Easy Chicken Tamale Burrito Bowl recipe from Half Baked Harvest



  • 1 1/2 pounds chicken breast or thighs (I used a mix of both – you may also use pork, beef or lentils 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, slided
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 1 1/2 cups cooked black beans (drained and rinsed if using canned)

Cheesy Polenta

  • 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)

For topping

  • 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 (forgot to add these in the photos, but you should do this!)


For directions on how to make easy chicken tamale burrito bowls, visit Half Baked Harvest!

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