Preheat oven to 350 degrees.
Melt butter in skillet. Add celery and onions and cook until slightly translucent.
Add garlic and cook for 2 minutes more.
Transfer vegetables to a large mixing bowl.
To the bowl, add the cornbread, Fritos, black pepper, cumin, poultry seasoning, chilies and tamales.
(Note that you can really use any fresh or canned green chilies).
Place ingredients in a buttered or sprayed casserole.
Add chicken broth until very moist.
Bake for 1 hour or until the top is slightly crusty.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 10|
|Calories from Fat: 236 (33%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 113.9mg||35 %|
|Sodium 1635.1mg||56 %|
|Potassium 360.2mg||9 %|
|Total Carbohydrate 102.8g||30 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 96.6g|
|Protein 15.2g||22 %|
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: 708
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