This Chile Verde Chicken Tamale Casserole is a warm and tasty dish packed with tender chicken, zesty green sauce, and fluffy tamale dough. It’s like a fiesta on your plate!
The best part? It’s super easy to make, and everyone loves a hearty casserole! I can’t resist going back for seconds (or thirds!), and it warms you up from the inside out!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is a lifesaver for this recipe, adding convenience and flavor. You can also use leftover cooked chicken. In a pinch, try shredded turkey or even canned chicken!
Green Chile Verde Sauce: This sauce is what gives the casserole its signature flavor. You can make it fresh or buy it from the store. If you need a substitute, try a green salsa or tomatillo sauce for a different twist.
Masa Harina: This is essential for the tamale texture. If you can’t find masa harina, cornmeal can work in a pinch, but it will change the dish’s consistency. You could also experiment with gluten-free flour mixes if you aim for a gluten-free option.
Cheeses: I love sharp cheddar for its flavor, but feel free to use Monterey Jack or a Mexican blend instead. If you can’t find queso fresco, crumbled feta makes a good alternative!
How Do You Get the Perfect Masa Dough?
The masa dough is the foundation of this casserole, so getting it just right is key. Measure your ingredients carefully. The dough should be soft but not too sticky. Here’s how to achieve it:
- Mix masa harina, baking powder, and salt first. This ensures even distribution of baking powder.
- Gradually add warm chicken broth and oil/lard, mixing gently. If the dough feels dry, add a bit more broth.
- Test by pinching off a small piece. It should hold together and be easy to spread.
Remember, it’s better to err on the side of a slightly wetter dough than too dry! This will keep your casserole moist and fluffy.
Chile Verde Chicken Tamale Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups green chile verde sauce (homemade or store-bought)
For the Tamale Dough:
- 3 cups masa harina (corn flour for tamales)
- 1 1/2 cups chicken broth (warm)
- 1/2 cup vegetable oil or melted lard
- 1 tsp baking powder
- 1 tsp salt
For the Toppings:
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- 1/2 cup crumbled queso fresco or cotija cheese
- 2-3 sliced jalapeños (pickled or fresh, for topping)
- Fresh cilantro, chopped (for garnish)
Time Estimate:
This delicious casserole takes about 15 minutes to prepare and 55 minutes to bake, making a total of around 1 hour and 10 minutes from start to seriously yummy finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). It’s important to get it nice and hot so that your casserole bakes evenly!
2. Make the Tamale Dough:
In a large mixing bowl, combine the masa harina, baking powder, and salt. This helps to distribute the baking powder so your dough rises nicely. Now, pour in the warm chicken broth and your vegetable oil or melted lard. Mix everything together until you have a soft, spreadable dough. It should feel moist but still hold its shape.
3. Assemble the Base:
Spread half of that masa dough evenly across the bottom of your greased 9×13 inch casserole dish. Make sure it’s nice and smooth!
4. Prepare the Filling:
In another bowl, mix your shredded chicken with the green chile verde sauce and both cheeses. This cheesy, spicy filling is what makes this casserole special! Spread this mixture evenly over the masa layer in the casserole.
5. Add the Top Layer:
Now, take the remaining masa dough and spread it over the chicken filling, smoothing it out so it covers the top nicely.
6. Final Touches:
Sprinkle some extra shredded cheddar cheese and your sliced jalapeños on top for that golden finish and a pop of flavor!
7. Bake:
Cover your casserole dish with aluminum foil and pop it in the oven for about 45 minutes. This helps steam the casserole and keeps things moist!
8. Crisp the Top:
After 45 minutes, remove the foil and bake for an additional 10-15 minutes. You’re looking for a golden, bubbly top that’s just divine!
9. Rest and Slice:
Once it’s out of the oven, let your casserole rest for about 10 minutes. This helps it firm up a bit for easier slicing.
10. Garnish and Serve:
Top with chopped fresh cilantro and dig in while it’s warm! This casserole is perfect for any occasion.
Enjoy this hearty, cheesy, and flavorful tamale casserole that combines the best of chicken chile verde with the comforting texture of tamale masa!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this casserole. Just make sure it’s shredded for even distribution throughout the dish.
What If I Don’t Have Masa Harina?
If you’re out of masa harina, you can use cornmeal, but keep in mind it will change the texture of the dough. If possible, try to get masa harina for the authentic tamale experience!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, skip the chicken and replace it with sautéed vegetables like bell peppers, zucchini, or mushrooms. You can also add beans for extra protein and heartiness!
Can I Freeze Leftovers?
Yes! This casserole freezes well. Just cover it tightly or transfer it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bake until warmed through.