Pin it
Speedy & Melty Chicken Tamale Bake turns classic tamale taste into a no-fuss family dinner. This filling dish blends soft chicken and sweet cornbread topped with tangy enchilada sauce and gooey cheese for a cozy meal that'll bring the whole family running to eat.
I first threw this together when my kid wanted tamales on a crazy busy Tuesday night. This shortcut version was such a smash hit that the family now asks for it more than the traditional ones.
Key Ingredients
- Cornbread mix: forms that wonderful tamale-style foundation
- Creamed corn: brings extra juiciness and natural sweetness
- Green chiles: add a gentle kick and genuine flavor
- Rotisserie chicken: cuts down your work while keeping all the flavor
- Enchilada sauce: soaks the cornbread with Mexican goodness
- Sharp cheddar: makes that can't-resist cheesy layer on top
Step-by-Step Cooking Guide
- Step 1:
- Combine your cornbread mix with creamed corn, green chiles, and a drizzle of honey. The honey works against the spice and makes the corn taste better.
- Step 2:
- Spread the mixture in your greased baking dish and cook until barely done. You want the surface slightly golden but still soft enough to poke.
- Step 3:
- Use a fork to poke holes all over the warm cornbread. Pour your enchilada sauce across the top so it can sink into those holes.
- Step 4:
- Spread your seasoned chicken pieces evenly over the sauce-soaked base. Make sure you get an even layer so every bite has chicken.
- Step 5:
- Sprinkle loads of cheese on top and bake again until everything's bubbly and melted. Let it sit for 10 minutes before you dig in.
Pin it
My neighbor from Mexico told me adding a tiny bit of cumin to the chicken makes it taste more like real tamales. Now I can't make it without that little trick.
Tasty Side Dishes
Try it with a side of Mexican rice, some warm refried beans, or a fresh Southwest salad to round out your meal.
Prep Ahead Shortcuts
You can bake the cornbread base and pull apart your chicken a day early. Just put it all together and bake when you're ready to eat.
Garnish Suggestions
Put out bowls of diced avocado, fresh chopped cilantro, lime slices, and Mexican crema for folks to add their own toppings.
Ways To Switch It Up
Swap in different meats or go meatless with black beans and corn instead.
Pin it
This casserole has turned into my reliable standby for potlucks and family dinners. It strikes just the right balance between real tamale flavor and modern-day ease, which is why it works so well no matter when I make it.
Frequently Asked Questions
- → Should the cornbread layer be mushy?
- That's right, it needs to stay soft just like real tamale dough, more pudding-like than regular cornbread.
- → Can I use something besides chicken?
- Sure thing, swap in some black beans, pulled pork, or cooked ground beef if you want.
- → How much cooking time does it need?
- The cornbread base needs 20-25 minutes, then another 15 minutes after you've added your toppings.
- → What can I garnish it with?
- Fresh cilantro, chunky salsa, a dollop of sour cream, or any Tex-Mex extras you love.
- → What's the point of poking holes in the cornbread?
- Those little holes let the enchilada sauce seep down into the cornbread for better flavor.