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Speedy Tex-Mex Chicken Tamale Bake turns classic tamale tastes into a fuss-free family dinner. This filling dish blends soft chicken and sweet cornbread topped with tangy enchilada sauce and gooey cheese for a cozy meal that'll bring the whole family running to eat.
I first threw this together when my kid wanted tamales but I had zero time on a busy Tuesday. This shortcut version turned out so good that now they ask for it more than the original tamales.
Key Components
- Cornbread mix: forms the ideal tamale-inspired foundation
- Creamed corn: brings needed wetness and natural corn sweetness
- Green chiles: add subtle kick and genuine flavor
- Rotisserie chicken: cuts down on cooking without losing flavor
- Enchilada sauce: soaks the cornbread with Mexican goodness
- Sharp cheddar: makes an amazing melty topping
Simple Preparation Steps
- Step 1:
- Combine cornbread mix with creamed corn, green chiles, and a bit of honey. The honey works against the spice and makes the corn taste better.
- Step 2:
- Spread the mixture in your greased dish and cook till barely done. Look for a light gold color but the middle should stay soft enough for poking.
- Step 3:
- Use a fork to poke several holes all over the warm cornbread. Pour the enchilada sauce so it runs down into those holes.
- Step 4:
- Scatter the seasoned chicken pieces evenly on top of the sauce-filled cornbread. Make sure it's spread out so every bite gets some chicken.
- Step 5:
- Cover everything with plenty of cheese and bake again till it bubbles and melts. Let it sit for 10 minutes before cutting.
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A friend from Mexico told me adding just a tiny bit of cumin to the chicken makes it taste more like real tamales. Now I can't make this dish without it.
Tasty Side Dishes
Try it with some Spanish rice, bean dip, or a crunchy Southwest-style green salad to round out your meal.
Prep Ahead Tricks
You can make the cornbread part and pull apart the chicken a day early. Just put it all together and bake right before dinner.
Finishing Touches
Put out bowls of diced avocado, fresh cilantro, cut limes, and sour cream for everyone to add their favorites.
Swap Suggestions
Switch up the protein or go meatless with black beans and corn kernels.
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This bake has become what I always bring to get-togethers and family dinners. It hits that sweet spot between real tamale flavors and easy cooking, making it my trusted standby for any event.
Frequently Asked Questions
- → Should the cornbread layer stay soft?
- Yep, it should be soft and moist, similar to tamale masa, almost like a corn pudding.
- → Can I replace the chicken with something else?
- Sure, use black beans, ground beef, or even shredded pork if you like.
- → How long should this bake in total?
- Bake the first layer for 20-25 minutes, then another 15 minutes once toppings are added.
- → What extras can I use as toppings?
- Go for salsa, cilantro, sour cream, or any other Tex-Mex favorites.
- → Why poke holes in the cornbread layer?
- This helps the enchilada sauce soak in, giving the dish extra flavor.