Chicken Tamale Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb chicken breast tenders cut into bite size pieces2 tablespoons olive oil2 cups finely chopped onion1 clove garlic crushed1 can (14.5 ounces) stewed tomatoes1/2 cup strong chicken brothsalt1 1/2 tablespoons chili powder1 teaspoon dried leaf oregano, crumbled1 can (12 ounces) whole kernel corn (Or frozen corn thawed)1/4 cup Olive salsa1/4 cup olive salsa2 cups yellow cornmeal1 cup Kraft Shredded 2% Mexican 4 cheese blend
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.
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.
Nutritional Info 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
Member Reviews
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GRADXY
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