Homemade Chicken Enchilada Tamale Bake made with from scratch spicy cornbread, spicy pepper saute, chicken and cheese topped with homemade enchilada sauce. All natural and AMAZING.
About eight years ago I was on a new diet (Weight Watchers) and I had the pleasure of having a job that was … well, not something that would keep my attention. Luckily I also had the internet and an IT department that didn’t seem to mind my internet searches! So every opportunity I had I would research new healthier recipes and one day I came across a recipe for a Chicken Tamale Casserole from Cooking Light that sounded remarkably indulgent for a really low amount of points. So of course I went out and bought the ingredients. It was good, but so much of it had the vibe of a cake mix cake. You know what I mean, the cake is good but it tastes like it is clearly from a box mix? Would you gorge yourself on it while stress/drunk eating? YES. Would you choose it over a homemade dish? Nope.
So just like with my Five Ingredient Asian Peanut Noodles that were a revision of a ramen recipe, this dish was reimagined. I ditched the Jiffy mix in favor of homemade cornbread, ditched the can of enchilada sauce for my Best Homemade Enchilada Sauce and replaced the egg substitute with…..well… an egg? I’m all about using ingredients that I can pronounce and resemble what they started out as (unless they are Oreos. Don’t change Oreo, I love you just as you are 🙂 ) often as I can. So this version may have more ingredients, and it may take a little bit longer, but I can assure you there won’t even be a hint of “cake mix” to the dish.
Oh, and it is GOOOOOOOOD. I mean hoard it for yourself good. Made this for my clients all the time and had one that would request it every other week good. Both times I was pregnant I made this recipe in triplicate and put pans of it in our deep freeze. Served up with some delicious green rice (you can tune back in tomorrow for that recipe!) and you have a fantastic meal. Or maybe don’t double up on the starch. I have also served this dish pretty regularly with my Pico de Gallo Salad which is fat free and a nice bright flavor to cancel out all the heaviness of the cornbread and cheese.
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 9×13 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. All natural and AMAZING. Bake for an additional 15 minutes. Use the remaining cup of enchilada sauce and sour cream as a garnish.
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cayenne red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 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 chopped green chiles
- 2 cups Homemade Quick & Easy Enchilada Sauce
- 1/2 onion sliced
- 1/2 green bell pepper sliced
- 1 jalapeno sliced
- 1 tablespoon canola oil
- 1 teaspoon cumin
- 1 pinch cayenne
- 1 pinch salt
- 1 pinch oregano
- 2 cups shredded cooked chicken breast
- 1/2 cup sour cream
- 1 cup sharp white cheddar , grated
- 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.