SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 316.5
  • Total Fat: 5.3 g
  • Cholesterol: 36.5 mg
  • Sodium: 712.3 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 21.7 g

View full nutritional breakdown of Low-Fat White-Meat Chicken Tamale Pie calories by ingredient
Report Inappropriate Recipe

Low-Fat White-Meat Chicken Tamale Pie

Submitted by: GRADXY

Introduction

This is an alteration of another recipe I found here on SparkPeople, but that one had a little more fat and less fiber, and used a different method for cooking the filling. This is a great, fun recipe for families or potlucks, and a staple in our house. This is an alteration of another recipe I found here on SparkPeople, but that one had a little more fat and less fiber, and used a different method for cooking the filling. This is a great, fun recipe for families or potlucks, and a staple in our house.
Number of Servings: 8

Ingredients

    Chicken Breast, no skin, 15 ounces or 4 half-breasts.
    2 cans Ro Tel - Diced Tomatoes & Green Chilies
    1 can black beans
    1 can corn
    1 small, 2.4 oz can sliced black olives
    1 tsp chili powder
    2 cups Yellow Cornmeal
    4 cups water
    1 tsp salt
    1/4 cup granulated sugar
    1 small can green chilis
    3/4 cup Reduced Fat Mexican Cheese blend (2%)
    1 tsp olive oil

Directions

Chop the garlic and onions, and put them in a pot with the 2 cans of rotel, and the chicken breasts. Over medium heat, poach the chicken for twenty minutes. While this is cooking, empty the cans of beans (rinse them!), corn, and olives, and wash and chop the cilantro. Combine these ingredients in a bowl.

When the chicken is cooked through, pull the breasts out of the pot on to a plate. Slice them into smaller chunks and let them cool. While they are cooling, mix into the rotel pot the beans, corn, olives, and cilantro. When the chicken is cool enough, shred it by hand, and combine it, with any juices, into the pot. Turn this on to simmer, and add in chili powder. You can add a little bit of salsa (I like to add a few tablespoons of verde) if you want more spice or extra liquid.

Preheat the oven to 375.

Next, combine the cornmeal, water, salt, sugar, and green chilis in a separate pot. Stirring constantly, bring to a boil. Continue to stir and cook until it thickens, 5 minutes or so. Remove from heat and allow to sit for 5 more minutes.

While this is cooling, turn off the chicken mixture, and grease a 13 by 9 inch pan. When it's ready, spread the cornmeal mixture along the bottom and sides of the pan, using a spatula. Pour all of the chicken mixture into this shell. Then, sprinkle the cheese on top.

Bake for 30-40 minutes at 350 degrees. You want the casserole to bubble, the cheese to melt, and the crust to set. Cooking times can vary depending on liquid, but when these things have happened, pull the pan out of the oven, allow it to cool ten minutes, and serve. Makes great leftovers, too.

Number of Servings: 8

Recipe submitted by SparkPeople user GRADXY.






Great Stories from around the Web


Rate This Recipe