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Hot Tamale Pot Pie

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0 Comments
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6

Treat your family to this cheesy pot pie that features chicken, Progresso® black beans, tomatillo salsa and polenta - a perfect baked Mexican-style dinner.

Ingredients

2
tablespoons olive oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
teaspoon ground cumin
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup green tomatillo salsa
3
tablespoons chopped fresh cilantro
1
roll (1 lb) refrigerated polenta, cut into 1/4-inch slices
1/2
cup shredded sharp Cheddar cheese (2 oz)
1/2
cup shredded Monterey Jack cheese (2 oz)

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Directions

  • 1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. In same skillet, heat remaining 1 tablespoon oil over medium heat. Cook onion in oil 3 minutes, stirring occasionally, until tender. Add garlic and cumin; cook and stir 1 minute.
  • 3 Return chicken to skillet. Stir in beans, salsa and 2 tablespoons of the cilantro. Heat to boiling; remove from heat. Spoon into baking dish. Arrange sliced polenta over hot chicken mixture. Sprinkle evenly with cheeses and remaining 1 tablespoon cilantro. Cover with foil; bake 20 minutes. Uncover; bake 5 minutes longer or until thoroughly heated and cheese is melted.

Expert Tips

Look for rolls of prepared polenta in the refrigerator case in the produce section of the grocery store.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
980mg
980%;
Total Carbohydrate
31g
31%
(Dietary Fiber
7g
7%
  Sugars
3g
3%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 1/2 Vegetable; 2 1/2 Lean Meat; 1/2 High-Fat Meat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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