Ingredients:
1/2 cup margarine
1 onions, finely chopped
1 garlic cloves, minced
1 (15 1/4 ounce) cans whole kernel corn
1 (15 ounce) cans cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8 1/2 ounce) packages cornbread mix
2 1/3 cups chopped cooked chicken breasts
2 tablespoons canned green chili peppers, chopped
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) packages monterey jack cheese, shredded
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 9×13 inch baking dish.
Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Servings: 12
Time preparation: 10 min.
Time total: 50 min.