Chicken Tamale Bake

• 1 (14 oz.) can chicken broth
• 1/2 c. yellow corn meal
• 1 1/4 c. picante sauce
• 1 large onion, cut in thin wedges
• 2 cloves garlic, minced
• 1 tsp. olive oil
• 1 Tbsp. flour
• 3 c. shredded or chopped chicken
• 1 tsp. ground cumin
• 3/4 tsp. salt (optional)
• 1/2 tsp. oregano leaves, crushed
• 1 large bell pepper, diced
• 1/2 c. (2 oz.) shredded Cheddar cheese
• 1 small tomato, seeded and chopped
• 1/4 c. cilantro (optional)

1. Combine
2. broth and corn meal in medium saucepan.
3. Bring to a boil, stirring constantly with wire whisk.
4. Whisk in 1/2 cup of picante
5. sauce.
6. Reduce
7. heat
8. to low; cook until very thick, whisking occasionally, about 15 minutes.
9. Set aside.

chicken broth, yellow corn meal, picante sauce, onion, garlic, olive oil, flour, chicken, ground cumin, salt, oregano, bell pepper, cheddar cheese, tomato, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026165 (may not work)