Muffin-Tin Tamale Cakes

Name: Muffin-Tin Tamale Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 dozen.
Cuisine: Mexican Bread Recipes, Mexican Recipes
Ingredients: 2 packages (8-1/2 ounces each) corn bread/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

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) corn bread/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

Directions

Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts

1 muffin: 137 calories, 5g fat (2g saturated fat), 28mg cholesterol, 313mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Quick and Easy Lunch Box Tamale Cakes in Taste of Home September/October 2015

Reviews

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Average Rating:

Spirambler

Mar 28, 2018

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.
nltrue

Jan 1, 2017

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.
ms11145

Feb 18, 2016

Super easy. I put more chicken in the middle and put more of hte batter on top making 18 instead of 24. Love these.
Grammy Debbie

Oct 27, 2015

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_like_pie

Sep 18, 2015

I loved these! The combination of the chicken and cornbread was delicious and so much easier than trying to make tamales. Yum!
coppertop67

Sep 4, 2015

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....