jiffy corn muffin mix
4 ounce can chopped green chilies, drained
10 ounce red enchilada sauce
2 cups shredded cooked chicken
1 cup 2% shredded Co-jack cheese
Preheat oven to 400 degrees.
Combine milk, egg, 1/2 tablespoon of the taco seasoning, red pepper, cream style corn, jiffy corm muffin mix and the green chilies in a large bowl, stirring just until moist. Pour into round pie plate that has been coated with cooking spray.
Bake at 400 for 25-30 minutes. While this is in the oven, toss the chicken with the remaining 1 tablespoon of taco seasoning.
When corn bread is done - barely set and golden brown, pierce entire surface liberally with a fork (corn bread may stick a bit to the fork). Pour enchilada sauce over top, then spread chicken over that.
Sprinkle with cheese, bake 15 minutes or until cheese is melted. Remove from oven and let set for 15 minutes.
*8 pieces at 287 calories each