Chicken Tamale Casserole
Chicken tamale casserole gives you all the traditional flavors and textures of tamales without all the time and effort in the kitchen.
Ingredients
Ingredients
- 1 rotisserie chicken deboned and shredded
- 1 cup chicken broth or stock
- 19 ounce can chile verde enchilada sauce divided
- 1/4 cup fresh cilantro chopped (plus more for serving)
- 2 teaspoons garlic powder
- 4 cups shredded Monterey jack cheese divided
Tamale Dough Ingredients
- 3 cups masa harina
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 12 tablespoons cold butter cubed
- 3 cups frozen corn thawed, divided
- 1 roasted poblano pepper deseeded and diced
- salt and pepper to taste
- 2 1/4 cup chicken broth or stock
Instructions
- Preheat the oven to 400 degrees. Prepare a nine-by-13-inch deep baking dish by spraying it with cooking spray, and set it aside.
- Add the chicken, broth, half of the sauce, cilantro and garlic powder to a large skillet. Heat it over medium-low, stirring occasionally, while you prepare the tamale layers.
- Add the masa, sugar, baking powder, butter, two cups of corn, the poblano, salt and pepper to a food processor or blender. Process until everything is in coarse crumbs. Add the broth and process until the mixture is smooth and thick. Fold in the remaining corn.
- Spread half of the tamale mixture evenly across the bottom of your baking dish. Sprinkle about one and one-fourth cup of cheese over that. Add in all of the chicken mixture, spreading it out over the cheese layer. Add another one and one-fourth cup of cheese. Spread the rest of the tamale mixture on the top.
- Pour the rest of the enchilada sauce on the top, and then finish with the rest of the cheese.
- Cover the dish with aluminum foil, and bake for 30 minutes. Remove the foil and bake for another 10 minutes.
- Serve topped with more chopped cilantro. Store leftovers in an airtight container in the refrigerator.