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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.9
  • Total Fat: 17.1 g
  • Cholesterol: 17.2 mg
  • Sodium: 1,027.0 mg
  • Total Carbs: 49.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 13.4 g

View full nutritional breakdown of Chicken Tamale Pie calories by ingredient
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Chicken Tamale Pie

Submitted by: ANIMALTALKER

Introduction

A leaner version of a favorite A leaner version of a favorite
Number of Servings: 6

Ingredients

    1 lb chicken breast tenders cut into bite size pieces
    2 tablespoons olive oil
    2 cups finely chopped onion
    1 clove garlic crushed
    1 can (14.5 ounces) stewed tomatoes
    1/2 cup strong chicken broth
    salt
    1 1/2 tablespoons chili powder
    1 teaspoon dried leaf oregano, crumbled
    1 can (12 ounces) whole kernel corn (Or frozen corn thawed)
    1/4 cup Olive salsa
    1/4 cup olive salsa
    2 cups yellow cornmeal
    1 cup Kraft Shredded 2% Mexican 4 cheese blend

Directions

Heat oil in a Dutch oven; sauté onion and garlic until onion is tender.
Add chicken pieces, chili powder, oregano, stewed tomatoes, tomato sauce, chicken broth.Reduce heat; cover and simmer for 30 minutes, or until chicken is tender. Add corn and olive salsa.

In a medium saucepan over medium heat, combine cornmeal with 4 cups water and 1 teaspoon salt; bring to a boil, stirring constantly. Boil until thickened. Remove from heat; let stand for 5 minutes.

Line bottom and sides of a 13x9x2-inch baking pan with about half of the cornmeal mixture. Fill with chicken mixture. Spoon remaining cornmeal mixture around the edge. Sprinkle with shredded cheese. Bake at 375° for 30 minutes, or until bubbly in the center.

Number of Servings: 6

Recipe submitted by SparkPeople user ANIMALTALKER.






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Member Ratings For This Recipe

  • I used this as a base, and it was very very useful for that. I think if I hadn't made changes, it would have been too bland for us. I poached the chicken in rotel, onions, and garlic, then shredded it and added black beans, corn, and olives. I used green chiles and 2 tbsp of sugar to the crust, too. - 10/24/09

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  • This is a good dish, so I feel bad saying that I won't make it again. My family just doesn't care for polenta.
    I did change the chicken filling. I simply simmered the chicken in some mexican tomatoes, and then shredded them. - 7/28/08

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