Ingredients
For the Chicken:
- 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
For the Tamale 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, divided
- 2-4 Tbsp roasted poblanos (adjust to spice preference)
- 2 1/4 cups low-sodium chicken broth (more if needed)
Other:
- 3 cups grated Monterey Jack cheese, divided
- 1 cup chile verde enchilada sauce
- 2 Tbsp cilantro for garnish
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (204°C). Lightly grease or spray a 9x13-inch baking dish with cooking spray and set aside for assembling the casserole.
- Prepare the chicken filling: In a large skillet over medium-low heat, combine the pulled rotisserie chicken, low-sodium chicken broth, chile verde enchilada sauce, chopped cilantro, and garlic powder. Warm the mixture gently while you prepare the tamale dough, stirring occasionally to blend flavors.
- Make the tamale dough: In the food processor bowl, combine the masa harina, kosher salt, sugar, baking powder, ground black pepper, unsalted butter pieces, 2 cups of thawed corn, and roasted poblanos. Process or pulse until it forms a coarse meal. Gradually add the chicken broth while continuing to pulse until the dough reaches a thick peanut butter-like consistency. Add more broth or water if needed. Remove and fold in the remaining 1 cup of corn by hand.
- Assemble the casserole: Press half of the masa dough evenly into the bottom of the prepared baking dish. Sprinkle 3/4 cup of grated Monterey Jack cheese over the dough layer. Next, spread the chicken filling evenly over the cheese. Follow with another 3/4 cup of cheese over the chicken. Press the remaining tamale dough gently but firmly over the top, creating an even layer.
- Add toppings and bake: Pour 1 cup of chile verde enchilada sauce over the top layer of tamale dough. Sprinkle the remaining 1 1/2 cups of Monterey Jack cheese evenly over the sauce. Cover the dish tightly with aluminum foil and bake in the oven for 30 minutes. Remove the foil and continue baking uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish and serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro before serving. Enjoy this hearty, cheesy chicken tamale casserole warm.
Notes
- Masa Harina: This finely ground corn flour can be found in most well-stocked grocery stores, typically in the ethnic or Mexican foods aisle.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the casserole for up to 3 months if wrapped well or placed in a freezer-safe container.
- Reheating: For the best texture, thaw in the refrigerator if frozen, then warm in a 350°F (175°C) oven until heated through (about 20 minutes). Avoid using a microwave to maintain the tamale dough's consistency.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
