Chicken Tamale Pie
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
boneless, skinless chicken breast -- cut into 1-inch cubes |
|
2 |
tablespoons |
vegetable oil |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
red pepper -- cut into 1-inch pieces |
|
1 |
small |
jalapeno -- seeded and minced |
|
14 1/2 |
ounces |
diced tomatoes with green chilies -- drained |
|
1/2 |
cup |
low sodium chicken broth |
|
1 |
tablespoon |
taco spice mix -- see recipe |
|
1/4 |
cup |
cilantro leaves -- minced |
|
4 |
cups |
warm water |
|
1 1/2 |
cups |
yellow cornmeal |
|
2 |
tablespoons |
unsalted butter |
|
1/2 |
cup |
low sodium cheddar cheese -- shredded |
|
1/2 |
teaspoon |
salt |
|
vegetable oil spray |
| Heat oil in skillet over medium and add chicken cooking until browned on all sides. Add onion, garlic, peppers, and jalapeno and cook until vegetables have softened. Add tomatoes, spice mix, cilantro, and 1 tablespoon of cornmeal. Bring to a boil and cook until thickened. Remove from heat. In a saucepan add water, salt, and remaining cornmeal. Bring to a boil stirring constantly. Reduce heat to low until mixture is thick and smooth. Stir frequently. Add butter and half the cheese stirring until melted. Spread 1/3 of cornmeal mixture in casserole dish. Put chicken mixture over cornmeal. Top with remaining cornmeal mixture and sprinkle with remaining cheese. Bake for 25 to 30 minutes until the casserole is bubbly and top of cornmeal is lightly browned. Makes 6 servings. |
| Per Serving: 356 Calories; 13g Fat (33.7% calories from fat); 25g Protein; 34g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 508mg Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat. |