From Paulette Vickery's Recipe Collection

BB: TAMALI PIE

main dish, poultry

2 cup white chicken, diced
2 cup chopped onion
3 tablespoon nonfat chicken broth
1 teaspoon minced garlic, in a jar
1 can stewed tomatoes, 16oz
1 can tomato sauce, 8oz
1/2 cup nonfat chicken broth
1/2 teaspoon light salt
3 tablespoon chili powder
1 teaspoon dried oregano
1 can corn with peppers
1 can chopped green chilis, 4oz
2 cup corn meal
1 cup nonfat cheddar cheese
4 cup water
1 teaspoon light salt

In a nonstick skillet saute onion and garlic in 3 tablespoons chicken broth until onion is tender. Add diced chicken, stewed tomatoes, tomato sauce, chicken broth, and 1/2 teaspoon light salt. Bring to a boil stirring occasionally. Reduce heat and simmer covered 30 minutes, or until tender. Remove from heat. In a dutch oven combine chicken sauce mixture, chili powder, oregano and chopped green chilis. Stir in un drained corn and simmer 5 minutes. Set aside. In a medium sauce pan combine corn meal with 4 cups water and 1 teaspoon light salt. Bring to a boil stirring constantly. Boil until thickened. Remove from heat and let stand 5 minutes. Preheat oven to 375 degrees. Line the bottom and sides of a 9-13 inch baking dish which has been sprayed with pam, with the corn meal mush. Fill with the chicken mixture. Sprinkle with grated cheese. Bake uncovered 30 minutes or until it bubbles and cheese is melted. Per serving: fat 2.7 G, cholesterol 26 MG, fiber 4 G, calorries 272, 9 percent from fat, protein 16 G, carbohydrate 47 G, sodium 718 MG.

Yield: 8 servings






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