Best 15 Tamale Chicken Recipes

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Tamale Chicken: A Culinary Journey into Mexican Flavors

Embark on a culinary adventure to savor the delightful flavors of Mexican cuisine with our curated collection of tamale chicken recipes. Tamales, a traditional Mexican dish, are a true testament to the country's rich culinary heritage. These delectable parcels of masa dough, enveloping tender chicken and a symphony of aromatic fillings, offer a unique taste experience that will tantalize your taste buds. Our comprehensive guide features a diverse range of tamale chicken recipes, each showcasing unique regional variations and culinary techniques. From the classic chicken tamales wrapped in corn husks to innovative recipes incorporating banana leaves and flavorful sauces, this article provides a comprehensive exploration of this beloved Mexican dish. Whether you're a seasoned home cook or a culinary enthusiast seeking to expand your culinary repertoire, our recipes will guide you through the art of crafting authentic and delectable tamale chicken.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TAMALE BAKE



Chicken Tamale Bake image

When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. -Jennifer Stowell, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

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 chiles
1/3 cup 2% milk
1/4 cup shredded Mexican cheese blend
TOPPING:
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
Optional: Chopped green onions, tomatoes and avocado

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 6 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., 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., Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.

Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein.

EASY CHICKEN TAMALE PIE



Easy Chicken Tamale Pie image

All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) cornbread/muffin mix
2 large eggs, lightly beaten
1 cup shredded Mexican cheese blend
Optional toppings: Sour cream, salsa and minced fresh cilantro

Steps:

  • In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1021mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

TEX-MEX CHICKEN TAMALE PIE



Tex-Mex Chicken Tamale Pie image

Indigenous people in Mexico make a version of this delicious pie with meat, chile peppers, and tomatoes, which is wrapped in a masa dough and foil and cooked over a campfire. This sumptuous cheese-topped pie might be considered the Tex-Mex version! It takes a lot of prep time but prep can be done a day ahead and the results are well worth the effort.

Provided by Kathleen Isabell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h

Yield 10

Number Of Ingredients 13

6 pounds bone-in chicken breasts
water to cover
1 (15 ounce) can crushed tomatoes
1 onion, quartered
4 tomatillos - stemmed, husked, and halved
3 cloves garlic, peeled
4 New Mexico dried red chile pods, stemmed and seeded
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon dried oregano
½ cup lard
1 cup masa harina
1 (12 ounce) bag shredded Cheddar and Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in baking pans and cover with aluminum foil.
  • Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
  • Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
  • Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
  • Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
  • Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
  • Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
  • Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

Nutrition Facts : Calories 592.8 calories, Carbohydrate 15.6 g, Cholesterol 197.8 mg, Fat 28.4 g, Fiber 2.9 g, Protein 66.4 g, SaturatedFat 13.6 g, Sodium 691.1 mg, Sugar 1 g

TAMALE PIE WITH CHICKEN



Tamale Pie with Chicken image

This tamale pie with chicken is a bit of a process, but well worth the rich flavor it produces. My family loved this recipe. In the tradition of Paula Dean with all the butter I could pack in, this recipe is not for those times when you are watching your figure, but when you are looking for something good for your soul.

Provided by Greysun

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h50m

Yield 12

Number Of Ingredients 31

3 large skinless, boneless chicken breasts, cut into thick strips
½ cup chili powder
(12 ounce) bottle olive oil
2 tablespoons minced garlic
1 tablespoon lime juice
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups water
1 (28 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
2 poblano peppers, chopped
2 jalapeno peppers, seeded and chopped
1 large onion, chopped
1 green bell pepper, chopped
4 cups masa flour
2 tablespoons chili powder
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup butter, softened
1 teaspoon lime juice
3 cups hot water, or as needed
1 (10 ounce) can enchilada sauce
2 cups shredded Mexican cheese blend
1 (6 ounce) can sliced black olives
1 (16 ounce) container sour cream

