Chicken Tamale Bake (Print Version)
# Ingredients:
→ Bottom layer
01 -
Box of cornbread mix, 16 oz
02 -
Milk, 3/4 cup
03 -
One big egg
04 -
Can of diced green chiles, 7 oz, drained
05 -
Can of creamed corn, 14.5 oz, with liquid
→ Filling and garnish
06 -
Chopped rotisserie chicken, 3 cups
07 -
Can of green enchilada sauce, 10 oz
08 -
Taco seasoning, 2 tablespoons, split
09 -
Cup of grated cheddar cheese
10 -
Half cup of shredded monterey jack
# Instructions:
01 -
Turn on your oven and spray a 9x13-inch baking dish lightly with cooking spray.
02 -
Grab a big bowl and mix together the cornbread mix, milk, egg, green chiles, 1/2 tablespoon of taco seasoning, and the creamed corn. Stir it all up until combined, then pour it into your dish.
03 -
Stick it in a 400°F oven for about 20-25 minutes until the cornbread just sets and turns light gold.
04 -
As the base cooks, mix your chopped chicken with the leftover taco seasoning in a bowl until the chicken's totally covered.
05 -
Poke holes all over the warm cornbread with a wooden skewer. Pour enchilada sauce on top so it soaks in. Add your seasoned chicken layer and sprinkle both cheeses over it.
06 -
Put it back in the 400°F oven for another 15 minutes until the cheese melts completely and gets golden around the edges. Let it cool for 5 minutes before cutting.
# Notes:
01 -
The soft cornbread bottom mimics the texture of traditional tamale dough
02 -
Try swapping chicken for black beans, pulled pork, or ground beef if you want
03 -
Tastes great topped with fresh cilantro, salsa, a dollop of sour cream, or a squeeze of lime