Chicken Tamale Bake is an easy and delicious twist on classic Chicken Tamales. This stuff is so crazy good that I even licked my plate clean! With just a handful of ingredients this can be on your dinner table in no time tonight!
A couple’a weeks ago I had such’a hankerin’ for chicken tamales that I didn’t even know what to do with myself and unfortunately, we don’t really have a place in town here that has real good tamales. I’ve never made tamales on my own and the whole process sounded a bit intimidating for even me, especially on a Tuesday afternoon an hour before I had to pick up Pepper from preschool.
So what’s a girl to do? I saw this recipe on delish.com and knew I needed it in my belly! Changed it up a bit to do my own thing, made it skinny-ish, used chicken breast, etc. I hoped to make a lil somethin’ that kinda sorta reminded me of tamales. So, I crossed my fingers n’ toes and threw it in the oven.
Oh lawdy, it was good. AND SO EASY, almost too easy. The only thing that would have made this Chicken Tamale Bake better is if I would have had some homemade enchilada sauce on hand. The canned stuff does the trick, but if you like to make your own. Do it! I’m actually going to make a batch up next time I make this bake. I’ll share that recipe with y’all sometime soon too!
This Chicken Tamale Bake makes for the BEST weeknight dinner, friends. You know those nights you have no idea what you’re doing, don’t want to eat out, and it’s 6 o’clock? I feel like that’s my actual life lately. Yeah, this was made for one of those nights with the help from a box of Jiffy, rotisserie chicken breast, and a few pantry staples. You can have this on the table in under an hour with mostly hands off time!
Let’s get in the kitchen and make this Chicken Tamale Bake!
First things first, preheat oven to 400 degrees. Then, grab yourself a mixing bowl and add one box of Jiffy Cornbread mix, 1 can of sweet corn, 1 egg, taco seasoning, 1/2 cup skim milk, and 1 can fire roasted chopped green chiles (mild or hot depending on spice preference).
Stir it up until then ingredients are combined.
Add cornbread mixture into a 9×13 casserole dish that’s been sprayed well with cooking spray. Pop it into the oven for 25 minutes.
*While the cornbread is baking. Stir together two cups of rotisserie chicken breast or diced cooked chicken breast (my Easy Baked Chicken recipe would also be perfect for this!) 1 can pinto beans (drained, but not rinsed), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon salt, and a pinch or two of cayenne pepper (for heat, optional!)
When the “cornbread” is done remove from the oven and poke a bunch’a holes into it.
Drizzle a can of enchilada sauce on top of the cornbread.
Add chicken and beans then drizzle a whole can over that.
Add cheese, naturally.
I’ve got about 1/2 cup here of Colby Jack made with 2% milk. Place it back into the oven for about 15 minutes, uncovered.
Drrrrrrrrrrroooool. Add fresh cilantro, especially if you aren’t one of those folks who thinks it tastes like soap. Ha!
I’m also going to say that we enjoyed leftovers EVEN more with a dollop of light sour cream (not greek yogurt), diced tomatoes, and lettuce on top. This reheats really well in the microwave or in the oven which makes it a good one for meal prep!
It’s not the most photogenic and it’s kind of a mess once it goes on a plate, but man it’s good eatin’ so who even cares!?
I hope y’all love this Chicken Tamale Bake as much as we did! Be sure to leave me comment and let me know it went or post a photo on Instagram and tag @theskinnyishdish!
With lots’a love from my kitchen to yours,
Star
Chicken Tamale Bake
Chicken Tamale Bake is a easy and delicious twist on classic chicken tamales.
Ingredients
- 1- 8.5 oz box Jiffy Cornbread mix
- 1/2 cup skim milk
- 1 large egg
- 1 tbsp taco seasoning
- 1- 4 ounce can green chiles
- 1- 15.5 ounce can Pinto Beans drained, but not rinsed
- 1- 15 ounce can corn drained
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp kosher salt
- 2 cups shredded chicken breast I used Rotisserie chicken breast
- 1/8 tsp cayenne pepper optional for an extra kick
- 2- 10 ounce cans red enchilada sauce
- 1/2 cup shredded Cheddar cheese made with 2% milk
- cooking spray
Optional goodies to top it off with
- chopped cilantro
- light sour cream
- pickled Jalapeños
- chopped tomatoes
- lettuce
Instructions
Preheat oven to 400 degrees.
In a bowl add cornbread mix, milk, egg, taco seasoning, corn, and green chiles. Stir together. Pour mixture into a 9×13 casserole dish that's been sprayed well with cooking spray.
Bake, uncovered, for 25 minutes. While the cornbread mixture is baking. Season the chicken and pinto beans with garlic powder, onion powder, salt, and cayenne pepper (if using).
When the cornbread mixture is done baking poke a bunch of holes into it and pour one can of the enchiladas sauce on top then add the chicken and beans on top followed by the second can of enchilada sauce and cheese.
Place bake into the oven, uncovered, for about 12-15 minutes. Slice into 6 servings and top each serving with whatever toppings you desire. Enjoy!
Recipe Notes
Serving size 1/6 of pan. 8 WW Freestyle Points. 355 Calories, 8.5g fat, 4g saturated fat, 46g carbohydrates, 4g fiber, 11g sugar, 0g added sugar, 22.5g protein.
Please note if you are calculating the WW points you will need to use the recipe builder in the app or on their website. If you calculate the nutritional information then it will not add up the same because the nutritional information includes all ingredients including those that WW says are zero points.
I am not a fan of cornbread. Is there anything that can be substituted in its place?
