Chicken Tamale Casserole Recipe

A fusion of bold flavors and wholesome ingredients, this Chicken Tamale Casserole brings together the comfort of tamales and the ease of a casserole. With tender rotisserie chicken, rich masa harina dough, and a hint of spice from poblanos, this dish promises a delightful dining experience.

Ingredients

For the Chicken Filling:

• 1 rotisserie chicken, shredded (approximately 4 cups)
• 1 cup low-sodium chicken broth
• 1 cup chile verde enchilada sauce
• ¼ cup chopped cilantro
• ½ tsp garlic powder

For the Tamale Dough:

• 3 cups masa harina*
• 2 tsp coarse kosher sea salt
• 3 tbsp granulated sugar
• 1 ½ tsp baking powder
• ⅛ tsp ground black pepper
• 12 tbsp unsalted butter, cold and cut into 12 pieces
• 3 cups frozen corn, thawed (divided)
• 2-4 tbsp roasted poblanos (adjust to taste for spice level)
• 2 ¼ cups low-sodium chicken broth (add more if needed)

Additional Toppings and Garnish:

• 3 cups grated Monterey Jack cheese (divided)
• 1 cup chile verde enchilada sauce
• 2 tbsp chopped cilantro (for garnish)

Directions

1. Preparation:
   • Preheat the oven to 400°F (204°C). Grease or spray a 9×13-inch baking dish and set aside.
2. Chicken Filling:
   • In a large skillet over medium-low heat, combine the shredded rotisserie chicken, low-sodium chicken broth, chile verde enchilada sauce, chopped cilantro, and garlic powder. Stir occasionally while preparing the tamale dough.
3. Tamale Dough:
   • In a food processor, add masa harina, salt, sugar, baking powder, ground black pepper, cold butter pieces, 2 cups of corn, and roasted poblanos. Pulse until a coarse meal forms.
   • Gradually add the low-sodium chicken broth and continue to process until the mixture achieves a thick peanut butter-like consistency. Add more broth or water if needed. Fold in the remaining 1 cup of corn.
4. Assembling the Casserole:
   • Press half of the tamale dough mixture into the bottom of the prepared baking dish.
   • Sprinkle ¾ cup of grated Monterey Jack cheese over the dough, then layer the chicken filling on top.
   • Add another ¾ cup of cheese over the chicken filling. Press the remaining tamale dough evenly over the top.
5. Baking:
   • Pour 1 cup of chile verde enchilada sauce over the assembled casserole and sprinkle with the remaining 1 ½ cups of cheese.
   • Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
6. Garnish and Serve:
   • Remove from the oven and garnish with chopped cilantro if desired. Serve and enjoy this deliciously comforting casserole!

Total Time: 60 minutes (Prep Time: 20 minutes, Cooking Time: 40 minutes) Yields: 8 servings Calories per Serving: 450 kcal

This hearty casserole is sure to satisfy with its delightful layers of masa and chicken filling, all blanketed in savory cheese and chile verde sauce. Share this dish with friends and family, and enjoy the warmth and flavor it brings to your table!