Chicken Tamale Pie

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Prep Time

15mins

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Time to Table

55mins

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Servings

4

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Main DishesPantry Staple RecipesSour CreamKid FriendlyMexicanGluten-FreeHigh ProteinLow Calorie

Ingredients

  • 3 cups cooked, shredded chicken
  • 1 1/2 cups salsa
  • 15 ounce can black beans, drained and rinsed
  • 1 1/2 cups chicken broth, divided
  • 1 tablespoon chili powder
  • 1/2 cup Daisy Sour Cream
  • 2 green onions, chopped
  • 3/4 cup cornmeal
  • 1 cup water
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Ingredients

  • 3 cups cooked, shredded chicken
  • 1 1/2 cups salsa
  • 15 ounce can black beans, drained and rinsed
  • 1 1/2 cups chicken broth, divided
  • 1 tablespoon chili powder
  • 1/2 cup Daisy Sour Cream
  • 2 green onions, chopped
  • 3/4 cup cornmeal
  • 1 cup water
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Preheat the oven to 400 degrees.
  2. In a 10-inch skillet, heat the chicken, salsa, black beans, ½ cup chicken broth, and chili powder. Stir often until simmering. Turn off heat.
  3. Add the sour cream and green onions. Set aside.
  4. In a medium pan, mix1 cup chicken broth, water, and cornmeal. Stir let simmer for 5-7 minutes, stirring until thick over medium heat. Remove from the heat.
  5. Stir in the cheese, butter, salt, and pepper. Spread the cornmeal mixtures over the chicken filling. Bake at 400 degrees for 30 minutes.
  6. Remove from the oven and let stand for 15 minutes before serving. Serve with an additional dollop of Daisy if desired.
  • Calories:562
  • Cholesterol:138
  • Dietary Fiber:9
  • Protein:48
  • Sodium:1666
  • Total Carbohydrate:40
  • Total Fat:23

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