I love this recipe because you get all the flavor of traditional tamales with minimal effort. Leftover chicken helps speed things up but layering the filling in a skillet and topping it with the masa mixture keeps things really quick. No spreading, wrapping or tying required!
Swap option: Swap the corn for any frozen, canned or quick-cooking vegetables, like spinach, peas or kale.
For the filling:1.
Preheat oven to 400 F.2.
In a large skillet, heat oil over medium-high heat until shimmering. Add onions and cook, stirring frequently until lightly browned, 3 to 4 minutes.3.
Reduce heat to medium. Add garlic, cumin, chipotle, and adobo and cook, stirring frequently, until aromatic, about 1 minute.4.
Add black beans and all the bean liquid, chicken, corn and water, and bring to a simmer. Season with salt and pepper to taste. Remove from heat and sprinkle cheese on top.
For the topping:
In a medium bowl, whisk together masa, baking powder and salt. Add water and butter and stir until it forms a thick batter (if the batter seems too stiff, add more water as needed).
Pour batter over chicken mixture, cover with foil, and bake until the topping feels firm and set, about 30 minutes. Let rest for 10 minutes, then serve.