Chicken Tamale Bake
Total TimePrep: 10 min. Bake: 25 min. + standing
It was good, I would give it 4 stars but my husband would give it more than 5, so I went with 5. Followed the recipe except shredded cheddar, jack, and other cheese fresh.
Reheated the frozen half and it was great!
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EXCELLENT!!! Loved this recipe and the family loved it too. Will be making again and again!
Wow! I was pleasantly surprised at how good this was! My husband, my daughter and I each had two servings tonight. It's a lot of food for a 3-person household, but I think the leftovers will be gone within a couple of days. I topped it with sliced black olives, thinly-sliced green onions and diced tomato after removing it from the oven and letting it sit for 10 minutes, and served it with Mexican rice. Will definitely make this again.
This was so so so good! For the shredded chicken, I cooked cubed chicken breast in a pan with some olive oil. When it was done I "shredded" it with a fork. I omitted the green chilies because I have trouble with spicy food. Other than that, I cooked it as-is. It was delicious. I topped ours with tomato, green bell pepper, onion, and sour cream (for me) to balance out the mild spices of the enchilada sauce. I can't wait to make this one again!
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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.
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!
The Chicken Tamale Bake was a big hit with my crew!