Chicken Tamale Bake Recipe

5 4 4
Chicken Tamale Bake Recipe
Chicken Tamale Bake Recipe photo by Taste of Home
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Chicken Tamale Bake Recipe

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5 4 4
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When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. —Jennifer Stowell, Smithville, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + standing

Ingredients

  • 1 large egg, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup 2% milk
  • 1/4 cup shredded Mexican cheese blend
  • TOPPING:
  • 2 cups coarsely shredded cooked chicken
  • 1 can (10 ounces) enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1-3/4 cups shredded Mexican cheese blend
  • Chopped green onions, tomatoes and avocado, optional

Directions

Preheat oven to 400°. In a large bowl, combine the first six ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over corn bread layer; sprinkle with cheese.
Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado. Yield: 8 servings.
Originally published as Chicken Tamale Bake in Simple & Delicious April/May 2016

Nutritional Facts

1 piece (calculated without optional toppings): 364 calories, 17g fat (7g saturated fat), 81mg cholesterol, 851mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 21g protein.

  • 1 large egg, lightly beaten
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup 2% milk
  • 1/4 cup shredded Mexican cheese blend
  • TOPPING:
  • 2 cups coarsely shredded cooked chicken
  • 1 can (10 ounces) enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1-3/4 cups shredded Mexican cheese blend
  • Chopped green onions, tomatoes and avocado, optional
  1. Preheat oven to 400°. In a large bowl, combine the first six ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
  2. In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over corn bread layer; sprinkle with cheese.
  3. Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado. Yield: 8 servings.
Originally published as Chicken Tamale Bake in Simple & Delicious April/May 2016

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Reviews forChicken Tamale Bake

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MY REVIEW
[email protected]o.com User ID: 4589016 264246
Reviewed Apr. 2, 2017

"Excellent!!! Very easy to make and the family loved it. Will be making again!"

MY REVIEW
JGa2595176 User ID: 496732 252874
Reviewed Aug. 18, 2016

"Interesting take on tamales and easy enough to though together. We added sour cream, chopped green onions and shredded cheese on the side. It was tasty, but wasn't a giant hit."

MY REVIEW
DianeC23 User ID: 141506 249916
Reviewed Jun. 29, 2016

"Very easy to make, and quite tasty! I left out some of the spice to fit my family's preferences, but you could easily make this medium or hot, depending on the enchilada sauce used. I'll make this one again!"

MY REVIEW
brookestahl User ID: 442462 247218
Reviewed Apr. 17, 2016

"The chicken Tamale bake was a big hit with my crew!"

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