Hot Tamale Pot Pie

Treat your family to this cheesy Mexican pot pie that features chicken, Progresso® beans, Old El Paso® salsa verde and polenta - perfect for dinner.

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  • prep time 25 min
  • total time 50 min
  • ingredients 13
  • servings 6
 

Ingredients

2
tablespoons olive oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
teaspoon ground cumin
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup Old El Paso™ salsa verde
3
tablespoons chopped fresh cilantro
1
roll (1 lb) refrigerated polenta, cut into 1/4-inch slices
1/2
cup shredded sharp Cheddar cheese (2 oz)
1/2
cup shredded Monterey Jack cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. In same skillet, heat remaining 1 tablespoon oil over medium heat. Cook onion in oil 3 minutes, stirring occasionally, until tender. Add garlic and cumin; cook and stir 1 minute.
  • 3 Return chicken to skillet, discarding any juices in bowl. Stir in beans, salsa and 2 tablespoons of the cilantro. Heat to boiling; remove from heat. Spoon into baking dish. Arrange sliced polenta over hot chicken mixture. Sprinkle evenly with cheeses and remaining 1 tablespoon cilantro.
  • 4 Cover; bake 20 minutes. Uncover; bake 5 minutes longer or until thoroughly heated and cheese is melted.
  • 1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. In same skillet, heat remaining 1 tablespoon oil over medium heat. Cook onion in oil 3 minutes, stirring occasionally, until tender. Add garlic and cumin; cook and stir 1 minute.
  • 3 Return chicken to skillet, discarding any juices in bowl. Stir in beans, salsa and 2 tablespoons of the cilantro. Heat to boiling; remove from heat. Spoon into baking dish. Arrange sliced polenta over hot chicken mixture. Sprinkle evenly with cheeses and remaining 1 tablespoon cilantro.
  • 4 Cover; bake 20 minutes. Uncover; bake 5 minutes longer or until thoroughly heated and cheese is melted.

EXPERT TIPS

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Expert Tips

Salsa verde, which means “green salsa,” is typically made from tomatillos, green chiles and cilantro.

Look for rolls of prepared polenta in the refrigerator case in the produce section of the grocery store.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
980mg
980%;
Total Carbohydrate
31g
31%
(Dietary Fiber
7g
7%
  Sugars
3g
3%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.