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 www.lifemadesimplebakes.com
FOR THE CHICKEN:
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
FOR THE TAMALE DOUGH:
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
OTHER:
3 c. grated monterey jack cheese, divided
1 c. green enchilada sauce
2 tbsp. cilantro for garnish
Preparation:
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.
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