a lifestyle blog

chicken tamale pie

How did I just now stumble my way through the interweb to find Pinch of Yum? It's a mouth-watering foodie blog with tons of recipes, whether you want a sweet treat or a healthy dish. I opted to post a recipe that's more on the healthy side, since I've been posting calorie-packed desserts here and here. Sorry, guys! I couldn't resist.

Healthy doesn't mean it's not tasty, though. Take a look at this delicious Mexican dish...

  • 1/3 cup fat free milk
  • 1/4 cup egg substitute
  • 1 1/2 tablespoon taco seasoning, divided
  • 1/4 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
  • 2 cups shredded cooked chicken breast
  • 3/4 cup shredded white cheese (I used Raclette – random, I know, but it’s what I had on hand, and it ended up being delicious!)
  • cilantro and crumbled Cotija cheese for topping
  1. Preheat oven to 400°.
  2. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
  3. Bake at 400° for 15 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork. Pour enchilada sauce over top. Top with chicken; sprinkle with 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 cilantro and Cotija cheese.
This makes about 8 servings, at 286 calories each. Not bad, eh?!
[photo via Pinch of Yum]


  1. That looks amazing and yummy!! Your blog is so cute!


  2. made this last night, it was delicious!


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