The Scoop
This Chicken Tamale Dump simplifies tamale-making with a heartfelt twist, perfect for family gatherings.
When I was an exchange student in Mexico City, my host family introduced me to the art of tamales during their bustling Sunday breakfast tradition. The kitchen would fill with the scent of corn and cumin, and the laughter of my host siblings still echoes as I recall trying my hand at stuffing tamales under their watchful eyes. Fast forward to my first holiday season back home, I found myself craving that warmth and community. Spotting a can of cream-style corn and some enchilada sauce in my pantry, I came up with a simplified version that would remind me of those cherished mornings while being easy enough to prep for a surprise family breakfast.
I love to keep things simple by using canned green chiles, draining them well to prevent sogginess. Remembering how my host mom insisted on piercing the tamales before adding sauce, I make sure to pierce the bake with a fork to allow the enchilada sauce to lovingly seep through. A generous splash of cumin ties it back to those Sunday mornings. This dish made its debut at my family's first get-together post-Mexico, and let's say, it has graced our holiday tables ever since.
For a final twist, I mix four cheeses into the dish, part of which gets added just before the last bake. Waiting for that cheese to melt into a gooey layer of deliciousness is almost as satisfying as seeing my family's eyes light up at the sight of this fusion feast. Let it rest a few minutes to keep slices neat and inviting. Believe me, each bite carries a story of international exchange and enduring family bonds, served with a dollop of sour cream and a sprinkle of scallions.
Ingredients
- 1 cup 4-cheese Mexican cheese blend, shredded, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14.75-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix
- 1 (4-ounce) can chopped green chiles, drained
- 1 (10-ounce) can red enchilada sauce
- 2 cups chicken breast, cooked and shredded
- 1/2 cup fat-free sour cream, for serving
- scallions, to taste, chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- Combine 1/4 cup of the cheese, the milk, the egg substitute, the cumin, the red pepper, the corn, the corn muffin mix, and the chiles in a large bowl and stir until just moist.
- Bake the corn mixture until set, about 15 minutes.
- Pierce the entire surface of the bake liberally with a fork.
- Pour the enchilada sauce over the top of the bake.
- Top the bake with the chicken and the remaining cheese.
- Bake the chicken mixture until the cheese melts, about 15 minutes.
- Let the bake stand for 5 minutes.
- Serve the bake topped with the sour cream and the scallions.
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