Thursday, November 8, 2012

Chicken Tamale Bake and My Homemade Taco Seasoning

This recipe was hands down a winner in our house. Even my pickiest child was a fan. This is a great weeknight dinner full of ingredients that I usually have on hand. Pick up a rotisserie chicken on your way home from work and make it even easier! I've also included the recipe I like to use for taco seasoning. It is so much better than the packets you purchase at the grocery store. Mix up a big batch and keep it in an airtight container and say goodbye to those high sodium packets. 
Chicken Tamale Bake
Recipe adapted from Pinch of Yum

1/3  cup milk
1 egg, lightly beaten
1 can (14 ounce) cream of corn
1 can (4 ounce) chopped green chilies, drained   
1  1/2 tablespoons taco seasoning, divided (see my recipe below)
2  cups (8 ounces) shredded Cheddar/Jack Cheese, divided
1 box (8 ½ ounce) corn muffin mix (I used Jiffy)
1  can (10 ounces) enchilada sauce
3  cups shredded cooked chicken breast ( a rotisserie chicken works great)
Fresh chopped cilantro for garnish, optional

Preheat oven to 400 degrees and grease a 9 x 13” dish.

In a medium bowl, combine milk, egg, cream corn, chopped green chilies and 1 ½ teaspoons taco seasoning and ½ cup of the cheese. Add the corn muffin mix and stir until just combined.  Pour into greased 9 x 13” dish, spread to evenly coat the bottom. Bake in the oven for 20 minutes.

While the corn mix  is baking, mix the chicken with the remaining 1 tablespoon of taco seasoning and about ¼ cup of the enchilada sauce from the can. 

When the corn is done, it will be barely set and still quite moist. Using a fork, pierce the entire surface, it may kind of stick to the fork. Pour the remaining enchilada sauce over the corn and use the back of a spoon to spread it evenly over the top. 

Evenly top with the chicken and then the remaining 1 ½ cups cheese.

Return to the oven for 15 minutes until it is warm and cheese is melted.

Taco Seasoning

4 tablespoon chili powder
1  teaspoon garlic powder
1  teaspoon onion powder
1  teaspoon dried oregano
4  teaspoons cumin
1  teaspoon crushed red pepper flakes
2 teaspoons sweet Hungarian paprika
2  teaspoons kosher salt
2  teaspoons black pepper

Combine all the above ingredients in a small bowl. Store in an airtight container. Use 2 1/2 to 3 tablespoons for 1 pound of ground beef when making tacos. 

When making tacos: I brown the ground beef with onion, cooking until no longer pink and cooked through. Drain any grease from your skillet and add the desired amount of taco seasoning. Don't add any water yet. Cooked for another 1-2 minutes. This allows the spices to bloom and the flavors to really come through. Then I usually add about 1/2 cup water and simmer until evaporated. I don't use as much water as most recipes call for. I think using too much water dilutes the flavors of the seasoning.



Linked to the following great parties:
Our very own Weekend Potluck
The Chicken Chick Clever Chicks Blog Hop
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party


  1. I made the Chicken Tamale Bake for dinner last night. I loved it! I am so glad you shared this recipe :)

  2. Mmmm, this looks great! Love the cream corn and green chiles. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM


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