5 from 21 votes
Chicken Fajita Tamale Bake
Chicken Fajita Tamale Bake is a layered casserole combining spicy cornbread batter with enchilada sauce, shredded chicken, and sautéed bell peppers, onions, and jalapeño. The dish is baked twice to achieve a flavorful, textured topping of melted sharp cheddar. The mixture of cumin, cayenne, and chiles infuses Southwestern flavors throughout the dish. Sour cream served on the side adds a creamy balance to the spice.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
8
servings
Calories:
329 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 329
% 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.