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Suggest a better description1. Preheat oven to 350 degrees.
2. Combine cornmeal and chicken broth in a medium saucepan and cook over medium heat, stirring frequently, until mixture thickens. Let cool 5 minutes.
3. Lightly coat a small casserole dish with cooking spray.
4. Spread cornmeal mixture on bottom of casserole dish to create a base.
5. Spread shredded chicken on top of cornmeal.
6. Place tomato sauce in a small bowl and stir in the garlic powder, oregano and thyme. Evenly distribute the tomato sauce over the chicken.
7. Top with shredded cheddar cheese.
8. Bake for 30 minutes or until cheese melts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4317g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6236 | ||
Calories from Fat: 3488 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 387.6g | 517 % | |
Saturated Fat 113.7g | 569 % | |
Monounsaturated Fat 157.7g | ||
Polyunsanturated Fat 82.7g | ||
Cholesterol 1874.7mg | 577 % | |
Sodium 10949mg | 378 % | |
Potassium 10708.4mg | 282 % | |
Total Carbohydrate 181.3g | 53 % | |
Dietary Fiber 34.5g | 138 % | |
Sugars, other 146.8g | ||
Protein 496.8g | 710 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6236
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