In Southern California we don’t get a lot of cold nights where we need soups, casseroles, and bakes to warm us up. (I still make them though and we are usually hot while eating them, and sometimes sweat! 
, LOL!) So when it does actually get cold my family loves the cozy, comforting feeling that bakes and casseroles give them.
This Chicken Tamale Bake is no exception. It is cozy, it is warm, and it is full of flavor.
What I love about this recipe is that it’s very versatile. You can change the type of meat you use and the toppings and have a completely different meal!
This is a quick recipe to cook up for your family and it’s also great for making for a party. It’s no fuss and it can be made ahead of time and heated in the oven. Now, that’s my kind of meal! 
I try to make everything from scratch, so I started this bake with a cornmeal bottom. I used a gluten free flour, but all purpose will work just fine as well. Fresh jalapeño are added to give it a little kick; I used 1 tablespoon. Since I have young kids I didn’t want to make it too spicy. It was just enough kick for us, but you could add more or less or omit it totally and it will be great.
The cornmeal bottom will be thin, but will rise a little in the oven. The chicken and toppings are the highlight of this dish with the bottom layer adding just a little more flavor.
For the chicken I just boiled it and then shredded it. You can also use a Rotisserie Chicken. Once shredded I added some salt to taste and enchilada sauce. Once my cornmeal layer was done baking I topped it with the chicken. At this point you can add your cheese or leave it off and then put it back in the oven until the cheese has melted.
My husband doesn’t like cheese so me and the kids have to put it on as one of our toppings. If you put on right on top of the chicken it still melts and gets all the gooey goodness.
Need a side dish? Try my recipe for Black Beans.
You may also like Quick and Easy Shredded Mexican Chicken
Suggested Toppings
- diced tomato
- salsa
- green onion
- cilantro
- olives
- avocado
- jalapeno
- sour cream
This recipe will feed 6-8 people. If you want to make less then cut the measurements in half and use a 9×9 baking dish. It makes great leftovers. Need lunch or dinner for the next day? Make the full recipe.
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- 1/2 cup cornmeal
- 1 c flour
- 1 tsp baking powder
- 1/4 tsp cumin
- pinch of salt
- 1 egg
- 1 c frozen corn
- 1 Tbsp jalapeno, (remove the seeds if you want less heat) finely chopped
- 1 1/2 c milk
- 4 c shredded chicken
- 1 c enchilada sauce + extra once plated
- 2 c shredded cheese (cheddar or mexican blend or whatever you like)
- Preheat oven to 400˚. Grease a 9x13 baking dish and set aside.
- In a bowl add together cornmeal, flour, baking powder, cumin, and salt. Stir to combine.
- Add in egg, corn, jalapeno, and milk and stir until combined.
- Pour batter into prepared baking dish and bake for 15-18 minutes.
- While cornmeal bottom is baking mix together chicken and enchilada sauce.
- Once the bottom is done put the chicken on and cover with cheese.
- Put back in oven for 15 minutes.
- Serve with toppings of your choice.
- If you want to make a smaller portion cut the recipe in half and bake in a 9x9 baking dish.
Leave me a comment and let me know how you liked it!
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2 Comments
I make a similar dish and it’s always a big hit — looks delicious!
Thanks Amy!