Chicken Tamale Pie Recipe
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A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!
Ingredients
- 1 package (9 oz) frozen diced cooked chicken, thawed
- 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
- 2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 cup shredded Mexican cheese blend (4 oz)
- 1/2 cup Original Bisquick® mix
- 1/2 cup cornmeal
- 3/4 cup milk
- 1 egg
- 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
- Shredded lettuce, sour cream and Old El Paso® Thick 'n Chunky salsa, if desired
- Heat oven to 400 degrees F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
- In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
- Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.
- High Altitude (3500-6500 ft): Bake 33 to 38 minutes.
- Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 85mg; Sodium 860mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 7g); Protein 19g. Daily Values: Vitamin A 10%; Vitamin C 8%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat. Carbohydrate Choices: 2.
- Percent Daily Values are based on a 2,000 calorie diet
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