Rating: 3.5 stars 3.6
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Easy and great alternative to all the work of hand-wrapping chicken tamales, with no masa! Leftover cooked turkey works great too!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch glass baking dish with cooking spray.

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  • Mix chicken, green enchilada sauce, 1/2 cup yogurt, salsa, and coriander together in a bowl.

  • Combine cornbread mix, remaining 1/2 cup yogurt, and water in a bowl. Spread half of the cornbread mixture in the bottom of the dish. Spoon chicken mixture evenly on top. Sprinkle pepperjack cheese and green olives over chicken mixture. Spread remaining cornbread mixture on top.

  • Bake in the preheated oven until top is golden brown, about 30 minutes.

Nutrition Facts

325 calories; protein 21.8g; carbohydrates 32.4g; fat 11.6g; cholesterol 56.3mg; sodium 646.3mg. Full Nutrition
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