Tamale Chicken Pot Pies

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"I serve these with a side of black beans and salad. This is a fairly economical meal....corn, chile, and cumin give the potpies a Mexican kick."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (343.9 g)
  • Calories 274.8
  • Total Fat - 9.2 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 216 mg
  • Sodium - 568.3 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 3.7 g
  • Sugars - 3.1 g
  • Protein - 24.3 g
  • Calcium - 236.8 mg
  • Iron - 4.3 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 400°.

Step 2

Heat a large skillet over medium-high heat. Add the oil to the pan and swirl to coat. Add onion; saute 3 minutes. Add the ground chicken, cook 3 minutes, stirring to crumble. Stir in the cumin, chili powder, and 1/4 tsp salt.

Step 3

Add the the zucchini, corn, tomatoes, and tomato sauce. Bring to a boil. Reduce the heat, and simmer for 8 minutes, stirring occasionally.

Step 4

Divide the chicken mixture evenly among 4 10-ounce ramekins coated with cooking spray. Place the ramekins on a baking sheet.

Step 5

Place the remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring the remaining cup of water to a boil in a medium saucepan. Gradually add the cornmeal mixture to the pan; cook for 3 minutes or until thickened, stirring frequently. Stir in 2 ounces of cheese.

Step 6

Divide the cornmeal mixture evenly among the ramekins. Sprinkle evenly with the remaining cheese.

Step 7

Bake at 400° for 15 minutes or until light golden brown.

Tips & Variations


No special items needed.

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