Rapida Chicken Tamale Pies
- 1 cup diced rotisserie chicken
- 1 cup frozen Southwest style corn (with onions & bell peppers)
- ¼ cup loosely packed cilantro, chopped
- 1 (2.25-oz) can sliced olives, reserve 4 slices for garnish
- 1 cup prepared salsa
- 2 cups shredded Cheddar cheese, divided
- 8 (¼-inch) slices from a 1-lb tube of prepared polenta
- 4 tbsp sour cream
Preheat the oven to 350 degrees. Spray the insides of four 1-cup capacity ramekins or au gratin dishes with cooking spray; set aside.
Mix together the chicken, corn mix, cilantro, olives, salsa, and 1½ cup of cheese in a medium bowl.
Place 1 slice of polenta on the bottom of each ramekin. Evenly divide the tamale filling among each of the ramekins, packing gently. Top with a slice of polenta and sprinkle with some of the remaining cheese.
Bake in a preheated oven for 20 minutes or until bubbling and the cheese is slightly golden. Rest for 5 minutes.
Place a dollop of sour cream and a slice of olive on top of each tamale pie. Serve hot.
- Serve with Spanish style rice and refried beans for a complete fiesta!
Provided byMichelle Ann Anderson
Author ofThe Rotisserie Chicken Cookbook
© Michelle Ann Anderson 2008
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