Hot Tamale Pot Pie

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

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)

Directions

  1. 1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. 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. 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. 4 Cover; bake 20 minutes. Uncover; bake 5 minutes longer or until thoroughly heated and cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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