Low-Fat Tamale Pie

4 oz chicken breast; diced
2 onions; diced
1 large zucchini; diced
Minced garlic to taste
1/2 10-oz package frozen corn
1/2 4-oz can green chiles; diced
10 oz can tomatoes with chiles
2 Tbs chile powder
1 tsp cumin
Salt and pepper to taste
1 cup masa harina OR corn meal
1 Tbs flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
2 Tbs oil
The rest of the corn & chiles
1 oz cheddar cheese; grated

Saute the onions, chicken and garlic in a non-stick pan. If you don't cook it too hot, cover it and add a bit of water if it starts to stick, you can do it without any oil at all. Add the zucchini, corn, chiles, canned tomatoes and seasonings and cook another 5-10 minutes.

In a bowl, mix the dry ingredients well. Add the wet ingredients and the chiles and corn and mix until just blended. Pour the filling into a casserole sprayed lightly with Pam and top with the corn mixture.

Sprinkle the cheese on top and bake, uncovered at 350 for about 20 minutes until bubbly.

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