Description
This Chicken Tamale Casserole is not just a dish, it’s a warm embrace in the form of food. With each layer, you discover the robust flavors of chile verde, tender shredded chicken, and hearty masa dough, making each bite a delightful exploration of textures and tastes. The dish combines traditional tamale elements with the convenience of a casserole, perfect for family dinners or festive gatherings.
Ingredients
For the Chicken:
1 rotisserie chicken – pulled (about 4 cups)
1 cup low-sodium chicken broth
1 cup chile verde enchilada sauce
1/4 cup chopped cilantro
1/2 tsp garlic powder
For the Tamale Dough:
3 cup masa harina
2 tsp coarse kosher sea salt
3 Tbsp granulated sugar
1 1/2 tsp baking powder
1/8 tsp ground black pepper
12 Tbsp unsalted butter – cold and cut into 12 pieces
3 cup frozen corn – thawed, divided
2–4 Tbsp roasted poblanos – depending on spice preference
2 1/4 cup low-sodium chicken broth- more if needed
Other:
3 cup grated monterey jack cheese – divided
1 cup chile verde enchilada sauce
2 Tbsp cilantro for garnish
Instructions
Preheat the oven to 400°F (204°C). Grease a 9×13-inch baking dish.
In a skillet, combine chicken, broth, sauce, cilantro, and garlic powder. Cook over medium-low heat, stirring occasionally.
In a food processor, blend masa, salt, sugar, baking powder, pepper, butter, 2 cups of corn, and poblanos until coarse. Gradually add broth until the consistency is like thick peanut butter. Fold in remaining corn.
Press half the dough into the dish. Layer with ¾ cup cheese, chicken mixture, another ¾ cup cheese. Top with remaining dough.
Cover with enchilada sauce and remaining cheese. Bake covered for 30 minutes. Uncover; bake 10 more minutes. Garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 600