There are many things that bring me joy: my family, sunny days, fun times with friends, and ice cream. One of the little things that warms my heart is opening the door of my mailbox to find that there is mail in there! For me! With my name on it!
To fan the flame of this vice, I took advantage of the magazine sale that amazon.com had going on around the holidays. When I say “took advantage of” I mean I went a bit overboard and subscribed to a lot of magazines. A lot. Like maybe 10. I’m not trying to be vague, I just truly have no idea. You can’t hold it against me – the subscriptions were, like, $5! You’d have taken advantage of the deal too!
While I enjoy many kinds of magazines, cooking and baking magazines take the cake (no pun intended). I find so many great recipes and kitchen tips in them. I actually get giddy when one (or three) arrives in the mail.
The recipe I have for you today comes from a longtime favorite magazine, one I’ve been subscribing to for more than 3 years: Cooking Light. Many of the recipes from Cooking Light Magazine are not “simple,” as I aim my recipes to be. Many of the are complicated and call for a ton of ingredients. Many of these ingredients cannot be found in regular grocery stores. Or the United States.
Some recipes, though, are short, simple and to the point. And always, always delicious! This one caught my eye, and I am pleased with how it turned out. It comes from the November 2008 issue. I love passing this one along to friends and family, as they always benefit from whipping it up. It’s a crowd pleaser!
(From Cooking Light Magazine, November 2008)
• 1 cup (4 oz) preshredded 4-cheese Mexican Blend DIVIDED
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 tsp ground cumin
• 1/8 tsp ground red pepper
• 1 (14 3/4 oz) can cream-style corn
• 1 (8.5 oz) box corn muffin mix (such as Jiffy or Martha White)
• 1 (4 oz) can chopped green chilies, drained
• Cooking Spray
• 1 (10 oz) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream
1) Preheat oven to 400*
2) Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring until just moist. Pour mixture into a 13×9-inch baking dish, coated with cooking spray.
3) Bake at 400* for 20-25 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 of sour cream.
A great way to infuse taste into this recipe is to cook the chicken all day in the slow cooker in (canned) enchilada sauce. The great thing about this option is that it’s easy to prepare in the morning, the chicken is ready when you get home, and the meat is absolutely juicy and tender.
I’d love to hear how this recipe turns out for you and your family – so feel free to leave a comment below!
To read more about Steph’s life and recipes, check out her personal blog, Confessions of a Stay-At-Home Mom.