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Ingredients
  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • ⅓ cup fat-free milk
  • ¼ cup egg substitute
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground red pepper
  • 1 (14 ¾-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • ½ cup fat-free sour cream
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