My favorite thing to order at a Mexican restaurant is tamales. However, making them at home is very time consuming so I came up with this fast and easy tamale bake with all of my favorite tamale fillings. Cooking them in the pressure cooker is similar to steaming traditional tamales so the texture of this dish turns out more like the real thing. This recipe calls for cooked shredded chicken and fajita seasoning mix, however, if you happened to have made a batch of our Fajita Seasoned Shredded Chicken this would be the perfect recipe to use it in.
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This recipe has a few steps but it all comes together quickly to make a yummy Mexican dish the whole family will love. First mix the shredded cooked chicken with the water, lime juice, and Fajita seasoning. In another bowl stir together the corn muffin mix, egg, milk and cream style corn. Pour half of the corn muffin mixture into a greased 8″ springform pan. Top with 1 cup of the shredded cheese followed by the shredded chicken and then the diced green chiles.
Pour the rest of the corn muffin mixture on top of the green chiles. In a small bowl combine the sour cream and green chile enchilada sauce then dollop several large spoonfuls onto the corn muffin mix. Place the trivet into the electric pressure cooker and pour in 1 cup of water. Set the springform pan on the trivet, cover with the lid and cook for 25 minutes. Do a manual/quick pressure release and take the lid off, being careful not to drip water onto the tamale bake. Sprinkle with 1/2 cup of shredded cheese, replace the lid and warm for 5 minutes or until the cheese melts.
Ingredients
- 12 ounces cooked shredded chicken (you could also use our Fajita Seasoned Shredded Chicken recipe which replaces the cooked shredded chicken, Fajita seasoning, water and lime juice)
- 1 packet Fajita seasoning, approx 1 oz
- 2 Tbsp water
- 2 Tbsp lime juice
- 1 (8.5 oz) corn muffin mix
- 1 egg
- 1/3 cup milk
- 1 (14.75 oz) can of cream style corn
- 1 1/2 cup shredded cheese (mild cheddar, sharp cheddar or colby jack)
- 1 (7 oz) can of diced green chiles, drained
- 1/2 cup sour cream
- 1/4 cup green chili enchilada sauce
Instructions
- In a bowl mix the cooked shredded chicken with the packet of Fajita seasoning, water and lime juice.
- In another bowl, add the corn muffin mix, egg, milk and can of cream style corn. Stir until all ingredients are combined.
- Pour half of the corn muffin mixture into a greased 8" springform pan. Sprinkle 1 cup shredded cheese, then the shredded chicken and top with the green chiles.
- Pour the rest of the corn muffin mixture on over the green chiles and spread from side to side.
- In a small bowl, stir together the sour cream and green chile enchilada sauce.
- Dollop large spoonfuls of the sour cream mixture over the top of the corn muffin mixture. (see picture above)
- Place the trivet in the electric pressure cooker and pour in 1 cup of water.
- Place the springform pan on the trivet and cover with the lid.
- Set cook time for 25 minutes. (I use the default cook setting which cooks at 70kPa.)
- Please note it will takes approximately 10 minutes to pressurize. Then when the cooking time is up, use the quick/manual pressure release.
- Take the lid off and sprinkle with 1/2 cup of shredded cheese then replace the lid and warm for 5 minutes or until the cheese is melted.
- Garnish with tomatoes, green onions, cilantro and/or lettuce.
- Can serve with the left-over warmed up green chile enchilada sauce.
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I love pressure cooker recipes and this looks so good. Thank you for sharing at Nifty Thrifty Sunday Link Party.
This looks amazing!!! I may have to buy a pressure cooker now!
Thanks Ashley! My pressure cooker has been a game changer! I was a little skeptical when I received my first one as a gift but now I can’t imagine my life without it 🙂