Slow Cooker Tamale Pie

Name: Slow Cooker Tamale Pie
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 c onions, chopped; 19 ozs canned white kidney beans, drained and rinsed; 10 ozs enchilada sauce; 6 1/2 ozs cornbread mix; 1/2 c fat-free milk; 1 whole egg; 2 ozs Monterey jack cheese, shredded; 4 ozs green chilies, undrained

Adapted from General Mills, Inc.

1 lb ground chicken breast
1/2 c onions, chopped
19 ozs canned white kidney beans, drained and rinsed
10 ozs enchilada sauce
6 1/2 ozs cornbread mix
1/2 c fat-free milk
1 whole egg
2 ozs Monterey jack cheese, shredded
4 ozs green chilies, undrained

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.

Posted: 6/7/2007

Slow Cooker

Rated by 1 users (4.00)

WW Points^* : 4.80

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 259 Calories from Fat 39 (15%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 1g	5%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 58g	19%
Sodium 823mg	34%
Potassium 0mg	0%
Total Carbohydrate33g	11%
Dietary Fiber 4g	16%
Sugars 8g
Protein 20g	16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.