Chicken Tamale Casserole Recipe

A baking dish with a slice of Chicken Tamale Casserole.

4.78 from 116 votes

Chicken Tamale Casserole Recipe

Experience the joy of home-cooked perfection with our Chicken Tamale Casserole, blending the classic tamale taste with an effortless, delicious twist!

Prep Time10

Cook Time50

Total Time1

Course: Main Dishes

Cuisine: Mexican

Servings: Servings

Calories: 1104kcal

Author: Andrea

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 how spicy you want it
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 degrees Fahrenheit (204 degrees Celsius). Lightly grease or spray a 9x13-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 cup cheese. Place a piece of foil over the top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.

Notes

*You can find masa harina at most well-stocked grocery stores, usually in the 'ethnic' food aisle.

STORE the Chicken Tamale Casserole in an airtight container in the fridge, where it will remain fresh for up to 3 days. You can also FREEZE it for up to 3 months, ensuring it's well-wrapped or in a freezer-safe container.

To REHEAT, thaw it in the refrigerator if frozen, then warm it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, which typically takes about 20 minutes. Avoid microwaving to preserve the texture of the tamale dough.

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