Chicken Tamale Bake
Ingredients
- 1- 8.5 oz box Jiffy Cornbread mix
- 1/2 cup skim milk
- 1 large egg
- 1 tbsp taco seasoning
- 1- 4 ounce can green chiles
- 1- 15.5 ounce can Pinto Beans
drained, but not rinsed
- 1- 15 ounce can corn
drained
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp kosher salt
- 2 cups shredded chicken breast
I used Rotisserie chicken breast
- ⅛ tsp cayenne pepper
optional for an extra kick
- 2- 10 ounce cans red enchilada sauce
- 1/2 cup shredded Cheddar cheese made with 2% milk
- cooking spray
- chopped cilantro
- light sour cream
- pickled Jalapeños
- chopped tomatoes
- lettuce
Directions
- 1
Preheat oven to 400 degrees.
- 2
In a bowl add cornbread mix, milk, egg, taco seasoning, corn, and green chiles. Stir together. Pour mixture into a 9x13 casserole dish that's been sprayed well with cooking spray.
- 3
Bake, uncovered, for 25 minutes. While the cornbread mixture is baking. Season the chicken and pinto beans with garlic powder, onion powder, salt, and cayenne pepper (if using).
- 4
When the cornbread mixture is done baking poke a bunch of holes into it and pour one can of the enchiladas sauce on top then add the chicken and beans on top followed by the second can of enchilada sauce and cheese.
- 5
Place bake into the oven, uncovered, for about 12-15 minutes. Slice into 6 servings and top each serving with whatever toppings you desire. Enjoy!
Chicken Tamale Bake
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About this Recipe
Craving the comforting flavors of tamales without the time-consuming process? This Chicken Tamale Bake delivers all the hearty satisfaction in a convenient, family-friendly dish perfect for any weeknight.
Why This Chicken Tamale Bake Works
This recipe shines by cleverly deconstructing the essence of tamales into an easy-to-assemble bake. Utilizing readily available ingredients like Jiffy Cornbread mix and shredded rotisserie chicken breast, it streamlines prep to just 5 minutes. The result is a satisfying meal that feels special but is incredibly simple to bring to the table.
What to Expect
Prepare for a delightful layering of textures and bold flavors. You'll find a savory, cheesy chicken and bean base infused with the warmth of taco seasoning, garlic, and onion powder, all brought together by a rich red enchilada sauce. This hearty mixture is topped with a light, fluffy cornbread crust that echoes traditional tamale masa. The optional cayenne pepper adds a gentle kick, making each bite exciting and deeply flavorful.
Customization & Variations
This Tamale Bake is wonderfully adaptable to your pantry and preferences. For an extra layer of heat, don't skip the ⅛ teaspoon of cayenne pepper. While the recipe calls for shredded chicken breast, you can easily use leftover cooked chicken from other meals. If you prefer a milder taste, you can reduce or omit the green chiles. Feel free to experiment with your favorite toppings to enhance the experience.
Serving & Context
This Chicken Tamale Bake makes an excellent centerpiece for a casual family dinner or a potluck gathering. Serve generous portions topped with fresh chopped cilantro, a dollop of light sour cream, and a scattering of pickled jalapeños, chopped tomatoes, and shredded lettuce for a vibrant finish that adds both flavor and freshness.