Chicken Tamale Skillet Pie

By jab120638

Ingredients

• Ingredients
• 2 cups shredded cooked chicken breast
• 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
• 1 can (14.75 oz) Green Giant™ cream style sweet corn
• 1/2 teaspoon ground cumin
• 9 oz plain polenta (from 1-lb package), cut into 1/2-inch slices
• 1 1/2 cups shredded Monterey Jack cheese (6 oz)
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray 10-inch cast-iron or ovenproof skillet with cooking spray.
2
Heat skillet over medium heat. Add chicken, chiles and corn; stir to combine. Stir in cumin; add salt and pepper to taste. Cook about 3 minutes or until thoroughly heated. Remove from heat. Top with cheese. Arrange polenta slices in even layer on top.
3
Unroll dough; separate into 8 triangles. Place shortest side of each triangle on rim of skillet over cheese with dough point in center.
4
Bake 17 to 20 minutes or until dough is golden brown. Carefully remove skillet from oven. Let stand 5 minutes before cutting into wedges to serve.