Dear Star,
You truly are amazing! I have been meaning to send you a comment for some time. Your recipes are a wonderful combination of excellent cuisine, comfort food, and simply low cal delishishness! Thank you, thank you, thank you!! You have helped me loose 30 lbs. Still have more to go. Please keep the recipes coming. I love to cook and you obviously do too!
Oh thank you for stopping by to comment, Ann! It’s such a joy to see lil notes like these.
Can I use a can of refried beans instead of pintos? And what about creamed corn in the cornbread mix?
You recipes are so delicious and so family friendly and so easy.
Thank you
Rainy Seifer
Napa, CA
New favorite recipe. This is sooooo delicious and so easy to throw together and walk away. Also it’s different from
my usually dishes! Going in the regular rotation. Thank you!!!!!
Just made this for dinner and it was so yummy. I topped mine with sour cream and cilantro. It was easy to make and I will definitely be making this again!
I’m so happy you enjoyed it, Simone! Thanks for letting me know. I LOVED it with just a little cilantro and sour cream. WHOLE NEW LEVEL!
I am hoping to make this dish cause it looks yummy and it seems easy to make……thank you so much ms. Skinnyishdish….
Oh yum! This was tonight’s dinner and it was a home run!!!! Served it with a salad with homemade white dressing.
Yasss! that’s awesome to hear, thank you!
This is absolutely delicious! It will be added to our regular dinner rotation! It was also super easy to make. Thanks Star 🙂
Yay! So good to hear you enjoyed!
This was EXCELLENT!!!! My whole family loved it and my husband took leftovers to work for lunch!! A definite keeper!!!
Yeeeesss!!
Super good! I added a whole envelope of taco seasoning mix and then saw it was supposed to be 3 tablespoons. Well… it was delicious! So if anyone else goofs up… it’s ok Also, has anyone froze this??
♀️ I just did the same thing! Glad that it will be ok!!!!!
OMG!! This was wonderful!! I have to confess, though, that I used regular cheese per husband’s request. It is definitely on our rotation. Thank you!!
I’m sure Regular cheese made it even more delish! So happy y’all enjoyed!!
Do you think I could use green enchilada sauce instead? Looks sooooo good!
I just saw someone make it with green enchilada sauce and they said they loved it!
I can’t believe how good this was! Going on my monthly dinner rotation for sure. Thank you!
SO GOOD
Are the corn and green chilies drained. I am making it for dinner tomorrow night and I am assuming not but wanted to be sure.
I don’t drain the green chiles (there’s usually never anything to drain in the type I buy, but if it seems super water-y, go ahead and drain them), but I do drain the can of corn =) I hope you enjoy, Cathy!
Made this tonight and it so gooooood!
I’m sooo happy you enjoyed it, Sue!!
Can you add taco seasoning to the ingredients in the paragraph that starts “first things first”? It’s not listed there, so I didn’t include it with the cornbread mixture before I put it in the oven. You do have it listed in the recipe at the bottom of your post. Thank you.
Hi Amy! Yes the taco seasoning goes into the corn bread mixture right at the beginning. I hope you enjoy!
Have you tried using green enchilada sauce for this?
I haven’t! Let me know how it goes if you give it a go, please! I hope you enjoy
I made it yesterday and its delicious! This is my favorite dish now. Thank You
That’s so great! Thank you for letting me know!
YEAH!!!! Can’t wait to try this!!! I just love your recipes!!!!
I made this for dinner tonight but I subbed Krusteaz gluten free cornbread. Since the box was just under twice the amount of Jiffy cornbread, I mixed the cornbread according to the box directions and then scooped out about half of it and then added the taco seasoning, corn and chilis to the remaining. Even though I think my cornbread was a little thick, it turned out delicious!
I am so glad to hear it came out well with gluten free cornbread mix! That’s great info to have. Thanks so much for letting me know and I’m so happy you enjoyed!
Our family has been making Tamales for over 60 years each Christmas. By the time I was ten, I was already veteran ( I turn 70 this month). Yes, homemade Chili Colorado is the only way to go. However, the best canned sauce alternative is Las Palmas Colorado Sauce. I’ve seen it in both mild & hot. If you want or need extra heat throw in a pinch of two of dried Chili Pequin
Hi Lola! I wish you could teach me how to make tamales. That’s amazing!! I will have to look for that type of canned sauce. It doesn’t sound too familiar, but I hope I can grab some! Thanks for the tip =)
Do you drain the corn?
I do
Do you think we can use frozen corn? If so, how much would you suggest equals a can? Also, you forgot to add corn in the ingredient list. Thank you for this post – making it now and can’t wait to dig in!
Apparently, I have Mommy mush brains. I wound up using ground beef instead of chicken. I just want to say that even with the most basic mixup, this was delicious! The only other thing I did different was used Mexicorn instead of plain corn because we like Mexicorn better in recipes like this. Great recipe. Definitely going into rotation.
Sounds yummy, easy and good just what i like. Thank you.
I am making this today for dinner and noticed that it says to add corn to the Jiffy mixture but it doesn’t say how much corn in the ingredient list. I did look it up online again and it did say one can of corn but thought you’d like to know so you can add it to the ingredients. I am looking forward to trying it. It sounds good. BTW my family refuses to eat canned enchilada sauce so homemade it is! : )
Thank you so much for catching that! just updated it. I hope you and the family enjoy!!!
I don’t see corn listed in the ingredients but it is listed in the instructions. How much corn is used in the mix?
1 15 ounce can. Sorry Just fixed that!
Do you drain the corn first?
Yep!