Chicken Tamale Bake (Print Version)
# Ingredients:
→ Base layer
01 -
14.5 oz can of creamed corn, leave the liquid in
02 -
One large egg
03 -
3/4 cup of milk
04 -
16 oz packet of cornbread mix
05 -
7 oz can of diced green chiles, drained
→ Topping and filling
06 -
3 cups of diced rotisserie chicken
07 -
1 cup of shredded cheddar cheese
08 -
1/2 cup of shredded Monterey Jack cheese
09 -
2 tablespoons of taco seasoning, split into two parts
10 -
10 oz can of green enchilada sauce
# Instructions:
01 -
Turn on your oven and grease up a 9x13-inch dish using non-stick spray.
02 -
Grab a large bowl and toss in cornbread mix, milk, creamed corn, egg, green chiles, and 1/2 tablespoon taco seasoning. Mix gently until just combined, then spread evenly in the greased pan.
03 -
Pop the dish in the oven at 400°F for about 20-25 minutes, or until the top is lightly golden but still soft.
04 -
While the base is in the oven, mix the chopped chicken with the rest of the taco seasoning in a bowl until the chicken is coated.
05 -
Once out of the oven, use a skewer to poke small holes across the top of the cornbread. Slowly pour the enchilada sauce over it so it soaks in. Add the seasoned chicken evenly and then sprinkle both kinds of cheese on top.
06 -
Put it back in the oven at 400°F for 15 minutes, until the cheese is fully melted and golden around the edges. Let it sit for five minutes before digging in.
# Notes:
01 -
The corn layer should be soft, kind of like masa used for tamales.
02 -
You can swap out the chicken for ground beef, shredded pork, or even black beans.
03 -
Top it off with lime, sour cream, salsa, or cilantro for extra flavor.