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Let me tell you about the time I made Tamales.
It was almost exactly a year ago.
Well, it was just after Christmas and if you were reading back then you may remember we had twenty-one people in ONE house. Food was going quick, but we always have some sort of Mexican dish on New Years Eve. Sure, we could have ordered out and made things super easy, but I had the brilliant idea to make a Mexican feast.
Only, it was not all that brilliant for me.
I am not sure what I was thinking trying to make homemade tamales for the very first time for twenty-one plus people (yeah, there where friends too). I am insane and normally I have fun cooking, but these tamales were just not fun.Â
I spent the entire day on New Years Eve cooking beef and shredding beef, trying to spread the masa evenly in the corn husk, wrapping tamales and then trying to figure out how to steam them with any kind of steamer.
And then I made Mexican rice, chorizo and guacamole.
Let’s just say it was a good thing that New Years Eve is such a long night. I needed it.
In all honesty the tamales turned out pretty good for my first time, but they were not pretty and I probably messed up multiple things within the recipe. Luckily that did not seem to stop anyone and they all got eaten.
I have to say though, the guacamole was the winner of the night, with the chorizo coming in close behind. Then the tamales.
And you know what?
I am pretty sure I want to try again this year. My cousins are coming out again for Christmas and I am just not sure we can do New Years without tamales.
So this meal was kind of getting me prepped.
Actually, not really.
These burrito bowls are so easy, but they taste like tamales. Well, they have tamale flavors. Authentic tamales are made with beef, but I only had chicken on hand and I wanted to keep things on the healthier side.
I have to say, polenta makes an awesome base to a burrito bowl.
Plus, it’s fun to switch up the rice, and polenta works really well with the saucy chicken. It is extra creamy and creamy is always, always good. Especially during cold winter days.
The best part is that this is so versatile. Use your favorite meat or whatever you have on hand. Just make sure to adjust the cooking times. And if you want to go vegetarian try swapping all beans for the chicken or using lentils. I think both would be SO good, but my family hates beans, so that was just not an option for me.
Oh, and I totally forgot to add the crushed tortilla chips to the top of this, but really you must do this. It is so good.
Easy Chicken Tamale Burrito Bowls
Servings: 6 servings
Calories Per Serving: 950 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chicken
- 1 1/2 pounds chicken breast or thighs (I used a mix of both - you may also use pork beef or lentils for a vegetarian version)
- 2 cups red enchilada sauce
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 onion slided
- 1 red pepper sliced
- 1 orange pepper sliced
- 1 1/2 cups cooked black beans drained and rinsed if using canned
Cheesy Polenta
For topping
- 1 avocado mashed with a pinch of salt and pepper (or some [guacamole | https://www.halfbakedharvest.com/margarita-chicken-quesadilla-with-margarita-guacamole/]
- 4 ounces queso fresco cheese crumbled
- fresh cilantro chopped
- in crushed tortilla chips (forgot to add these the photos but you should do this!)
Instructions
- Heat a very large skillet over medium- high heat and add the olive oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the veggies) add the onions and red and orange peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.
- Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 3-4 minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10-15 minutes or until cooked through and shreds easily.
- Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- When the chicken is done cooking remove the chicken from the heat and shred the chicken with 2 forks right in the sauce. If your peppers have cooled off too much I would toss them with the chicken to get them warm again. Toss in the black beans until warmed through.
- To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro and crushed tortilla chips. Dig. In.
Can we just please dig in now? YES.
I am making this tonight. When do you add the black beans?
Thanks!
After you shred the chicken add the black beans and cook five minutes or until warmed through. Hope you love this!
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I so want to make this!!! I haven’t been able to find “dry polenta” mix at the grocery store. Can I use corn meal?
Hey Meredith! Cornmeal will work, but just know that the flavor will be slightly different. Still good though!
Thanks so much and I hope you love this!
Thanks so much for getting back to me….I made a quick grocery store run today, and so happy that they had the polenta mix back in stock…My hubby and I just finish eating this for dinner and it was so good…..the chicken had such a great flavor profile, and the polenta was so creamy…what a great balance! Can’t wait to have the leftovers this week…I’m so grateful I stumbled across your blog. I’m having such a success with your innovate recipes 🙂
I made these tonight and OMG. They were sooo good!!!! I sauted my veggies in my homemade fajita seasoning and it put the flavor over the top. Thanks so much for sharing this. It’s definitely going into our regular dinner rotation!! 🙂
Thanks so much, Amanda! So glad you loved this!
I’m confused by the crockpot version – do you cook the chicken separate? The instructions say to not add the chicken to the crockpot?
Opps! Sorry Sherry, this is a typo. Everything goes into the crockpot all at once. Let me know if you have any more questions.
Thanks and I hope you love this!
Yum! Love the cheesy polenta at the base!
Thanks Brenda!
I am loving the polenta base for these. That bowl up top is perfection! Where’s mine?
Thanks Shaina! I love polenta!
This is SO smart!!!
🙂 Thanks Bridget!
Thanks Bridget!!
Wow, Tieghan, I’m totally drooling over this idea. I’m pinning so I can make this over the weekend.
I’m curious if you shoot with a macro lens, because the detail in your photos is always so stunning…?
Mexican on New Years is a tradition I could get behind. Granted, I could eat Mexican every day and be a happy camper.
Such a great idea to use polenta as base for burrito bowls! 🙂
My husband loves tamales but I’ve always been way to intimidated to make them. I ran across this on Foodgawker and it looks so easy and SO yummy! Thanks! Going to try these very soon!
Oh these looks absolutely divine. I never make tamales because they seem complicated, this is perfect. Can’t wait to make it.
This looks delicious! I love the bright colours, and anything chicken and tamale is a yes in my book!
Now THAT is a big bowl of comfort!
Love this idea ~ so much easier than making a tamale! Fun for the holidays too.
Thanks Jeanette!