Slow Cooker Tamale Pie
Adapted from
General Mills, Inc.
8 servings
| 1 lb ground chicken breast skinless | 1/2 c fat-free milk | ||
| 1/2 c onions, chopped | 1 whole egg | ||
| 19 ozs canned white kidney beans, drained and rinsed | 2 ozs Monterey jack cheese, shredded | ||
| 10 ozs enchilada sauce | 4 ozs green chilies, undrained | ||
| 6 1/2 ozs cornbread mix |
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In a large skillet, cook chicken and onions until chicken is no longer pink. Add kidney beans and enchilada sauce. Transfer chicken mixture to a 3-1/2 slow cooker; set aside. In a mixing bowl, combine cornbread mix, egg, cheese, and chilies. Mix until moistened. Spoon over chicken mixture in cooker. Cover and cook on low for three hours, or until toothpick inserted in center of cornbread comes out clean.
| Calories | 274 | %CFF | 16 % | |
| Total Fat | 5 g | Saturated Fat | 1 mg | |
| Protein | 21 g | Cholesterol | 63 g | |
| Carbohydrates | 33 g | Sodium | 725 mg | |
| Sugars | 9 g | Fiber | 4 g | |
|
4.8 WW Points | ||||
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Rated by 1 users (4.0)
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