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Homemade Easy Chicken Tamale Burrito Bowls photo

Easy Chicken Tamale Burrito Bowls

These Easy Chicken Tamale Burrito Bowls are a fiesta in a bowl! Enjoy tender chicken, zesty enchilada sauce, and creamy polenta topped with fresh ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 1/2 pounds chicken breast or thighs (or a mix of both; pork, beef, or lentils can be used for a vegetarian version)
  • 2 cups red enchilada sauce
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 onion sliced
  • 1 red pepper sliced
  • 1 orange pepper sliced
  • 1 1/2 cups cooked black beans (drained and rinsed if using canned)
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup polenta (I used Bob's Red Mill)
  • 4 ounces sharp white cheddar cheese shredded (plus more for topping if desired)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-4 tablespoons butter (your preference)
  • 1 avocado mashed with a pinch of salt and pepper (or some guacamole)
  • 4 ounces queso fresco cheese crumbled
  • Fresh cilantro chopped
  • Crushed tortilla chips (don’t forget these for that delightful crunch!)

Equipment

  • Large Skillet
  • Medium Saucepan
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting Board
  • Knife

Method
 

Cooking Instructions:
  1. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onion, red pepper, and orange pepper, cooking until they are tender, about 5-7 minutes. Next, add your chicken (breast or thighs) to the skillet, seasoning with chili powder, smoked paprika, cumin, kosher salt, pepper, cayenne, garlic powder, and onion powder. Sauté the chicken until it’s cooked through, about 10-12 minutes. If using thighs, make sure they reach an internal temperature of 165°F.
  2. Once the chicken is cooked, pour in the red enchilada sauce and the cooked black beans. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
  3. In a medium saucepan, combine 2 cups of chicken broth and 2 cups of milk. Bring it to a gentle boil, then slowly whisk in 1 cup of polenta. Reduce the heat to low and cook for about 20 minutes, stirring occasionally until thickened. Add in the shredded sharp white cheddar cheese, remaining butter, salt, and pepper, stirring until creamy.
  4. To serve, spoon a generous amount of the creamy polenta into each bowl, followed by a hearty scoop of the chicken and enchilada mixture. Top with mashed avocado, crumbled queso fresco, fresh cilantro, and a sprinkle of crushed tortilla chips for that perfect crunch.

Notes

  • Keep the polenta separate from the chicken mixture if preparing ahead of time to avoid sogginess.
  • Store in airtight containers in the refrigerator for up to 4 days.
  • Top with fresh ingredients like avocado and cilantro just before serving for the best flavor.