Name: Chicken Fajita Tamale Bake Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 8
Ingredients: 2 tsp ground cumin; ¼ tsp ground cayenne red pepper; 14¾ oz cream-style corn; ⅔ cup flour; ½ cup Yellow Cornmeal; 3 tbsp sugar; 1 tbsp baking powder; ¼ tsp salt; 2 tbsp canola oil; 1 egg; ⅓ cup milk; 4 oz green chiles; 2 cups Homemade Quick & Easy Enchilada Sauce; ½ onion; ½ green bell pepper; 1 Jalapeno; 1 tbsp canola oil; 1 tsp cumin; cayenne; salt; oregano; 2 cups chicken breast; ½ cup sour cream; 1 cup sharp white cheddar

Chicken Fajita Tamale Bake Recipe

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.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

2tspground cumin
¼tspground cayenne red pepper
14¾ozcream-style corn,1 can
⅔cupflour
½cupyellow cornmeal
3tbspsugar
1tbspbaking powder
¼tspsalt
2tbspcanola oil
1egg
⅓cupmilk
4ozgreen chiles,1 can, chopped
2cupsHomemade Quick & Easy Enchilada Sauce
½onion,sliced
½green bell pepper,sliced
1jalapeno,sliced
1tbspcanola oil
1tspcumin
cayenne,1 pinch
salt,1 pinch
oregano,1 pinch
2cupschicken breast,shredded, cooked
½cupsour cream
1cupsharp white cheddar,grated

Instructions

Cornbread:

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.

Onion-Pepper Sauce:

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!