Tamale Chicken Packets
- 1 (15 1/4 ounce) can 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 into 1/2-inch strips
- 1 teaspoon onion salt
- 1 teaspoon chili powder
- 1 cup shredded Cheddar cheese
- 4 sheets heavy duty aluminum foil
- Heat grill to medium-high or oven to 450 degrees F. Spray foil with nonstick
- Center one-fourth of corn on each sheet of aluminum foil.
- 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.
- Grill for 12 to 14 minutes in covered grill or bake for 15 to 18 minutes
on a cookie sheet in oven.
- Sprinkle with cheese before serving.
- Serve with additional salsa and crushed chips, if desired.
Yield: 4 servings
Recipe and photo credit: Reynolds Kitchens
Disclaimer: For health reasons, we do not encourage cooking in aluminum foil. We suggest either parchment baking paper or, if grilling, natural cedar wraps.
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