Description
Mexican-inspired chicken tamale casserole delivers comfort and flavor in one hearty dish. Cheesy corn mixture topped with tender chicken creates a delightful meal perfect for family dinners you’ll crave again and again.
Ingredients
Scale
Chicken Base:
- 1 pound boneless, skinless chicken breasts (454 grams)
- 2 ½ cups shredded rotisserie chicken
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
Wet Ingredients and Seasonings:
- 1 cup milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 can (14.75 ounces / 418 grams) cream-style corn
- 1 can (10 ounces / 284 grams) red enchilada sauce
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- 2 tablespoons sour cream
- 1 jalapeño pepper, seeded and minced
Instructions
- Preheat the oven to 400°F (204°C) and coat a 9×13-inch baking dish with cooking spray, ensuring complete coverage.
- In a large skillet over medium-low heat, combine chicken, broth, sauce, cilantro, and garlic powder, stirring periodically until ingredients are heated through.
- Utilize a food processor to blend masa, salt, sugar, baking powder, pepper, butter, of corn, and poblano peppers into a coarse meal texture.
- Gradually introduce chicken broth to the mixture, processing until it reaches a thick, peanut butter-like consistency, adding extra liquid if necessary.
- Gently fold the remaining of corn into the tamale dough mixture.
- Distribute half of the tamale dough evenly across the bottom of the prepared baking dish, creating a uniform base layer.
- Sprinkle ¾ cup of cheese over the initial dough layer, then carefully spread the prepared chicken filling on top.
- Add another ¾ cup of cheese atop the chicken filling for enhanced flavor.
- Carefully press the remaining tamale dough over the cheese and chicken layer, creating a complete top covering.
- Pour of chile verde sauce across the surface and distribute the remaining 1½ cups of cheese evenly.
- Cover the casserole with aluminum foil and bake for 30 minutes in the preheated oven.
- Remove the foil and continue baking for an additional 10 minutes to achieve a golden, crispy top.
- Optional: Garnish with fresh chopped cilantro before serving.
- Allow the casserole to rest for 5-10 minutes before cutting and serving to help it set.
Notes
- Master the art of creating a hearty Mexican-inspired casserole that combines the rich flavors of tamales with tender chicken in one easy-to-prepare dish.
- Ensure your masa mixture reaches a thick, peanut butter-like consistency by gradually adding chicken broth, which is crucial for achieving the perfect texture.
- Layering is key: create a solid base with half the tamale mixture, add a generous cheese sprinkle, spread the chicken filling, and top with remaining dough for maximum flavor integration.
- Covering the casserole with foil during the first 30 minutes of baking helps retain moisture and prevents the top from burning while allowing the ingredients to meld together.
- Customize your dish by adjusting the heat level with different types of chile verde sauce or adding extra poblano peppers for a more intense, smoky flavor profile.
- Prep ahead by cooking the chicken filling and making the masa mixture in advance, making this recipe perfect for busy weeknight dinners or make-ahead meal planning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 348 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 76 mg