Bake Time: 45 minutes
Ingredients
1¼ cups onions, chopped
2 tablespoons reduced-fat butter or Smart Balance Light
1 (14.5 oz) can cream-style corn
1¼ cups chicken breast, cooked and diced, see shopping tips
1 egg, I love Egg-Land’s Best eggs
1 tablespoon fat-free milk
¼ teaspoon cumin
¼ teaspoon chili powder
1 (8.5 oz) box Jiffy’s Corn Muffin Mix, see shopping tips
½ cup salsa, I used Pace Medium Chunky Salsa or use your favorite
½ cup fat-free sour cream
¼ cup Light Mexican Blend Cheese or light cheddar cheese
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