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Cheddar & Peppers Tamale Pie

Healthycooking's picture
Ingredients
  Chicken meat 2 Cup (32 tbs), skinned and cut into bite-sized pieces
  Chopped onion 2 Cup (32 tbs)
  Fat free chicken broth 3 Tablespoon
  Garlic 1 Teaspoon, crushed or minced
  Canned stewed tomatoes 1 Pound (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Fat free chicken broth 1⁄2 Cup (8 tbs)
  Lite salt 1⁄2 Teaspoon
  Chile powder 3 Tablespoon
  Dried oregano 1 Teaspoon
  Canned corn 12 Ounce (1 Can With Peppers, Undrained)
  Canned chopped green chiles 4 Ounce (1 Can)
  Cornmeal 2 Cup (32 tbs)
  Non fat cheddar cheese 1 Cup (16 tbs), grated
  Water 4 Cup (64 tbs)
  Lite salt 1 Teaspoon
Directions

In a non-stick skillet, saute the onion and garlic in the 3 Tbs.chicken broth until onion is tender.
Add chicken pieces, stewed tomatoes, tomato sauce, chicken broth, and 1/2 tsp.lite salt.
Bring to a boil, stirring occasionally; reduce heat, and simmer, covered, 30 minutes, or until tender.
Remove from heat; In a Dutch oven, combine chicken sauce mixture, chile powder, oregano, and chopped green chiles.
Stir in corn.
Simmer 5 minutes.
Set aside.
In a medium saucepan, combine cornmeal with 4 cups water and 1 tsp.lite salt.
Bring to a boil, stirring constantly; boil until thickened.
Remove from heat; let stand 5 minutes.
Preheat oven to 375°F.
Line the bottom and sides of a 9 1/2" X 13" shallow baking dish that has been sprayed with a non-fat cooking spray, with the cornmeal mush.
Fill with chicken mixture.
Sprinkle with grated cheese.
Bake, uncovered 30 minutes, or until it bubbles and cheese is melted.

Recipe Summary

Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken

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