Tamale Chicken Packets
Tamale Chicken Packets
Ingredients
- 4 sheets (12x18-inches each) Reynolds aluminum foil
1 can (15.25 oz.) whole kernel corn, drained
1/4 cup chopped green bell pepper
1/4 cup sliced ripe olives
2 cups coarsely crushed tortilla chips
1 cup chunky salsa, divided
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
1 teaspoon onion salt
1 teaspoon chili powder
1 cup shredded cheddar cheese
Directions
Serves 4.
- Preheat oven to 450°F or build campfire with medium flames and a base of hot wood coals.
- Center one-fourth of corn on each sheet of foil with non-stick (dull) side toward food. Top with green pepper, olives, tortilla chips and half of salsa. Add chicken; sprinkle with onion salt and chili powder. Top with remaining salsa.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Place next to fire or on hot coals, but not directly in flames. Cook 12 to 14 minutes then check chicken for doneness. Sprinkle with cheese before serving. Serve with additional salsa and crushed chips, if desired.
Nutrition Information (Per Serving):
538 calories
27 grams fat
108 milligrams cholesterol
1703 milligrams sodium
57 grams carbohydrates
45 grams protein
Information
- Category
- Poultry, Main Dishes
- Cuisine
- Mexican
