Cheesy Chicken and Veggie Tamale Pie


This is the first time we've made our popular Black Bean Tamale Pie with meat!

Tender chicken and sauteed vegetables smothered in our bright red mildly spicy housemade red enchilada sauce and topped with creamy polenta and a gooey layer of Tillamook cheddar cheese and queso fresco.


Pastured raised chicken, organic onions, organic red pepper and organic zucchini topped with our freshly made enchilada sauce (organic onion, organic tomato, organic roasted poblano chiles, paprika, Mexican oregano, New Mexican chile) and polenta (ground organic corn cooked with milk and sea salt).

Then we melt Tillamook cheddar cheese on top for that cheesy goodness.

 One Tin. 3-4 servings.

Freezes very well making this a wonderfully convenient dish!

Defrost then bake uncovered at 350 for 10-15 minutes or until warm.


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