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!
Nutrition Facts
Ingredients
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.
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Continue Reading at Lifemadesimplebakes →Chef's Notes
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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Reviews from the Original Source
Great recipe. I roasted my own bird and made bone broth. I used siete enchilada green sauce (I have a cilantro allergy) and this sauce was perfect. I roasted three poblano and Jalepenos and used them in the masa harina. I used coconut sugar, and was hesitant it would make it taste coconutty but it was all delicious. I topped with Monterey Jack and roasted jalepenos. I served it with homemade pickled red onion and jalepenos. I baked an extra ten minutes uncovered and let it sit. Probably could have been baked even longer, Thanks for helping me use up a bag of masa! I will definitely make this again.
Excellent recipe. I’ve made it several times, it never disappoints. I like to add some black beans to it.
I tried this recipe and my family LOVED it! It goes fast every time. Never any leftovers!
The dish is above average by far and full of flavor. Used hot peppers and corn from our garden, I did not add cheese on the top, wasn’t necessary. I did, however bake it longer(oven temps vary of course)
So so good, crowd worthy for certain
This dish is absolutely amazing. I didn’t have the corn but it was still sooo good. I used Serano peppers instead of poblano. The verde sauce I used was La palapa sauce and I also used a chicken fajita seasoning for the chicken. I will try to mix it in the kitchen aid next time so I can divide the dough better. I wonder how it would be if I used half butter half lard? Anyone? Anyhoo…. other than that this is 100/10!!!! Thank you.
Love the use of the masa harina. Very authentic taste. Can this be made a couple days ahead of time? Or any portion of the recipe made ahead of time? I'm super busy during the week, so it would be great to come home and just pop this casserole in the oven.
What is the nutritional information based on? A single serving?
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