Oh hi, everyone looking for quick, easy, delicious, weeknight chicken recipes — a.k.a., everyone in the world, minus vegetarians and richie riches with personal chefs! Welcome to windykitchen, where all your dreams come true.
Overselling it? Maybe. But this recipe fits the bill. It’s got a sweet-spicy cornbread-esque base, topped with enchilada sauce, shredded chicken, and cheeeese. Seriously good stuff. And it’s easy-peasy, lemon-squeezy! Just scroll down for the proof.
ALSO…speaking of shredded chicken…can we talk for a second about how you can shred chicken in your Kitchenaid stand mixer? Regular readers will know that I recently got a stand mixer of my very own (thanks darling!), and one of my first orders of business was testing out that crazy rumor I heard on one of my favorite food blogs that the stand mixer produces excellent shredded chicken.
Well, it’s true. You just boil your chicken until it’s cooked through (I used chicken tenders, so it only took about 10 minutes), let it cool very slightly, then dump it in the stand mixer and use the paddle attachment to shred ‘er up! The shredding does make a dreadful sound, but you’ve got perfectly shredded chicken in under a minute. Nifty!
You know you want to try it…
CHICKEN TAMALE BAKE (slightly adapted from Emily Bites)
1 and 1/2 cups shredded Mexican cheese blend, divided (I used a combo of shredded cheddar and pepperjack)
1/3 cup skim milk
1 large egg, lightly beaten
1 tsp cumin
1/4 tsp cayenne pepper
1 15-oz can of cream-style corn
1 8.5-oz box corn muffin mix
1 4-oz can diced green chiles, drained
1 10-oz can enchilada sauce
2 large chicken breast, cooked and shredded
1. Preheat oven to 400 . Coat 9×13 baking dish with nonstick spray and set aside.
2. In large bowl, mix together 1/2 cup shredded cheese, milk, egg, cumin, cayenne pepper, corn, muffin mix, and green chiles in a bowl until combined (I added a smidge of chili powder and red pepper flakes for an extra kick). Pour mixture into prepared baking dish and bake 15-20 minutes until the layer is set (an inserted toothpick should come out clean).
3. Using a fork, liberally poke holes all over surface of the corn cake layer. Pour half the enchilada sauce over top, then sprinkle evenly with shredded chicken. Top with remaining enchilada sauce and remaining 1 cup cheese. Return dish to oven and bake for another 12-15 minutes. Let stand 10 minutes before serving.
This was a really fun dinner that made great leftovers the next day. You could dress this up by adding some veggies in with the chicken, making your own enchilada sauce, topping with sour cream/green onions…whatever you like!