Steps:

  • Combine chicken, chili powder, 2 tablespoons oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Let marinate 8 hours to overnight.
  • Pour chicken with marinade into a pot; add water. Cover and cook over medium-high heat until chicken is no longer pink in the center, about 10 minutes, stirring as needed. Reduce heat to medium-low and let simmer for 1 hour.
  • Transfer chicken to a large bowl and shred using 2 forks; set aside and keep warm.
  • Add tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper to the pot. Cook veggie mixture over medium-high heat until slightly softened and onion is translucent, 10 to 15 minutes. Adjust liquid by either adding while cooking covered, or condensing water by cooking uncovered; final product should be the consistency of a thick stew. Combine vegetable mixture with shredded chicken and set filling aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix masa flour, chili powder, sugar, baking powder, salt, and pepper for crust together in a bowl. Mix in butter and lime juice. Add hot water and mix until dough reaches the consistency of a thick cookie dough; mix or knead thoroughly.
  • Place about 1/2 of the crust mixture into the prepared pan to form a 1/2- to 3/4-inch layer covering the bottom and 3/4 up the sides. Spread filling into crust.
  • Flatten handfuls of remaining crust mixture to about 1/2- to 3/4-inch thickness. Lay on top of pie; continue until top is mostly covered. Spread enchilada sauce over crust. Cover with Mexican cheese. Scatter olives on top.
  • Bake in the preheated oven until golden and bubbly, about 45 minutes. Serve with a little enchilada sauce and a dollop of sour cream on top of each serving.

Nutrition Facts : Calories 623.6 calories, Carbohydrate 51.4 g, Cholesterol 111.2 mg, Fat 36.6 g, Fiber 12.2 g, Protein 26.4 g, SaturatedFat 20.8 g, Sodium 1490 mg, Sugar 5.7 g

MARIA'S CHICKEN TAMALE CASSEROLE



Maria's Chicken Tamale Casserole image

Handmade chicken tamales on a bed of Spanish rice with a creamy tomatillo sauce and topped with a blend of Mexican cheeses. Serve with a tossed salad for a complete meal.

Provided by Eat Cake!

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

cooking spray
2 cups water
1 cup white rice
1 (10 ounce) can diced tomatoes with green chile peppers
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon chili powder
salt and ground black pepper to taste
12 chicken tamales
1 cup sour cream
1 (7 ounce) can salsa verde (green salsa)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a large bowl. Add diced tomatoes with green chile peppers, garlic salt, onion powder, chili powder, salt, and pepper and mix well. Spread rice mixture into the bottom of the prepared baking dish.
  • Layer chicken tamales on top of rice mixture. Mix sour cream and salsa verde together in a bowl; pour over tamales. Sprinkle Cheddar cheese and Monterey Jack cheese over tamales. Cover dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and bake until cheese is browned, about 10 minutes more. Let sit for 10 to 15 minutes before serving.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 54.5 g, Cholesterol 90.5 mg, Fat 34.6 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 17.8 g, Sodium 883.1 mg, Sugar 1.6 g

CHICKEN TAMALE CASSEROLE



Chicken Tamale Casserole image

We came up with this recipe in the Firehouse. It's quickly became one of our favorites. It comes out with the taste of homemade tamales without all the trouble. Try it you won't be disappointed.

Provided by ffjeff4

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup shredded Mexican blend cheese
1/3 cup milk
1/4 cup egg substitute
1 teaspoon cumin
1/8 teaspoon red pepper
1 (14 3/4 ounce) canned creamed corn
1 (8 1/2 ounce) box corn muffin mix (such as Jiffy or Martha White)
1 (4 ounce) can chopped green chilies
cooking spray
1 (10 ounce) canned red enchilada sauce
2 cups shredded cooked chicken
1/2 cup sour cream

Steps:

  • Preheat oven to 400 Degrees.
  • Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
  • Pour mixture into a 13X9 baking dish coated with cooking spray.
  • Bake at 400 degrees for 15 minutes or until set.
  • Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
  • Top with shredded chicken and remaining cheese.
  • Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.

