How To Make Chicken Fajita Tamale Bake
Serve up this hearty tamale bake of spicy cornbread, peppers, and chicken for your next dinner meal! Whip up a flavorful serving in just under one hour.
- 2tspground cumin
- ¼tspground cayenne red pepper
- 14¾ozcream-style corn,1 can
- ½cupyellow cornmeal
- 1tbspbaking powder
- 2tbspcanola oil
- 4ozgreen chiles,1 can, chopped
- 2cupsHomemade Quick & Easy Enchilada Sauce
- ½green bell pepper,sliced
- 1tbspcanola oil
- cayenne,1 pinch
- salt,1 pinch
- oregano,1 pinch
- 2cupschicken breast,shredded, cooked
- ½cupsour cream
- 1cupsharp white cheddar,grated
Preheat the oven to 400 degrees F.
Combine 2 teaspoons of cumin, cayenne, cream style corn, flour, cornmeal, sugar, baking powder, salt, 2 tablespoons of canola oil, egg, milk and chiles in a bowl together.
Whisk to combine.
Pour into greased or nonstick 9 x 13-inch pan.
Bake for 15 minutes.
Put the 1 tablespoon of oil, 1 teaspoon of cumin, a pinch of salt, oregano, and a pinch of cayenne in a saucepan with the onion, bell pepper and jalapeno on medium-high heat.
Cook until just caramelized but still crisp.
Poke holes in the top of the spicy cornbread, then pour 1 cup of the enchilada sauce over it.
Top with the shredded chicken, the onion pepper mixture and the cheddar cheese.
Bake for an additional 15 minutes.
Use the remaining cup of enchilada sauce and sour cream as a garnish.
Serve, and enjoy!
- Calories: 421.87kcal
- Fat: 20.46g
- Saturated Fat: 7.19g
- Trans Fat: 0.28g
- Monounsaturated Fat: 8.10g
- Polyunsaturated Fat: 3.34g
- Carbohydrates: 39.61g
- Fiber: 2.92g
- Sugar: 12.34g
- Protein: 21.32g
- Cholesterol: 81.48mg
- Sodium: 957.24mg
- Calcium: 291.55mg
- Potassium: 356.35mg
- Iron: 2.57mg
- Vitamin A: 107.88µg
- Vitamin C: 46.79mg
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