Chicken Tamale Bake (Printable Version)
# What You'll Need:
→ Bottom mixture
01 -
Box of cornbread mix, 16 oz
02 -
Milk, 3/4 cup
03 -
One big egg
04 -
Can of diced green chiles, 7 oz, drained
05 -
Can of creamed corn, 14.5 oz, with liquid
→ Filling and cheese
06 -
Shredded rotisserie chicken, 3 cups
07 -
Can of green enchilada sauce, 10 oz
08 -
Taco seasoning mix, 2 tablespoons, split
09 -
Cup of shredded cheddar, 1 cup
10 -
Monterey jack cheese, shredded, 1/2 cup
# Preparation Steps:
01 -
Turn on your oven and spray a 9x13-inch baking dish lightly with cooking spray to stop sticking.
02 -
Grab a big bowl and mix together the cornbread mix, milk, egg, green chiles, 1/2 tablespoon of the taco seasoning, and that creamed corn. Just stir until it's all combined, then spread it out in your dish.
03 -
Stick it in a 400°F oven for about 20-25 minutes until you see the cornbread is set and turning slightly golden on top.
04 -
While that's cooking, take your chopped chicken and mix it with the leftover taco seasoning in a bowl until the chicken's totally covered.
05 -
Poke holes all over the warm cornbread with a wooden skewer. Pour enchilada sauce across the top so it soaks down into the holes. Add your seasoned chicken next, then scatter both kinds of cheese on top.
06 -
Put it back in the 400°F oven for another 15 minutes until the cheese melts completely and gets a bit brown around the edges. Let it sit for 5 minutes before you cut into it.
# Additional Tips:
01 -
The soft texture of the cornbread matches the feel of tamale dough
02 -
You can swap the chicken for black beans, pulled pork, or ground beef if you want
03 -
Tastes amazing when topped with fresh cilantro, salsa, a dollop of sour cream, or a squeeze of lime