Chicken Tamale Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
For the Chicken Filling:
  • 1 chicken breast (I use rotisserie chicken, but you can also cook it and shred it yourself)
  • ¼ cup enchilada sauce (could be green or red, hot or mild)
  • 24 slices pickled jalapenos
  • Cheddar cheese cut into 24 squares or shredded to top tamale bites
For the Chili Filling:
  • 1 can of your favorite chili with beans (I used Dennison's)
  • 2 tablespoons of the enchilada sauce
For the Tamale Masa Shells:
  • 1½ cups masa harina (corn flour)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup chicken broth
  • ½ cup enchilada sauce (same sauce you used for the chicken)
  • 2 tablespoons vegetable shortening or lard, melted
  • Non-stick cooking spray
Instructions
  1. Preheat oven to 350 degrees F.
Chicken Filling:
  1. Shred the chicken and mix together with the enchilada sauce.
Chili FIlling:
  1. Add can of chili and the enchilada sauce to your blender. Blend until smooth. Add small amounts of enchilada sauce if the blender stalls and needs more liquid.
Masa Shells:
  1. Add masa harina, salt and baking powder to a medium bowl. Stir to combine.
  2. Add the chicken broth and enchilada sauce and stir until you get a crumbly consistency.
  3. Melt the shortening or lard in the microwave and add to the masa, mixing by hand to thoroughly incorporate into a smooth dough. (If it feels too dry, add additional broth a tablespoon at a time and mix until you have a dough that holds together)
  4. Spray mini muffin tins with nonstick cooking spray. Using a cookie dough scoop or tablespoon, pack masa dough into the scoop and drop into each muffin tin cavity rounded side down. Using a melon baller, dipped in water to minimize sticking, with the rounded surface form wells in the masa dough large enough to fill with chili and chicken.
  5. Drop approximately a teaspoon of chili into the bottom of each well, followed by shredded chicken and a slice of pickled jalapeno.
  6. Bake for 20 minutes, remove from oven and add cheese slices before returning to oven for an extra 5 minutes to melt the cheese.
  7. Remove from oven and allow to cool for 5-10 minutes. Use a knife to easily loosen them from the pan and remove to a serving plate. Garnish with diced avocado, guacamole or your favorite Mexican condiment. Enjoy!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2016/02/04/chicken-tamale-bites/