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...

Ingredients

• 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

Instructions

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]