Description
Mexican chicken tamale casserole blends rich, comforting flavors in one hearty dish. Layers of spicy chicken, creamy sauce, and tender cornbread create a delicious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients (Protein and Base):
- 1 rotisserie chicken, pulled (about 4 cups)
- 3 cups masa harina
- 3 cups frozen corn, thawed, divided
Seasonings and Flavor Enhancers:
- 2 teaspoons coarse kosher sea salt
- ½ teaspoon garlic powder
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground black pepper
- ¼ cup chopped cilantro
- 2–4 tablespoons roasted poblanos
- 12 tablespoons unsalted butter, cold and cut into pieces
Liquid and Sauce Ingredients:
- 1 cup low-sodium chicken broth
- 2 ¼ cups low-sodium chicken broth, more if needed
- 1 cup chile verde enchilada sauce
- 3 cups grated Monterey Jack cheese, divided
- 2 tablespoons cilantro for garnish
- 1 ½ teaspoons baking powder
Instructions
- Prepare the oven by heating to 400°F and lightly coating a 9×13-inch baking dish with cooking spray to prevent sticking.
- Transform the chicken into a savory filling by simmering it with chicken broth, enchilada sauce, minced cilantro, and garlic powder over medium-low heat until thoroughly warmed and harmoniously blended.
- Create the tamale dough by combining masa harina, seasonings, and cold butter in a food processor, then pulse in roasted poblanos and corn until the mixture resembles coarse crumbs.
- Gradually incorporate chicken broth into the dough, mixing until it reaches a thick, spreadable consistency similar to peanut butter.
- Construct the casserole’s foundation by spreading half the tamale dough evenly across the prepared baking dish.
- Distribute a generous layer of Monterey Jack cheese over the initial dough layer, followed by the prepared chicken mixture.
- Add another blanket of cheese, then carefully spread the remaining tamale dough on top to create a complete seal.
- Drizzle the remaining enchilada sauce over the final dough layer, ensuring complete coverage.
- Sprinkle the last portion of cheese across the surface for a golden, melted finish.
- Shield the casserole with aluminum foil and bake for 30 minutes, then uncover and continue baking for an additional 10 minutes until the top turns slightly crisp and bubbly.
- Allow the casserole to rest for a few minutes after removing from the oven, then garnish with fresh cilantro before serving.
Notes
- Embrace the ultimate comfort food that transforms traditional tamale ingredients into a hassle-free casserole.
- Adaptable recipe welcomes creative tweaks like adding jalapeños or swapping chicken for shredded beef.
- Freezer-friendly dish keeps well for up to 3 months when wrapped tightly in plastic and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 50 mg