Sassy Salsa Chicken and Tamale Pie!

These two recipes come together to make multiple meals... Who doesn't love that!?

CROCKPOT SALSA CHICKEN

3 - 8 oz. chicken breasts, boneless, skinless

1/2 cup your favorite salsa (I used a basic medium salsa similar to Pace)

1-2 tsp. Goyo Adobo seasoning

Throw all ingredients into your slow cooker and cook on high for 3-4 hours or on low for 6-7. There is no need to add any additional liquid. Once the chicken is done it will shred easily. Shred chicken and reduce to low or keep warm to let chicken finish soaking up a lot of the sauce. 

Total calories - 780

Now, you can do endless things with this chicken... add it to salad with black beans, corn, tomatoes, peppers and onions to make a taco salad... make tacos with corn tortillas, queso fresco, tomatoes and shredded lettuce... add it to this delicious recipe below... the list goes on and on!

CHICKEN TAMALE PIE

First off, I used a Pinterest recipe for making your own vegetarian Amy's Tamale pie as my inspiration. There are several steps in this recipe but I PROMISE it's worth it! 

7 oz. of salsa chicken (from recipe above!)

1/2 zucchini, diced

1/2 red pepper, diced

1/2 green pepper, diced

1/4 yellow onion

1/2 tsp. cumin

1/2 tsp. salt

1-2 tsp. garlic powder

1/4 tsp. chipotle chile powder

1/4 c. water

For topping:

1/2 c. Bob's Red Mill corn grits also known as polenta

1 1/2 c. water

1/3 c. frozen corn (or fresh!)

1/2 tsp. Goya Adobo seasoning 

1/4 tsp. salt

In a sauce pan cook all vegetables in spices and water, cover with lid and let simmer for about 5 minutes until vegetables are cooked. Add in the previously cooked chicken and warm through. 

While veggies are cooking make grits (corn meal) according to package. For this ratio you will bring water to boil, add in the grits, cook on low medium for 5 minutes - stir every minute or so to prevent sticking. After cooking remove from heat, add frozen (no need to cook first) or fresh corn, stir and cover with lid. Let sit for 5 minutes or more to thicken.

In an 8"x8" pan spread out the chicken and veggies filling. Next top with grits mixture and spread out across the top. Bake at 350 degrees for about 15 minutes. Turn on broil for 3-5 more minutes or until top is as crusty as you wish. If you wanted to before placing under the broiler you could brush the top with a little melted butter or spray with olive oil. 

This recipe makes 2 hearty servings -  305 calories each.

Top with queso fresco, guacamole, or more salsa!