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Ingredientes
- 1 c. yellow corn meal
- 1 c. cooled chicken broth
- 2 c. warm chicken broth
- 1 clove garlic, chopped
- 1 teaspoon poultry seasoning
- 2 teaspoon Mexican Condimento seasoning (may substitute enchilada seasoning)
- 1 tbsp. veg. oil
- 3 tbsp. flour
- 1 1/2 c. tomato sauce
- 1 sm. can tomato paste
- 1 teaspoon mild chili pwdr
- 2 1/2 c. diced chicken
- Olives
Direcciones
- Cornmeal mix: stir together first 2 ingredients. Add in next 4 ingredients. Bring to a boil on medium heat, stirring constantly. Reduce heat to low and continue cooking of 30-40 min, stirring as needed to prevent sticking.
- Remove from direct heat and place in pan of water (double boiler) on low heat while preparing remaining items.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 140 | 41% |
| Total Fat 15.58g | 19% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.06g | |
| Cholesterol 50mg | 17% |
| Sodium 785mg | 33% |
| Potassium 768mg | 22% |
| Total Carbs 33.63g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.55g | 4% |
| Protein 18.11g | 29% |
