Guilt Free Chicken Tamale Pie

 

serves: 8 – size: 1/8 of pie – calories: 260 – fat: 7g – carbs: 32g – WWP +:7

ingredients

  • 12 oz boneless skinless chicken breast, cooked, shredded
  • 10 oz can red enchilada sauce
  • 2 egg whites
  • 1/3 cup skim milk
  • 14.5 oz can cream style corn
  • 6-8 green onions, diced
  • 1 packet taco seasoning, divided
  • 1/2 cup reduced fat, shredded Mexican blend cheese
  • 8.5 oz box corn muffin mix
  • fresh cilantro, chopped

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Directions

  1. Preheat oven to 400 F.
  2. In a large bowl, combine skim milk, egg whites, 1/2 taco seasoning, corn, muffin mix, and green onions.
  3. Stir ingredients until moist, then transfer mixture into a round pie plate coated with non stick cooking spray.
  4. Bake at 400 F for 20-25 min. Corn cake will be done when golden brown.
  5. While corn cake is baking, toss shredded chicken with remaining 1 tbsp taco seasoning in a small bowl.
  6. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake.
  7. Pour red enchilada sauce over pierced corn cake.
  8. Top enchilada sauce with chicken and sprinkle with cheese.
  9. Bake at 400 F for 10-15 min until cheese is melted.
  10. Remove from oven and let stand for 5 min.
  11. Cut into 8 equal size slices.
  12. Top with fresh cilantro and enjoy! 

Guilt Free Chicken Tamale Pie

Ingredients

  • 12 oz boneless skinless chicken breast, cooked, shredded
  • 10 oz can red enchilada sauce
  • 2 egg whites
  • 1/3 cup skim milk
  • 14.5 oz can cream style corn
  • 6-8 green onions, diced
  • 1 packet taco seasoning, divided
  • 1/2 cup reduced fat, shredded Mexican blend cheese
  • 8.5 oz box corn muffin mix
  • fresh cilantro, chopped

Instructions

  1. Preheat oven to 400 F.
  2. In a large bowl, combine skim milk, egg whites, 1/2 taco seasoning, corn, muffin mix, and green onions.
  3. Stir ingredients until moist, then transfer mixture into a round pie plate coated with non stick cooking spray.
  4. Bake at 400 F for 20-25 min. Corn cake will be done when golden brown.
  5. While corn cake is baking, toss shredded chicken with remaining 1 tbsp taco seasoning in a small bowl.
  6. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake.
  7. Pour red enchilada sauce over pierced corn cake.
  8. Top enchilada sauce with chicken and sprinkle with cheese.
  9. Bake at 400 F for 10-15 min until cheese is melted.
  10. Remove from oven and let stand for 5 min.
  11. Cut into 8 equal size slices.
  12. Top with fresh cilantro and enjoy!
http://revampfitness.com/guilt-free-chicken-tamale-pie/

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