This is from 'Cooking Light'. I used my left-over cafe-rio chicken and thought this casserole with wonderful, even better the next day. (Nobody else liked it as much as I did, but what do they know.) (I didn't use the fat-free stuff either, but I am sure it would still be good.)
1 cup pre-shredded 4-cheese Mexican blend cheese, divided
1/3 c. fat-free milk
1/4 cup egg substitute
1 t. ground cumin
1/3 t. ground red pepper
1 (14 3/4 oz) can cream style corn
1 (4 oz.) can chopped green chilies, drained
1 (8.5 oz.) box corn muffin mix
Cooking spray
1 (10 oz.) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 c. fat-free sour cream
Preheat oven to 400'.
Combine 1/4 cup cheese and next 7 ingredients (through muffin mix) in a large bowl, stirring just until moist. Pour mixture iinto a 13 x 9 inch baking dish coated with cooking spray.
Bake at 400' for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400/ for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream. (I also served it with chopped lettuce and tomato).
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