Chicken Tamale Bake (Version imprimable)
A layered Tex-Mex bake with soft cornbread, seasoned chicken, and melted cheese. Tamale-style flavors made easy.
# Composition:
→ Foundation
01 -
Creamed corn, 14.5 oz can, no draining needed
02 -
Green chiles, diced and drained, 7 oz can
03 -
Large egg, 1 piece
04 -
Milk, 3/4 cup
05 -
Cornbread mix, 16 oz package
→ Layering and topping
06 -
Chopped rotisserie chicken, about 3 cups
07 -
Shredded Monterey Jack cheese, 1/2 cup
08 -
10 oz can of green enchilada sauce
09 -
Shredded cheddar, 1 full cup
10 -
2 tablespoons of taco seasoning, split between uses
# Étapes de réalisation:
01 -
Set your oven to preheat and lightly spray a 9x13-inch baking dish with some non-stick spray.
02 -
Toss together the cornbread mix, milk, egg, chiles, creamed corn, and 1/2 tablespoon of taco seasoning in a mixing bowl until it's just blended. Spread it into the dish you prepped earlier, keeping it even.
03 -
Pop the dish in the oven at 400°F for 20-25 minutes. Pull it out once the cornbread is firm enough to hold and has a light golden hue.
04 -
As the base cooks, mix the chopped chicken with the rest of the taco seasoning until it has a nice coating.
05 -
Poke small holes all over the warm cornbread using a wooden skewer. Pour the enchilada sauce over the cornbread so it soaks in. Add the seasoned chicken and finish it off with the cheddar and Monterey Jack cheeses on top.
06 -
Put the dish back in your 400°F oven for another 15 minutes. The cheese should melt completely and start to turn golden around the edges. Let it sit for 5 minutes before cutting in.
# Détails supplémentaires:
01 -
The cornbread layer is supposed to stay soft, like masa for tamales.
02 -
Feel free to swap the chicken for black beans, ground beef, or pulled pork.
03 -
Add some fresh toppings like sour cream, salsa, or chopped cilantro for extra flavor.