Chicken Tamale Pie
Recipe from Betty Crocker

A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!


Chicken Tamale Pie

by 3  people

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Servings: 6 servings
Prep Time: 10 mins
Total Time: 40 mins
Related Categories: Chicken, Mexican Cuisine, Savory Pies
 
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Ingredients
  • 1  
    package (9 oz) frozen diced cooked chicken, thawed
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  • 1  
    can (4.5 oz) Old El Paso® chopped green chiles, drained
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  • 2   teaspoons
    Old El Paso® taco seasoning mix (from 1-oz package)
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  • 1   cup
    shredded Mexican cheese blend (4 oz)
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  • 1/2  cup
    Original Bisquick® mix
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  • 1/2   cup
    cornmeal
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  • 3/4   cup
    milk
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  • 1  
    egg
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  • 1  
    can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
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  •  
    Shredded lettuce, sour cream and Old El Paso® Thick 'n Chunky salsa, if desired
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Directions
1.
Heat oven to 400 degrees F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
2.
In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
3.
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.

Tip:
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.
Nutrition information
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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