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  • cook: 0 hr
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  • Summary

    recipe adapted from January 2014 edition of Family Circle Magazine.

    Ingredients

    • 1 package (8.5 oz) corn muffin mix (such as Jiffy)
    • 1 can (14.5 oz) cream-style corn
    • 2 eggs, lightly beaten
    • 1/2 cup milk
    • 1 tsp chile powder
    • 1/2 tsp cumin
    • 2 cups shredded taco cheese blend, divided
    • 1 1/2 cups enchilada sauce
    • 3 cups shredded cooked chicken, from rotisserie chicken
    • diced tomato
    • sour cream
    • shredded lettuce
    • sliced black olives
    • chopped green onions
    • finely chopped cilantro
    • salsa

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 801 % Daily Value *
    • Total Fat: 40 g 60.94%
    • Saturated Fat: 17 g 83.45%
    • Trans Fat: 0 g %
    • Cholesterol: 134 mg 44.53%
    • Sodium: 1628 mg 67.82%
    • Calcium: 477 mg 47.72%
    • Potassium: 266 mg 7.6%
    • Magnesium: 0 mg 0%
    • Iron: 14 mg 75.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 68 g %
    • Dietary Fiber: 6 g 22.48%
    • Sugar: 18 g
    • Protein: g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 44.82%
    • Vitamin C 26.26%
    • Vitamin D 4%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch3
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total3 oz-eq