Rating: 4 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Make a delicious Mexican dish for dinner tonight, with all your favorite flavors combined in one pie!

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
10 mins
cook:
15 mins
bake:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • In a large saucepan bring the water to boiling. Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly, for 3 minutes. Stir in corn; return to boiling. Reduce heat to medium-low. Cook, stirring frequently, for 10 minutes.

  • Meanwhile, in a 1-1/2-quart gratin or 2-quart rectangular baking dish combine shredded chicken, salsa, and olives. Spoon cornmeal mixture over chicken mixture. Top with tomato slices. Bake, uncovered, for 20 to 25 minutes or until mixture is heated through.

  • If desired, top with crumbled cheese and sprinkle with cilantro, green onion, and/or chili powder.

*Tip:

Cooked rotisserie chicken from the grocery store is great for weeknight ease. Shred the meat and keep in the fridge to use for meals throughout the week.

Time Saver:

Heat the chicken and the salsa in the microwave.

Nutrition Facts

402 calories; fat 11g; cholesterol 101mg; saturated fat 3g; carbohydrates 41g; mono fat 4g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 38g; vitamin a 743.2IU; vitamin c 12.3mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 12.6mg; vitamin b6 0.9mg; folate 99.3mcg; vitamin b12 0.4mcg; sodium 1204mg; potassium 856mg; calcium 61mg; iron 3.2mg.
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