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My go-to Chicken Tamale Burrito Bowl has saved countless weeknights, bringing together classic tamale flavors in a simple bowl setup. When spicy shredded chicken sits on top of smooth, cheesy polenta, you get a soul-warming dinner that wins over everyone at my house - even the tough critics.
I came up with this dish during a tamale craving but couldn't spare hours for proper masa work and steaming. These days my kids beg for these bowls every week, especially my little guy who dumps extra chips on his for some nice crunch.
Ingredients
- Chicken thighs or breasts: Use whatever's in your fridge. The darker meat stays moister during cooking
- Red enchilada sauce: Delivers authentic taste without making sauce from the ground up
- Cumin, chili powder, paprika and seasonings: Builds layers that feel like slow-cooked Mexican cooking
- Polenta: Gives you a velvety foundation similar to masa but takes way less work
- Aged white cheddar cheese: Brings creaminess to the polenta. Older varieties pack more punch
- Onions and bell peppers: Add crisp texture, natural sweetness and nutrients to balance the spicy meat
- Black beans: Offer protein, fiber and Mexican authenticity. Try low-salt versions from cans
- Tortilla chips, avocado, queso fresco, cilantro: Fresh garnishes that transform this simple bowl into something special
Step-by-Step Instructions
- Cook the Vegetables:
- Get a big skillet nice and hot without letting it smoke. Pour in olive oil then toss in your sliced onions and peppers. Let them cook about 3-5 minutes, stirring now and then until they soften a bit but stay slightly firm. You want those edges barely charred for extra taste while keeping some bite. Set them aside under foil to stay warm.
- Sear the Chicken:
- Drop another spoonful of oil in that same pan. Add chicken pieces with space between them and let each side turn golden for 3-4 minutes. Don't fiddle with them too much – that beautiful crust creates amazing flavors throughout the dish.
- Mix up the Sauce:
- Dump enchilada sauce over your browned chicken and sprinkle in all those spices – the cumin, paprika, chili powder, salt, pepper, cayenne, garlic and onion powders. Let everything bubble up before turning down the heat. This wakes up all those spices and spreads their flavors into the sauce. Let it gently bubble for 10-15 minutes until chicken reaches 165°F inside.
- Cook the Polenta:
- Mix chicken broth and milk in a pot and bring it to a bubbling boil. Turn heat to medium and slowly drizzle in the polenta while whisking to avoid lumps. Keep stirring for 15-20 minutes as it gets thicker. You'll know it's done when it starts pulling away from the pot sides a little. Just before serving, mix in butter and cheddar until they melt completely.
- Pull the Chicken:
- When your chicken's done, grab two forks and shred it right in the sauce. This lets the meat soak up all those tasty juices. If your peppers cooled down, toss them back in with the black beans and warm everything through.
- Build Your Bowls:
- Start with a big scoop of cheesy polenta in each bowl. Top with your saucy chicken mix, beans and peppers. Finish with some mashed avocado, crumbled queso fresco, fresh cilantro and broken tortilla chips. The way everything stacks gives you perfect flavor in every bite.
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The cheesy polenta base might be what I love most about this dish. I tried it after getting bored with rice in our Mexican meals. Its creamy texture reminds me of tamale masa without all the fuss. My grandma thought this shortcut was terrible until she finally tasted it last Christmas - then she couldn't stop eating it!
Make-Ahead Tips
These bowls work great for weekly meal prep. You can make each part separately and keep them in sealed containers in your fridge up to 4 days. Store the chicken mix away from the polenta and warm them up separately before putting bowls together. Your polenta will get thick in the fridge - just add a splash of milk when warming it up and stir it well.
Ingredient Substitutions
This dish welcomes changes based on what's in your kitchen. Try beef, pork or even lentils instead of chicken, just watch cooking times. Green enchilada sauce works for a zippier twist. Going dairy-free? Use extra broth instead of milk for the polenta and skip cheese or grab a plant-based option. Rice or quinoa can stand in for polenta though you'll miss that tamale-like feeling.
Serving Suggestions
These bowls taste amazing on their own but try adding a simple green salad with lime dressing for a complete dinner. When friends come over, set out all ingredients separately so everyone can fix their perfect bowl. Warm corn tortillas let folks turn the fillings into quick tacos if they want. Drinks? Nothing beats a classic margarita or sweet horchata with these flavors.
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This dish gives you all the tamale goodness with half the work and twice the flavor.
Frequently Asked Questions
- → Is there a vegetarian version of this dish?
You bet! Swap the chicken for cooked lentils. Use around 1½ cups of lentils (green or brown work best), then let them soak up the flavor by cooking in the same enchilada sauce as the chicken recipe suggests.
- → What exactly is polenta? Can I replace it?
Polenta is ground cornmeal cooked into a soft, creamy texture. If you can’t find it, coarse cornmeal or even rice, quinoa, or riced cauliflower make great stand-ins.
- → Can I prep any parts of this bowl ahead?
Sure thing! The chicken part can be made a day or two before and warmed up. Polenta firms up after chilling, so make it fresh or add milk when reheating to improve its texture.
- → Is this spicy? Can I change the heat level?
It’s mildly spicy. To tone it down, skip the cayenne pepper and go for a mild enchilada sauce. Want more heat? Add diced jalapeños or kick up the cayenne amount.
- → What other toppings could I add?
Go wild with extras! Some ideas: sweet corn, salsas, pico de gallo, sour cream, or even hot sauce. A fresh squeeze of lime or some pickled onions would also shine.
- → Is this gluten-free?
Yes! Polenta is naturally gluten-free, but double-check enchilada sauce and other ingredients to ensure they’re free from gluten if needed.