Muffin-Tin Tamale Cakes
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 1 can (14-3/4 ounces) cream-style corn
- 2 large eggs, room temperature, lightly beaten
- 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
- 1-1/2 cups chopped cooked chicken breast
- 3/4 cup red enchilada sauce
Reviews
I have not made this yet, but I am thinking that maybe adding cooked, crumbled chorizo sausage (instead of chicken) and canned diced green chilies would impart more flavor. Certainly easier that making actual tamales! Thanks for the recipe!
I had to make 1-1/2 times the recipe to make 24 and I used a scoop I confirmed was 1 Tablespoon. But taste was good. I think some diced green chilies in cornbread would be nice. Try poaching your chicken in broth and herbs to add flavor. A definite make again recipe.
These were not bad, but very bland, and to my mind the chicken didn't add anything at all. I would just make the cornbread mix. Won't be making it again.
Super easy. I put more chicken in the middle and put more of hte batter on top making 18 instead of 24. Love these.
These were good, but base on my family's "ho-hum" reaction, I probably won't be making them again. They were nice and moist just not much flavor.
I loved these! The combination of the chicken and cornbread was delicious and so much easier than trying to make tamales. Yum!
These are okay, but nothing special. I would rather just make cornbread. Plus the chicken turned pink from the red sauce and even though I KNOW the chicken was already cooked, pink chicken is freaky....