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Ingredients
US|METRIC
4 SERVINGS
- 8.5 oz. Jiffy Corn Muffin Mix
- 14.5 oz. cream style corn
- 2 eggs (lightly beaten)
- 1/2 cup milk
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 2 cups shredded cheese (blend, divided, I like a cheddar and Monterrey jack blend)
- 1 1/2 cups enchilada sauce
- 3 cups chicken (cooked and shredded)
- diced tomato
- sour cream
- guacamole
- shredded lettuce
- sliced black olives
- finely chopped cilantro
- salsa
- green onions
- green onions
- finely chopped cilantro
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NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories800Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol295mg98% |
| Sodium2090mg87% |
| Potassium960mg27% |
| Protein61g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber6g24% |
| Sugars19g |
| Vitamin A50% |
| Vitamin C25% |
| Calcium60% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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