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This filling Chicken Tamale Casserole brings together genuine tamale tastes in an easy-to-make baked dish. You'll get all the wonderful flavors of wrapped tamales without spending hours in the kitchen, making it great for busy evenings or family meals on weekends.
I came up with this dish after a full weekend making old-school tamales with my neighbor from Mexico. Though I loved learning the process, I wanted to enjoy those amazing flavors on regular weeknights when my family needed something quicker.
Essential Ingredients
- Rotisserie chicken: Offers juicy meat and cuts down cooking time dramatically
- Masa harina: Gives that true corn foundation that makes tamales special
- Chile verde enchilada sauce: Brings zesty freshness and authentic Mexican character
- Frozen corn kernels: Create bursts of sweetness throughout the dish
- Roasted poblanos: Add mild warmth that you can turn up or down as you like
- Monterey jack cheese: Makes everything deliciously gooey and smooth
Simple Directions
- Mix The Chicken:
- Pull apart your rotisserie chicken into smaller chunks and drop them in a big bowl. Pour in chicken broth, enchilada sauce, fresh cilantro, and garlic powder. Mix everything well until all chicken pieces are coated. Let it sit while you work on the dough so the flavors can blend nicely.
- Make Your Dough:
- In a separate large bowl, mix masa harina, salt, sugar, baking powder, and black pepper. Stir them together so everything's evenly mixed. Add cold butter pieces and use your fingers to blend them in until you've got something that looks like rough breadcrumbs. This method creates little butter spots that'll make your tamale layer fluffy.
- Add Wet Ingredients:
- Take 2 cups of thawed corn and your roasted poblanos and give them a few pulses in a food processor. Don't blend them smooth – keep some texture. Add this chunky mix to your masa bowl along with the rest of the whole corn and chicken broth. Stir until it's all mixed up. You want something like thick pancake batter. If it seems dry, add a bit more broth, one spoon at a time.
- Build Your Casserole:
- Heat your oven to 375°F and grease a 9x13 inch baking pan. Spread half your tamale mixture across the bottom. Layer all your chicken mix on top, spreading it out evenly. Sprinkle 2 cups of monterey jack over that. Then carefully spread the rest of your tamale dough on top. This can be tricky since it's sticky stuff. Try using a spatula dipped in water to make spreading easier.
- Cook It Through:
- Cover with foil and bake for 30 minutes. Take the foil off, pour the last cup of enchilada sauce over everything, and add the remaining cup of cheese. Put it back in the oven without the foil for another 20 minutes until the middle feels set and the top looks golden. Let it cool for 10 minutes before cutting so it can firm up properly.
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Roasted poblanos are what really makes this dish special. My grandma showed me years ago that freshly roasted poblanos bring something to the table that canned green chiles just can't match. Every time I cook this casserole, the smell reminds me of her small kitchen where I first fell in love with Mexican cooking.
Prep It Early
This dish actually tastes better after the flavors have had time to mix together. You can put it all together up to a day before you plan to bake it and keep it in the fridge. Just add about 10 extra minutes to the covered baking time if you're cooking it cold. The tamale dough will soak up more moisture overnight, which gives you an even softer final product that slices beautifully.
Switch It Up
Though real masa harina gives you the most traditional taste, you can use fine cornmeal if you're in a rush. The texture won't be quite the same but it'll still taste good. To make it without meat, swap the chicken for 3 cups of cooked veggies like zucchini, bell peppers, and corn, and use veggie broth instead of chicken broth. You can also change the heat by adding more or fewer poblanos, or use milder green chiles if you want less kick.
What To Serve With It
This casserole goes great with a fresh green salad with lime dressing to cut through the richness. Some Mexican street corn or simple black beans round out the meal nicely. When serving, top each piece with a spoonful of sour cream, some sliced avocado, and fresh cilantro leaves. This pretty presentation turns a simple casserole into something fancy enough for guests.
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Frequently Asked Questions
- → What type of chicken works best?
A store-bought rotisserie chicken is convenient and flavorful, but shredded cooked chicken works too.
- → Can the dough be made in advance?
Absolutely! Prepare the masa dough a day ahead and keep it in the fridge. Let it sit at room temp before using.
- → Any alternatives to masa harina?
Masa harina gives the classic tamale vibe. If needed, fine cornmeal is an option, but the taste will change slightly.
- → What’s a good way to change the spice level?
Turn up the heat with more poblanos or cayenne, or tone it down by cutting back on chilies and using a mild sauce.
- → What sides go with it?
Pair it up with a crisp side salad, refried beans, or some Mexican rice for a complete meal.
- → Can this casserole be frozen?
You sure can! Wrap it tightly and pop it in the freezer for up to three months. Reheat in the oven until fully warmed through.