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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.
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I made this for dinner tonight…..YUM! Waaaayyyy easier than making tamales! My husband said, “Damn this is good”, lol! He never uses that word! Very tasty and easy! Thanks for the recipe! I had to create a board just for all your delicious looking Cinco de Mayo recipes!! Love it!!!!
Hello Tieghan,
Made this for dinner and really, it was so good! I’v never used polenta before so bought pre made at Trader Joe’s thinking it was the only option. Next time I’ll look for the polenta meal to prepare like you have it because I know it would be so much better. I love the vegetables cooked like they are, the chicken cooked in all that flavor, the fresh toppings. Just a great meal my kids loved too (held back on the heat though). I need to try this again when I can find the queso fresco cheese and avocados that haven’t over ripened (uug. was so bummed). The dish was great even though I missed out on a few things. Thanks so much!
Oh yeah, you have to make the polenta from scratch. It’s creamy and delicious!!
So happy you loved this, thanks!
I meant to say that the avocados HAD over ripened. 🙂
Again, I love the recipes I’ve tried of yours. Can’t wait to try more!
This looks amazing! I can’t wait to try it. Question: where did you get the teal bowl, or did you make the bowl yourself? It’s so gorgeous!
Thanks so much! My brother actually made that bowl in art class. LOL!
Hahaa…. that’s great! love it! maybe he should sell them 😉
This is the best recipe ever! My family loved it. Thanks for sharing your recipe.
Thank you! I am so excited your family loves this!
I LOVE tamales, have made them in the past with a large group, so I do know how time consuming they are to make. This recipe is awesome! First time they were delicious! I actually made them a second time for a party and called them “deconstructed” tamales– instead of a taco bar. I put everything in separate bowls on the table, had two meats– chicken and pork, and everyone made their own bowls– they were a huge success! Thanks
So excited you are loving this recipe!! Thank you so much!
This dish was delicious! I would never think to eat polenta this way. We have a lot of leftovers too. I would decrease the cayenne next time since I am a wimp when it comes to spicy foods. Also, I noticed that you left the measurement out for the olive oil. Might be disconcerting for a beginner. Thanks for the great recipe!
So happy you loved this! TAHNK YOU! 🙂
Also, thank for the heads up about the olive oil. I will fix that.
Just finished cleaning up the dishes from this wonderful meal. It will be a staple in our home. I did the crock pot version and forgot to put in the chicken stock. It was fine, but maybe because I make my own enchilada sauce. I used beef instead of chicken.
So excited you loved this. THANK YOU!
PS go you for making your own enchilada sauce! It is so much better than store bought! 🙂
I am beyond obsessed with your blog little ladie. I have made it a new weekly tradition to try a new one of your recipes a week. I have to say they all become everyone’s “favorite new meal”….well until I cook the next one. Thank you for helping me become a somewhat decent cook 😉 However, I have to say this one is absolutely beyond. The most amazing little mixture ever!
Aww! This is awesome! Thank you so much and I am so happy you all are enjoying my recipes. Thanks for reading and making them!!
Okay, I just made this and it is out of this world delish! I also used Trader Joe’s pre-cooked polenta and red enchilada sauce. I skipped the black beans but other than that, it was a perfect lunch for me. By the way, my weekly menu for this week includes several of your recipes 🙂 I always link your site in my blog posts – every one of your meals have been so delicious! Thanks for sharing!
Ya! So happy you loved this and are trying more recipes. Thank you!
I made this last night but with a few changes. I used Trader Joe’s pre-cooked polenta, so I cut out several ingredients and steps. Although cooked through, my chicken didn’t easily shred with two forks, so I ended up burning my fingers trying to get it apart with a combination of a knife and fork as well as pulling the meat apart with my hands. Next time, I’ll pre-dice the chicken when cooking. I’ll also dice (instead of slice) the peppers and onions to make them easier to eat/bite-size. That said, it was a hit! My husband and I love it.
Sorry about the chicken not shredding for you, but happy you still loved this!
Thanks so much! 🙂
LOVED this! We have already had two dinners from this recipe and have enough for one more meal. Thanks so much for a great recipe!
Yes!! Thanks So much! I am thrilled you guys are loving this recipe!
Made this tonight with the following changes:
* Polenta is surprisingly expensive. Used cornmeal – it was fantastic but didn’t take nearly that long to cook. Seriously, whisked it in and it was thick and soft within five minutes.
* Didn’t have two cups of enchilada sauce, so I used what I had and filled in with tomato sauce. I think the spice blend is rich enough I wouldn’t need to use premade enchilada sauce at all…
* Added a can of chopped green chilis
* Didn’t have tortilla chips and really didn’t miss them.
It was really fantastic, and my husband loved it despite being cranky with a cold. We ate most of the polenta, but had a lot of chicken and veggies left: I’m looking forward to wrapping it in tortillas for lunches!
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I made this tonight (minus the beans) and it was delicious!
Thanks Carrie! So happy you loved this! 🙂