Chicken Fajita Tamale Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
329 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Fajita Tamale Bake
Description
In this Chicken Fajita Tamale Bake, a seasoned cornbread batter is prepared with cumin, cayenne pepper, cream-style corn, flour, cornmeal, and green chiles, creating a lightly spiced base. After a partial bake, a spiced sauté of onion, green bell pepper, and jalapeño is layered over the cornbread with shredded chicken and sharp white cheddar cheese. A cup of enchilada sauce is poured over the cornbread before topping, adding moisture and rich flavor.
The result is a casserole with a moist, tender cornbread base, accented by the caramelized crispness of the cooked vegetables and the melted sharpness of cheese. The enchilada sauce and sour cream serve as garnish and add creamy and tangy notes, balancing the seasoning and heat. This dish blends the texture of tamale-style corn cakes with traditional fajita flavors in a convenient baked form.
The recipe suggests baking in two stages to develop the crust and soften the vegetables without losing their texture. This casserole works well as a hearty main dish for a family meal.
Ingredients
- 2 teaspoons cumin ground
- 1/4 teaspoon cayenne pepper ground, red
- 1 (14 3/4-ounce) can cream-style corn
- 2/3 cup flour
- 1/2 cup cornmeal yellow
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1 egg
- 1/3 cup milk
- 1 (4-ounce) can green chiles chopped
- 2 cups enchilada sauce homemade quick & easy
- 1/2 onion sliced
- 1/2 green bell pepper sliced
- 1 jalapeno pepper sliced
- 1 tablespoon canola oil
- 1 teaspoon cumin
- 1 cayenne pepper pinch
- 1 salt pinch
- 1 oregano pinch
- 2 cups chicken breast shredded, cooked
- 1/2 cup sour cream
- 1 cup cheddar cheese grated, sharp, white
Instructions
- Preheat oven to 400°.
- Combine the cumin, cayenne, cream style corn, flour, cornmeal, sugar, baking powder, salt, 2 tablespoons canola oil, egg, milk and chiles in a bowl together.
- Whisk to combine.
- Pour into greased/nonstick 9x13 pan and bake for 15 minutes.
- While the cornbread is baking, put the remaining 1 tablespoon of oil, a teaspoon of cumin and a pinch of salt, oregano and 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 and pour one cup of the sauce over it.
- Top with shredded chicken, the onion pepper mixture and the cup of cheese.
- Bake for an additional 15 minutes.
- Use the remaining cup of enchilada sauce and sour cream as a garnish.
Notes
- This recipe is adapted from Cooking Light, incorporating flavorful spice blends and enchilada sauce for depth.
- Baking the cornbread base partially before adding toppings helps maintain texture in the final bake.
- Serve garnished with sour cream and the remaining enchilada sauce to complement the spicy layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 735mg | 31% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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