Chicken Tamale Casserole: Week 3 November 2019

Prep Time: 10 mins   Total Time: 60 mins   Serves: 6-8

This chile verde chicken tamale casserole is a quick and easy spin on traditional tamales. It’s loaded with flavor and every bit as delicious as the real deal!

Ingredients:   Resource from


1 rotisserie chicken, pulled (about 4 cups)

1 c. low-sodium chicken broth

1 c. green enchilada sauce

1/4 c. chopped cilantro

1/2 tsp. garlic powder


3 c. masa harina (yellow corn flour)

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 c. frozen corn, thawed, divided

2-4 tbsp. roasted poblanos (depending on how spicy you want it)

2 1/4 c. low-sodium chicken broth- more if needed


3 c. grated monterey jack cheese, divided

1 c. green enchilada sauce

2 tbsp. cilantro for garnish


Preheat oven to 400 degrees. Lightly grease or spray a 9×13-inch baking dish, set 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 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 remaining 1 cup of corn.

Press half of the mixture into the bottom of the prepared pan. Sprinkle with 3/4 cup cheese, then add the chicken filling. Sprinkle with another 3/4 cup cheese. Press the remaining tamale dough over top.

Cover with 1 cup of green enchilada sauce and remaining 1 1/2 cups cheese. Place a piece of foil over top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.