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Low Fat Chicken Tamale Pie
Created by:
Brooke Farmer
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
8
servings
This low fat casserole tastes just like a traditional tamale, but is done in only 45 minutes! The quickest and easiest way to eat a tamale.
Ingredients
12
oz
boneless, skinless chicken breast,
cooked + shredded
1
10 oz
can red enchilada sauce
2
egg whites
1/3
cup
skim milk
1
14.5 oz
can cream-style corn
1
4 oz
can diced green chilies
1
packet
reduced-sodium taco seasoning,
divided
1/2
tsp
crushed red pepper flakes
1/2
cup
reduced-fat, shredded Mexican cheese blend
1
8.5 oz
box corn muffin mix
fresh cilantro,
chopped
Instructions
Preheat oven to 400ºF.
In a large bowl, combine skim milk, egg whites, ½ Tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies.
Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray.
Bake at 400ºF for 20-25 minutes. Corn cake will be done when golden brown.
While corn cake is baking, toss shredded chicken with remaining 1 tbsp taco seasoning in a small bowl.
Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake.
Pour red enchilada sauce over pierced corn cake.
Top enchilada sauce with chicken and sprinkle with cheese.
Continue to bake for 10-15 minutes until cheese is melted.
Remove from oven and let stand for 5 minutes.
Cut into 8 equal size slices.
Top with fresh cilantro and/or (optional) reduced-fat sour cream before serving.
Notes
WWP+: 7
Smartpoints: 8
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