Name: Chicken Tamale Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 1 rotisserie chicken, pulled (about 4 cups); 1 cup low-sodium chicken broth; 1 cup chile verde enchilada sauce; ¼ cup chopped cilantro; ½ tsp garlic powder; 3 cups masa harina*; 2 tsp coarse kosher sea salt; 3 tbsp granulated sugar; 1 ½ tsp baking powder; 1/8 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, depending on how spicy you want it; 2 ¼ cups low-sodium chicken broth (more if needed); 3 cups grated Monterey Jack cheese, divided; 1 cup chile verde enchilada sauce; 2 tbsp cilantro, for garnish

Description

Chicken Tamale Casserole is a delicious and hearty dish that’s perfect for a flavorful dinner. This savory casserole combines the rich taste of chicken with a cheesy and creamy filling, creating a delightful and irresistible dish.

Ingredients

Scale

For the Chicken:

1 rotisserie chicken, pulled (about 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
1/8 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, depending on how spicy you want it
2 ¼ cups low-sodium chicken broth (more if needed)
Other:

3 cups grated Monterey Jack cheese, divided
1 cup chile verde enchilada sauce
2 tbsp cilantro, for garnish
Directions:

Instructions

Preheat the oven to 400°F (204°C). Lightly grease or spray a 9×13-inch baking dish with cooking spray, and set it aside.
In a large skillet set over medium-low heat, add the chicken, broth, sauce, cilantro, and garlic powder. Heat while preparing the remaining ingredients, stirring occasionally.
In the bowl of a food processor, combine the masa, salt, sugar, baking powder, pepper, butter, 2 cups of corn, and poblanos. Process or pulse until a coarse meal forms. Add chicken broth and process or pulse until the mixture reaches a thick peanut butter consistency. More broth (or water) may be required. Fold in the remaining 1 cup of corn.
Press half of the mixture into the bottom of the prepared pan. Sprinkle with ¾ cup of cheese, then add the chicken filling. Sprinkle with another ¾ cup of cheese. Press the remaining tamale dough over the top.
Cover with 1 cup of chile verde sauce and the remaining 1 ½ cups of cheese. Place a piece of foil over the top and place it in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.
Serve and enjoy!

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Calories: 450