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Homemade Chicken Tamale Casserole Recipe

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3.9 from 12 reviews

This homemade chicken tamale casserole is a comforting and flavorful dish that layers masa harina dough with seasoned pulled rotisserie chicken, melted Monterey Jack cheese, and tangy chile verde sauce. With a crisp, buttery topping and vibrant roasted poblanos, it’s an easy-to-make casserole perfect for a satisfying family meal.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Chicken Filling

  • 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

Masa Dough

  • 3 cups 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 pieces
  • 3 cups frozen corn, thawed and divided
  • 2-4 Tbsp roasted poblanos, chopped
  • 2 1/4 cups low-sodium chicken broth (more if needed)

Toppings

  • 3 cups grated Monterey Jack cheese, divided
  • 1 cup chile verde enchilada sauce
  • 2 Tbsp fresh cilantro for garnish

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Lightly grease or spray a 9×13-inch baking dish with cooking spray and set it aside.
  2. Cook Chicken Filling: In a large skillet set over medium-low heat, combine pulled chicken, 1 cup low-sodium chicken broth, 1 cup chile verde enchilada sauce, 1/4 cup chopped cilantro, and 1/2 tsp garlic powder. Heat gently, stirring occasionally while you prepare the masa dough.
  3. Make Masa Dough: In the bowl of a food processor, combine masa harina, sea salt, sugar, baking powder, black pepper, cold butter pieces, 2 cups of the thawed corn, and roasted poblanos. Pulse until the mixture resembles a coarse meal. Gradually add 2 1/4 cups chicken broth, pulsing until the dough has a thick peanut butter-like consistency. If needed, add more broth to achieve this consistency. Fold in the remaining 1 cup of corn by hand.
  4. Assemble Casserole: Press half of the masa dough evenly into the bottom of the prepared baking dish. Sprinkle with 3/4 cup of grated Monterey Jack cheese, then spread the warm chicken filling over the cheese layer. Sprinkle another 3/4 cup of cheese on top, then gently press the remaining masa dough over the filling, covering it fully.
  5. Add Final Toppings and Bake: Spoon 1 cup of chile verde enchilada sauce evenly over the top of the casserole, then sprinkle with the remaining 1 1/2 cups of grated Monterey Jack cheese. Cover the dish loosely with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until bubbly and golden.
  6. Garnish and Serve: Remove the casserole from the oven and allow it to rest a few minutes. Garnish with fresh cilantro and serve warm.

Notes

  • Use low-sodium chicken broth and enchilada sauce to control salt levels.
  • Adjust the amount of roasted poblanos to control the heat level of the casserole.
  • If masa dough seems dry, add broth a tablespoon at a time until correct consistency is achieved.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • You can substitute Monterey Jack with a mild shredded cheese of your choice.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/homemade-chicken-tamale-casserole-recipe/