Cheddar & Peppers Tamale Pie Recipe
Ingredients
| 2 cups white chicken meat, skinned and cut into bite-sized pieces | ||
| Onion | 2 Cup (16 tbs), finley chopped | |
| 3 Tbs. fat-free chicken broth | ||
| Minced garlic | 1 Teaspoon, crushed | |
| Stewed tomatoes | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| 1/2 cup fat-free chicken broth | ||
| Lite salt | 1/2 Teaspoon | |
| Chile powder | 3 Tablespoon | |
| Dried oregano | 1 Teaspoon | |
| Peppers | 1 Can (10oz), undrained | |
| Green chiles | 1 Can (10oz), chopped | |
| Cornmeal | 2 Cup (16 tbs) | |
| 1 cup non-fat Cheddar cheese, grated | ||
| Water | 4 Cup (16 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.
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.
Chef
