Chicken Tamale Pie
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
Introduction
A leaner version of a favorite A leaner version of a favoriteNumber of Servings: 6
Ingredients
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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.
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.
Member Ratings For This Recipe
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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
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-KARENB-