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)
- Combine
- broth and corn meal in medium saucepan.
- Bring to a boil, stirring constantly with wire whisk.
- Whisk in 1/2 cup of picante
- sauce.
- Reduce
- heat
- to low; cook until very thick, whisking occasionally, about 15 minutes.
- 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)