You are here: Home » Recipes » Mexican Chicken & Grits Pie Mexican Chicken & Grits Pie Yield servings PrintEmail Ingredients Chicken1-1/4 pound boneless, skinless chicken thighs, cubed1 medium onion diced2 tablespoons all purpose flour1/2 cup evaporated skim milk2 tablespoons evaporated skim milk1/2 cup low fat sour cream1 cup frozen corn kernels1 -- (14.5 ounce) can diced tomatoes, drained2 tablespoons chopped cilantro -- Salt to taste -- Cayenne pepper to taste -- No stick cooking sprayGrits1-1/2 cup water1/2 teaspoon salt1/2 cup golden or white grits1/4 cup evaporated skim milk1/2 cup egg substitute3 ounces shredded Gouda or other cheese Instructions In large, nonstick skillet sprayed with no stick cooking spray cook chicken over medium-high heat until well-browned and firm. Drain excess fat. Add onion to skillet and saute until lightly browned and tender. Reduce heat to low, stir in flour and then gradually whisk in evaporated milk and sour cream. Bring to a simmer, remove from heat and stir in corn, diced tomatoes and cilantro. Season to taste with salt and cayenne pepper. Spoon into a 2-quart baking dish and smooth the top. Preheat oven to 375F. Pour grits over the chicken. Bake 30 minutes, until the grits have set and the filling begins to bubble. To prepare Grits: In a saucepan, bring water and salt to a boil. Gradually whisk in grits. Cook over low heat, stirring constantly, until thick, about 3 to 4 minutes. Let cool somewhat before stirring in milk, egg and cheese.