Tamale Chicken Pot Pies
Servings
Prep Time
Cook Time
Ready In
Recipe: #39911
December 18, 2022
"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."
Ingredients
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.