This is hands down one of our favorite Mexican meals! The corn cake brings just the right amount of sweetness to this dish, and we love serving it with fresh cilantro and light sour cream on the side! To save time during the week, prep on Sundays by cooking up a big batch of chicken in the slow clooker. Just store it in Ziploc® Freezer Bags and use as needed during the week!

skinny tamale pie recipe serves 8 low fat low calorie kid friendly view of slice of pie on plate


skinny tamale pie recipe serves 8 low fat low calorie kid friendly view of slice of pie on plate closer


Skinny Chicken Tamale Pie

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 8 servings

Serving size: ⅛ of pie


  • 12 oz boneless, skinless chicken breast, cooked + shredded
  • 10 oz can red enchilada sauce
  • 2 egg whites
  • ⅓ cup skim milk
  • 14.5 oz can cream-style corn
  • 4 oz can diced green chilies
  • 1 packet reduced-sodium taco seasoning, divided
  • ½ tsp crushed red pepper flakes
  • ½ cup reduced-fat, shredded Mexican cheese blend
  • 8.5 oz box corn muffin mix
  • fresh cilantro, chopped
  • Optional*:
  • reduced-fat sour cream
  • *Optional ingredients are not included in the nutritional calculations.


  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine skim milk, egg whites, ½ Tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies.
  3. Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray.
  4. Bake at 400 degrees for 20-25 minutes. 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 degrees for 10-15 minutes until cheese is melted.
  10. Remove from oven and let stand for 5 minutes.
  11. Cut into 8 equal size slices.
  12. Top with fresh cilantro and/or (optional) reduced-fat sour cream before serving.

Nutrition Information

Per Serving (⅛ of pie):

Calories: 263

Fat: 7g

Carbohydrates: 33g

Fiber: 1g

Protein: 14g

Sugars: 9g

Sodium: 749mg

Vitamin A: 11%

Vitamin C: 3%

Calcium: 11%

Iron: 6%

WWP+: 7 points