Chicken Tamale Bake - cooking recipe

Ingredients

1 (14 oz.) can chicken broth
1/2 c. yellow corn meal
1 1/4 c. picante sauce
1 large onion, cut in thin wedges
2 cloves garlic, minced
1 tsp. olive oil
1 Tbsp. flour
3 c. shredded or chopped chicken
1 tsp. ground cumin
3/4 tsp. salt (optional)
1/2 tsp. oregano leaves, crushed
1 large bell pepper, diced
1/2 c. (2 oz.) shredded Cheddar cheese
1 small tomato, seeded and chopped
1/4 c. cilantro (optional)

Preparation

Combine
broth and corn meal in medium saucepan.
Bring to a boil, stirring constantly with wire whisk.
Whisk in 1/2 cup of picante
sauce.
Reduce
heat
to low; cook until very thick, whisking occasionally, about 15 minutes.
Set aside.