Slow Cooker Tamale Pie

Name: Slow Cooker Tamale Pie
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 cup onions, chopped; 19 ozs canned white kidney beans, drained and rinsed; 10 ozs enchilada sauce; 6 1/2 ozs cornbread mix; 1/2 cup 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 cup onions, chopped
19 ozs canned white kidney beans, drained and rinsed
10 ozs enchilada sauce
6 1/2 ozs cornbread mix
1/2 cup 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^* : 5.48

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 285 Calories from Fat 64 (22%)
% Daily Value *
Total Fat 7g	11%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 63g	21%
Sodium 761mg	32%
Potassium 0mg	0%
Total Carbohydrate30g	10%
Dietary Fiber 4g	16%
Sugars 4g
Protein 22g	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.