Nutrition Facts : Calories 473.3, Fat 20.8, SaturatedFat 9.3, Cholesterol 69.3, Sodium 1104.4, Carbohydrate 49.3, Fiber 4.3, Sugar 13, Protein 23.9

GREEN CHILE AND CHICKEN (TAMALE FILLING)



Green Chile and Chicken (Tamale Filling) image

This filling is delicious in tamales. I have also used it for enchilads or to top tostadas and to fill burritos. I love it best in tamales though. You can omit the zuchinni if you are not a fan but it really sets this recipe apart from the rest.

Provided by cervantesbrandi

Categories     Poultry

Time 1h

Yield 20 tamales

Number Of Ingredients 9

2 chicken breasts (bone-in)
3 garlic cloves
1/4 white onion (left whole)
1/2 small white onion (diced)
5 jalapenos
2 serranos
2 small zucchini
1/2 chicken bouillon cube
2 tablespoons oil

Steps:

  • PLace the chicken breasts, garlic cloves, whole 1/4 onion, jalapenos, serranos and salt in a large stock pot. Fill with water until the breasts are covered.
  • Cook on medium high heat for 25-30 minutes or until chicken is tender and almost falling off the bone.
  • Take the chicken breasts out of the water and set aside.
  • Place the jalapenos, serranos, garlic, and whole onion in the blender. Add in 1/2 cup of the cooking liquid and blend on high for a minute or so until the chiles are pureed.
  • Heat the oil in a saute pan. While the oil is heating up, cut the zuchinni into a small dice about the size of sweet peas. Add the zuchinni and diced onion to the saute pan. Saute the mixture for 5 minutes or until the zuchinni starts to soften. Add in the 1/2 chicken bouillon cube and stir until it is melted. Pour in the chile and stir to combine. Let the mixture cook for 2 minutes on a low boil.
  • Next, shred the chicken using your fingers or two forks. Add the shredded chicken into the chile. Stir to combine. The mixture should not be too thick, if it is add an additional 1/4 cup of the cooking broth.
  • Taste for salt and add if necessary.
  • The mixture is now ready to be stuffed in tamales or whatever you may be using it for.

CHICKEN TAMALE PIE



Chicken Tamale Pie image

Easy and great alternative to all the work of hand-wrapping chicken tamales, with no masa! Leftover cooked turkey works great too!

Provided by laidback

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 10

cooking spray
2 cups cooked chicken, cut into 3/4-inch cubes
1 cup green enchilada sauce
1 cup plain nonfat yogurt, divided
2 tablespoons salsa
1 teaspoon ground coriander
1 (8 ounce) package cornbread mix
⅓ cup water
⅓ cup shredded pepperjack cheese
5 pitted green olives, sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch glass baking dish with cooking spray.
  • Mix chicken, green enchilada sauce, 1/2 cup yogurt, salsa, and coriander together in a bowl.
  • Combine cornbread mix, remaining 1/2 cup yogurt, and water in a bowl. Spread half of the cornbread mixture in the bottom of the dish. Spoon chicken mixture evenly on top. Sprinkle pepperjack cheese and green olives over chicken mixture. Spread remaining cornbread mixture on top.
  • Bake in the preheated oven until top is golden brown, about 30 minutes.

Nutrition Facts : Calories 325 calories, Carbohydrate 32.4 g, Cholesterol 56.3 mg, Fat 11.6 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 4.4 g, Sodium 646.3 mg, Sugar 3.3 g

SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES



SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES image

Categories     Chicken     Dinner

Yield 6 servings

Number Of Ingredients 16

4 1/2 cups corn kernels (pref. fresh from about 4 ears)
1 1/2 cups whole milk
1 cup Masa Harina
1 teaspoon salt
1 teaspoon ground black pepper
1 cup finely chopped red bell pepper
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 1/2 tablespoons (or more) butter, room temperature
1/4 teaspoon baking soda
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 cups shredded cooked chicken
1/2 cup purchased BBQ sauce
avacado salsa (separate recipe)
cilantro cream (separate recipe)

Steps:

  • Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead - cover and refrigerate). Preheat oven to 250F. Using 1/4 cup pancake batter for each, form about 18 3-inch diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet and keep warm in oven. Heat oil in heavy large skillet over medium heat. Add onions; sautee 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture and avacado salsa. Drizzle with cilantro cream.

CHICKEN TAMALE PIE



Chicken Tamale Pie image

If you are always looking for a good, easy recipe to serve for dinner. This is a good one to put before the kids. They snap it right up and ask for more. So many ways to garnish this one, sour cream, guacamole, salsa and of course curly lettuce of any variety.

Provided by Cherie Szilvagyi

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 17

CHICKEN FILLING
4 Tbsp butter or olive oil
2 medium green peppers diced
1 large onion diced
2 clove garlic minced
2 c finely diced chicken about 3 breasts
2 c tomato sauce
1 can(s) whole kernel corn 12 oz
1/2 can(s) sliced black olives
2 tsp chili powder or more to taste
1 tsp sugar
salt and pepper to taste
CORNBREAD TOPPER
3/4 c cornmeal
1/2 tsp salt
2 c water
2 Tbsp butter

Steps:

  • 1. In a skillet heat the two tablespoons of butter. Add green pepper, onion and garlic. Saute about 5 minutes, until vegetables are about tender. Swtir in the chicken and saute about a minute. Add tomato sauce, corn, olives, chili powder, sugar, salt and pepper. Heat through, but do not bring to a simmer.
  • 2. Pour the chicken-vegetable mixture into a greased shallow 2 quart baking dish. Set aside.
  • 3. In a saucepan, stir the cornmeal and salt into the water. Stirring constantly bring to a simmer and cook until thick. Stir in 2 tablespoons of butter.
  • 4. Spoon cornmeal as evenly as possible over the hot chicken mixture. Bake in a preheated 375 degree oven for about 40 minutes. Makes 6 servings.

CHICKEN TAMALE PIE



Chicken Tamale Pie image

A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 package (9 oz) frozen diced cooked chicken, thawed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Mexican cheese blend (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup cornmeal
3/4 cup milk
1 egg
1 can (11 oz) whole kernel corn with red and green peppers, drained
Shredded lettuce, sour cream and Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
  • In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
  • Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 7 g, TransFat 1/2 g

CHICKEN TAMALE CASSEROLE



Chicken Tamale Casserole image

This is a delicious meal that you can tweak to suit. This is family favorite and in the regular rotation. Great for taking to pot lucks as well.

Provided by Missy Wimpelberg

Categories     Casseroles

Time 50m

Number Of Ingredients 17

1 box jiffy corn muffin mix
1/2 c milk
1 can(s) creamed corn
2 eggs, beaten
1 tsp chili powder
1/2 tsp cumin
2 c mexican cheese shredded
2 can(s) red mild enchilada sauce
3 c shredded chicken
TOPPINGS
sour cream
shredded lettuce
diced tomato
salsa
sliced jalepenos
black olives
sliced green onions

Steps:

  • 1. Lightly Spray 9x13 pan and preheat oven 400 degrees.
  • 2. Mix jiffy, corn, milk, eggs, chili powder, cumin, and 1 cup of the cheese. Once combined, as to pan and bake for 20 minutes.
  • 3. Remove and poke holes in the cornbread mixture all over. Pour enchilada sauce over cornbread, then top with shredded chicken. Top with remaining cheese and back for 20 minutes.
  • 4. After 20 minutes, pull out and let stand for 10 minutes. Cut in squares, then add your favorite toppings and serve.
  • 5. FYI: you can sub chicken for pork or beef

CHICKEN TAMALE PIE



Chicken Tamale Pie image

This pie has become a standby for weekday suppers. The zesty filling satisfies our craving for Mexican food. And the kids like the crust, which tastes like corn muffins.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 package (8-1/2 ounces) corn bread/muffin mix
1 egg, beaten
1/3 cup milk
1/2 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken
1 cup frozen corn, thawed
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1/2 to 3/4 teaspoon chili powder

Steps:

  • In a bowl, combine muffin mix, egg and milk; add cheese. Spread in the bottom and up the sides of a greased 9-in. pie plate., In a saucepan, combine soup, chicken, corn, onions, chilies, garlic and chili powder; heat through. Immediately pour into crust. , Bake at 400° for 20-25 minutes or until crust is golden and filling is hot.

Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 911mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.

CHICKEN TAMALE CASSEROLE



CHICKEN TAMALE CASSEROLE image

If you love tamales but don't like the work that they require, this casserole is for you. It's super easy to put together and the taste is phenomenal. This has become one of my favorite casseroles to fix in a pinch.

Provided by Lisa Pack

Categories     Casseroles

Time 1h

Number Of Ingredients 12

1 1/4 c mexican blend shredded cheese
1 large egg
1/3 c milk
1 tsp cumin
1 can(s) creamed corn
1 box corn muffin mix
4 oz chopped green chiles, drained
10 oz can red enchilada sauce
2 c shredded cooked chicken breast
sour cream
diced tomatoes
avocado, diced

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Combine 1/4 cup of cheese and next 6 ingredients in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
  • 3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour about 2/3 of the enchilada sauce over top. Top with chicken, drizzle remaining sauce over chicken and sprinkle with remaining 1 cup of cheese.
  • 4. Return to 400 degree oven and bake for 15 minutes or until bubbly and cheese has melted. Remove from oven and let stand for 5 minutes. Cut into squares and top with sour cream, diced tomatoes and diced avocado if desired.

TAMALE CHICKEN



TAMALE CHICKEN image

I love tamales but they are so darn long to make and messy, so i opt to something easier...But still taste great..And its done in the slow cooker..Fix- it and Forget-it. cookbook..By Jeanne Allen

Provided by NIKKI SMITH

Categories     Tacos & Burritos

Time 3h15m

Number Of Ingredients 13

1 medium onion
1 can(s) 4 oz chopped green chilies
1 Tbsp canola oil
1 can(s) 10 3/4 oz ceam of chicken soup
1 c sour cream
1 c sliced riped olives
1 can(s) chopped no-added-salt stew tomatos
1 1/4 c cheddar cheese, shredded, divided
8 chicken breast halves, cooked and chopped
1 can(s) 16 oz can beef tamales, chopped
1 tsp chili powder
1 tsp garlic powder
1 tsp pepper

Steps:

  • 1. Saute onion and chilies in oil in skillet.
  • 2. Combine all ingredients except 1/4 cup of cheese. Pour into slow cooker.
  • 3. Top with remaining cheese.
  • 4. Cover. cook on high for 3-4 hours.
  • 5. Garnish with tomatos, shredded lettuce, sour cream, salsa and/or guacamole..

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your tamales. If you can, use organic, free-range chicken and fresh, local vegetables.
  • Make sure your masa harina is fresh: Masa harina is a type of corn flour that is used to make tamales. It should be stored in a cool, dry place and used within six months of purchase.
  • Soak your corn husks in warm water before using them: This will make them more pliable and less likely to tear.
  • Be careful not to overfill your tamales: If you do, they will be difficult to fold and they may break apart when you cook them.
  • Steam your tamales for at least 45 minutes: This will ensure that they are cooked through.

Conclusion:

Tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover chicken. With a little practice, you can make tamales that are sure to impress your family and friends. So what are you waiting for? Give this recipe a try today!

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