Tex-Mex Chicken Tamale Bake
This Tex-Mex Chicken Tamale Bake is an irresistible blend of flavors and textures that brings comfort food to a whole new level. Inspired by traditional tamale pie, this dish combines tender shredded chicken, zesty spices, and a medley of vegetables, all topped with a creamy cornmeal layer that puffs beautifully in the oven. Perfect for utilizing leftovers, it's an ingenious way to whip up a hearty meal for two. With options for both green and red peppers, as well as dairy-free cheese alternatives, this recipe is flexible and incredibly satisfying. Enjoy a taste of the Southwest in your very own kitchen with this delightful one-dish meal!
2
Servings
N/A
Calories
17
Ingredients
Ingredients
Cooking spray
as needed (for greasing the skillet)
Onion
1/4 cup (small dice)
Green or Red Peppers
2 tablespoons (small dice)
Garlic clove
1 small (minced)
Fat-free chicken broth
1 tablespoon (for sautéing)
Cooked boneless skinless chicken
3 ounces (shredded or diced small)
Fat-free chicken broth
1/4 cup (for the filling)
Chili powder
1 teaspoon (spice)
Cumin
1/4 teaspoon (spice)
Red or Kidney Beans
1/3 cup (rinsed and drained)
Canned diced tomato
1/2 cup (with juice)
Frozen corn
1/2 cup (no preparation needed)
Yellow cornmeal
3 tablespoons (divided)
Salt
1 pinch (to taste)
Nonfat or Low-fat milk
1/2 cup (liquid)
Egg white
1 (beaten until foamy)
Soy cheddar cheese or Cheddar cheese
2 tablespoons (optional, shredded)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a non-stick skillet, lightly coat with cooking spray. Heat over medium heat and add the diced onions and peppers. Sauté for about a minute until they start to soften.
3
Add 1 tablespoon of chicken broth to the skillet and continue cooking for another 2 minutes or until the vegetables are tender.
4
Stir in the shredded chicken, chili powder, cumin, and the remaining 1/4 cup of chicken broth. Mix well and heat until warm.
5
Add the canned tomatoes (with juice), corn, and drained beans to the skillet. Sprinkle in 1/2 tablespoon of cornmeal, stirring to combine. Bring the mixture to a simmer and then transfer it to a 1-quart casserole dish.
6
In a small saucepan, combine the milk, remaining cornmeal, and a pinch of salt. Heat on medium while stirring frequently until the mixture reaches a light boil. Reduce the heat to low, stirring continuously until it thickens, about 3-5 minutes. Alternatively, microwave for 2 and a half minutes, stirring every 30 seconds.
7
In a small bowl, beat the egg white by hand until foamy. Gradually add the thickened cornmeal mixture, stirring so the egg does not scramble. Optionally, incorporate the soy or cheddar cheese at this point.
8
Spread the cornmeal mixture evenly over the chicken and vegetable filling in the casserole dish.
9
To prevent spills, place the casserole dish on a cookie sheet before placing it in the oven. Bake for 25 to 30 minutes, or until the top is puffed and lightly browned.
10
Allow to cool for a few minutes before serving. Enjoy your delicious Tex-Mex Chicken Tamale Bake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tex-Mex Chicken Tamale Bake?
It is a hearty one-dish meal featuring shredded chicken, spices, and vegetables topped with a puffed cornmeal layer, inspired by traditional tamale pie.
How many people does this recipe serve?
This recipe is designed to serve 2 people.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What type of chicken should I use?
The recipe calls for 3 ounces of cooked boneless skinless chicken, either shredded or diced small.
How should the onion and peppers be prepared?
Both the onion and the green or red peppers should be cut into a small dice.
How long do I need to sauté the vegetables?
Sauté the onions and peppers for about a minute until they soften, then add broth and cook for another 2 minutes until tender.
What spices are used in the chicken filling?
The filling is seasoned with 1 teaspoon of chili powder and 1/4 teaspoon of cumin.
What kind of beans are recommended for this dish?
You can use either Red or Kidney beans, ensuring they are rinsed and drained.
Should I drain the canned tomatoes?
No, the recipe specifies using 1/2 cup of canned diced tomatoes along with their juice.
How much cornmeal is added directly to the filling?
1/2 tablespoon of cornmeal is stirred into the vegetable and chicken mixture to help it thicken.
What size casserole dish is needed for this recipe?
A 1-quart casserole dish is recommended.
How is the cornmeal topping made on the stove?
Combine milk, cornmeal, and salt in a saucepan, bring to a light boil while stirring, then simmer on low for 3-5 minutes until thickened.
Can I use a microwave to prepare the topping?
Yes, you can microwave the milk and cornmeal mixture for 2 and a half minutes, stirring every 30 seconds.
What is the purpose of the egg white?
The egg white is beaten until foamy and mixed into the cornmeal to help the topping puff up during baking.
How do I prevent the egg white from scrambling?
Gradually add the hot cornmeal mixture to the foamy egg white while stirring continuously.
What type of milk is used for the topping?
You can use either nonfat or low-fat milk.
Is there a dairy-free cheese option?
Yes, the recipe suggests using soy cheddar cheese as an alternative to regular cheddar cheese.
How can I prevent the casserole from spilling in the oven?
Place the casserole dish on a cookie sheet before putting it in the oven to catch any drips.
How long does the Tex-Mex Chicken Tamale Bake need to bake?
It should bake for 25 to 30 minutes.
How do I know when the bake is done?
The dish is finished when the cornmeal top is puffed and lightly browned.
Is this recipe suitable for using leftovers?
Yes, it is specifically described as an ingenious way to utilize leftover chicken.
What type of corn is used?
The recipe calls for 1/2 cup of frozen corn.
Do I need to grease the skillet?
Yes, lightly coat a non-stick skillet with cooking spray before sautéing.
Does the recipe include garlic?
Yes, it includes 1 small minced garlic clove.
Can I use red peppers instead of green?
Yes, the recipe is flexible and allows for either green or red peppers.
Should I let the dish cool before serving?
Yes, allow it to cool for a few minutes after taking it out of the oven.
How much total chicken broth is used?
A total of 5 tablespoons (1 tablespoon for sautéing and 1/4 cup for the filling).
Is the cornmeal topping thick?
Yes, the mixture is cooked until it reaches a thickened consistency before being spread over the filling.
Can I omit the cheese?
Yes, adding the soy or cheddar cheese to the cornmeal mixture is optional.
What are the main tags for this recipe?
Tags include comfort food, tex-mex, one dish meal, chicken, tamale, bake, easy recipe, and leftover friendly.