s CHICKEN AND OLIVE TAMALE PIE ***
s 
|
s CHICKEN AND OLIVE TAMALE PIE ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 2-9-15 good BUT too hot, i used some cut up l/o chicken and some cut up l/o buffalo chicken and medium salsa and it was too spicy, also needed to get the right olives *** Ingredients 1 1/4cups water 1/2cup cornmeal 1 14 3/4 ounce can cream-style corn 1 pound shredded cooked chicken* (about 3 cups) 1 16 ounce jar mild or medium green or red salsa 1/4cup pimiento-stuffed green olives, chopped 1 tomato, thinly sliced 1/4cup crumbled queso fresco or feta cheese (optional) Snipped fresh cilantro, green onion, and/or chili powder (optional) Directions Preheat oven to 400 degrees F. In a large saucepan bring the water to boiling. Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly, for 3 minutes. Stir in corn; return to boiling. Reduce heat to medium-low. Cook, stirring frequently, for 10 minutes. Meanwhile, in a 1-1/2-quart gratin or 2-quart rectangular baking dish combine shredded chicken, salsa, and olives. Spoon cornmeal mixture over chicken mixture. Top with tomato slices. Bake, uncovered, for 20 to 25 minutes or until mixture is heated through. If desired, top with crumbled cheese and sprinkle with cilantro, green onion, and/or chili powder. From the Test Kitchen *Tip: Cooked rotisserie chicken from the grocery store is great for weeknight ease. Shred the meat and keep in the fridge to use for meals throughout the week. Time Saver: Heat the chicken and the salsa in the microwave. Nutrition Facts (Chicken and Olive Tamale Pie) 402 kcal cal., 11 g fat (3 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 101 mg chol., 1204 mg sodium, 41 g carb., 4 g fiber, 7 g sugar, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||