Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup cornmeal
- 1 can diced tomatoes
- 1 cup shredded cheese
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1/2 cup chopped onion
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté the onion until translucent.
- Add the shredded chicken, diced tomatoes, and taco seasoning. Stir to mix.
- In a bowl, whisk together the cornmeal and chicken broth until smooth. Pour into the chicken mixture and mix well.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
- For a spicier version, add some chopped jalapeños to the mixture.
- This dish can be served with sour cream and chopped green onions on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg