Chicken Tamale Bake Recipe

Name: Chicken Tamale Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg, lightly beaten; 1 can (14-3/4 ounces) cream-style corn; 1 package (8-1/2 ounces) cornbread/muffin mix; 1 can (4 ounces) chopped green chilies; 1/3 cup 2% milk; 1/4 cup shredded Mexican cheese blend; 2 cups coarsely shredded cooked chicken; 1 can (10 ounces) enchilada sauce; 1 teaspoon ground cumin; 1/2 teaspoon onion powder; 1-3/4 cups shredded Mexican cheese blend; Chopped green onions, tomatoes and avocado, optional

Servings: persons

1 large egg, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chilies
1/3 cup 2% milk
1/4 cup shredded Mexican cheese blend
2 cups coarsely shredded cooked chicken
1 can (10 ounces) enchilada sauce
1 teaspoon ground cumin
1/2 teaspoon onion powder
1-3/4 cups shredded Mexican cheese blend
Chopped green onions, tomatoes and avocado, optional

1
Preheat oven to 400u00b0. In a large bowl, combine the first six ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes.
2
In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese.
3
Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, lightly beaten, 1 can (14-3/4 ounces) cream-style corn, 1 package (8-1/2 ounces) cornbread/muffin mix, 1 can (4 ounces) chopped green chilies, and more.

Yes, Chicken Tamale Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tamale Bake

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