Chicken Tamale Pie

20 ingredients
5 steps

Ingredients

  • 2 chicken fryers, cooked, boned and cut up or 2 lb. ground chicken
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 1 can cream of mushroom soup
  • 2 cans cream of chicken soup
  • 1 pkg. corn tortillas, cut up
  • 1 tsp. chili powder, garlic and salt
  • 1 can Ro-Tel tomatoes and green chiles
  • 2 c. grated Cheddar cheese
  • 1 jar sliced mushrooms
  • 1/2 c. fresh lime juice
  • 1 Tbsp. chopped garlic
  • 4 to 6 Tbsp. olive oil
  • 1 Tbsp. black pepper
  • 4 Tbsp. chopped cilantro
  • salt to taste
  • 2 lb. boneless chicken breasts
  • warm flour tortillas
  • shredded lettuce, chopped tomato, salsa, pico de gallo, guacamole and sour cream (for toppings)
  • sliced onion and green, red or yellow bell pepper strips, sauteed

Directions

  1. 1
    Combine lime juice, garlic, oil, pepper, cilantro and salt; pour over chicken in a recloseable plastic bag or covered nonmetal dish and marinate 1 hour or overnight.
  2. 2
    Cook on barbecue grill (over mesquite wood if desired) until done.
  3. 3
    Cut chicken into strips.
  4. 4
    To serve, place chicken on warm flour tortillas and add desired toppings.
  5. 5
    Serve sauteed onion and pepper on the side. Makes 4 to 6 servings.

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