Tamale-Style Chicken Burrito Bowls

This hearty Chicken Tamale Burrito Bowl has become my weeknight dinner superhero, combining the flavors of traditional tamales with the convenience of a bowl format. The combination of spicy shredded chicken over creamy, cheesy polenta creates a comforting meal that satisfies even the pickiest eaters at my table.

I first created this recipe when craving tamales but lacking the time for all that masa preparation and steaming. Now my family requests these bowls weekly, especially my son who loads his with extra tortilla chips for that satisfying crunch.

Ingredients

• Chicken breasts or thighs: Giving you flexibility to use what you have or prefer. Dark meat stays juicier when cooking
• Red enchilada sauce: Providing authentic flavor without having to make your own sauce from scratch
• Chili powder, paprika, cumin and other spices: Creating depth that mimics slow cooked authentic Mexican flavors
• Polenta: Creates a creamy base similar to traditional masa but requires much less effort
• Sharp white cheddar cheese: Adds richness to the polenta. Look for aged varieties for more flavor
• Bell peppers and onions: Add sweetness, texture and nutrition that balances the spicy chicken
• Black beans: Provide protein, fiber and authentic Mexican flair. Choose low-sodium if using canned
• Avocado, queso fresco, cilantro and tortilla chips: Fresh vibrant toppings that take this bowl to the next level

Step-by-Step Instructions

Sauté the Vegetables:

Heat a large skillet until properly hot but not smoking. Add olive oil then add sliced onions and bell peppers. Cook for exactly 3-5 minutes stirring occasionally until they just begin to soften but still maintain some crispness. The key is to get slight charring on the edges for maximum flavor while keeping some texture. Remove and cover with foil to maintain warmth.

Brown the Chicken:

Add another tablespoon of oil to the same skillet. Place chicken pieces without overcrowding and brown each side for 3-4 minutes until golden. Proper browning creates flavor compounds that enhance the entire dish so resist the urge to stir constantly. You want a nice crust to form.

Create the Sauce:

Pour enchilada sauce over the browned chicken then add all spices chili powder, paprika, cumin, salt, pepper, cayenne, garlic powder and onion powder. Allow it to come to a full boil before reducing to a simmer. This blooms the spices and integrates their flavors throughout the sauce. Simmer gently for 10-15 minutes until chicken reaches 165°F internal temperature.

Prepare the Polenta:

In a medium saucepan combine chicken broth and milk and bring to a complete boil. Lower heat to medium and very slowly whisk in the polenta in a thin stream to prevent lumps. Stir frequently for 15-20 minutes as the mixture thickens. The polenta should pull away slightly from the sides of the pan when ready. Just before serving stir in cheddar cheese and butter until completely melted and incorporated.

Shred the Chicken:

Once chicken is fully cooked use two forks to pull and shred the meat directly in the sauce. This allows the chicken to absorb maximum flavor from the sauce. If your peppers have cooled add them back to the chicken mixture now along with black beans and stir until everything is warmed through.

Assemble Your Bowls:

Start with a generous base of cheesy polenta in each bowl. Top with the saucy chicken mixture, peppers and beans. Finish with a dollop of mashed avocado, sprinkle of crumbled queso fresco, fresh cilantro and crushed tortilla chips. The layering creates the perfect bite with every spoonful.

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My absolute favorite part of this recipe is the cheesy polenta base. I discovered this trick after getting tired of rice in our Mexican-inspired meals. The creamy texture reminds me of the masa in tamales but requires far less effort. My grandmother would be scandalized by this shortcut but even she admitted it was delicious when I finally convinced her to try it last Christmas.

Make-Ahead Tips

These bowls are perfect for meal prepping. You can prepare all components separately and store in airtight containers in the refrigerator for up to 4 days. Keep the polenta separate from the chicken mixture and reheat them individually before assembling. The polenta will thicken when refrigerated simply add a splash of milk when reheating and stir vigorously.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Pork, beef or even lentils can replace chicken with slight cooking time adjustments. Green enchilada sauce offers a tangier alternative to red. For a dairy-free version substitute the milk with additional broth in the polenta and skip the cheese or use a non-dairy alternative. Quinoa or rice can stand in for polenta if needed though you will lose some of the tamale-like texture.

Serving Suggestions

While delicious on its own consider serving these bowls alongside a simple green salad with lime vinaigrette for a complete meal. For entertaining set up a burrito bowl bar with all components separate allowing guests to build their own perfect bowl. A side of warm corn tortillas lets people create impromptu tacos with the filling. For beverages a classic margarita or horchata complements these flavors beautifully.

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This recipe reinvents tamales in an accessible way that saves time without sacrificing flavor.

Frequently Asked Questions

→ Can I make this dish vegetarian?

Yes! As noted in the ingredients, you can substitute the chicken with lentils for a vegetarian version. Simply cook about 1½ cups of green or brown lentils until tender, then simmer them in the enchilada sauce with all the same spices.

→ What is polenta and can I substitute it?

Polenta is a cornmeal porridge that becomes creamy when cooked. If you can't find polenta, you can substitute with coarse ground cornmeal. For a different base, you could also use rice, quinoa, or cauliflower rice.

→ Can I make components of this dish ahead of time?

Absolutely! The chicken mixture can be made 1-2 days ahead and reheated. The polenta tends to firm up when refrigerated, so it's best made fresh, though you can prepare it ahead and add extra milk when reheating to restore its creamy consistency.

→ How spicy is this dish?

With chili powder, smoked paprika, and cayenne, it has a moderate kick. To make it milder, reduce or omit the cayenne pepper and use a mild enchilada sauce. For extra heat, increase the cayenne or add diced jalapeños.

→ What else can I top these bowls with?

These bowls are customizable! Try adding corn, pickled red onions, pico de gallo, sour cream, different cheeses, hot sauce, or lime wedges. A scoop of your favorite salsa would also work well.

→ Is this dish gluten-free?

The core recipe is naturally gluten-free as polenta is made from corn. However, always check your enchilada sauce and other packaged ingredients for hidden gluten if preparing for someone with celiac disease or gluten sensitivity.