Description
Follow these steps to making the best chicken tamale recipe
Ingredients
One large Egg
One 8.5 oz. box of Corn muffin mix
One 14.75 oz. can of Cream-style corn
Two tablespoons of Sour cream
One 4.5 oz. can of Green chilies, diced and drained
One 10 oz. can of Red enchilada sauce
Two cups of Chicken, cooked and shredded
Two tablespoons of Taco seasoning
Half a teaspoon of Salt
One small Onion, chopped
Two Garlic cloves, chopped
One cup of Cheddar cheese, shredded
Half a cup of Cilantro or Parsley leaves, chopped
Two tablespoons of Butter, melted
OR
Two tablespoons of Extra-virgin olive oil
Instructions
Preheat your oven to 400°F (204°C) and grease an ovenproof skillet with olive oil or cooking spray.
Add the corn muffin mix, sour cream, egg, cream-style corn, and melted butter in a medium-sized bowl. Mix the ingredients and then transfer the mixture into your skillet. This step is to make the cornbread.
Place the skillet in the oven and bake until your mixture is golden brown. This should take about fifteen or twenty minutes, depending on the efficiency of your oven.
In a sauté pan, add some oil and cook your onions and garlic until soft. This makes your tamale pie more tasty, with an inviting aroma. Add your taco seasoning and salt. Give it a good stir.
To this mix, add your shredded chicken pieces and a little portion of enchilada sauce. Once again, stir all these ingredients together until they are well combined.
- Prep Time: 10-15 mins
- Cook Time: 15 -20 mins
- Category: TSJ recipes
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 8 adults
- Calories: 1895.5kcal
- Sugar: 36.3g
- Sodium: 4229.6g
- Fat: 147.8g
- Saturated Fat: 67.6g
- Unsaturated Fat: 55.2g
- Trans Fat: 12.7g
- Carbohydrates: 157.7g
- Fiber: 16.6g
- Protein: 116.2g
- Cholesterol: 665.0g
