Chicken Tamale Casserole Recipe

Ingredients

This recipe yields 8 servings.

Topping:

• 2 cups masa harina
• 1 teaspoons baking powder
• teaspoon salt
• cup vegetable shortening (such as Crisco)
• 2 cups chicken broth

Filling:

• 2 poblano peppers
• 2 tablespoons olive oil, divided, or as needed
• cup chopped onion
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 1 (4 ounce) can mild chopped green chile peppers
• 3 tablespoons capers
• 1 teaspoon ground cumin
• 1 pinch ground cloves
• 3 cups shredded cooked chicken meat
• 6 dried corn husks, soaked in water for 30 minutes

Garnishes:

• 2 cups shredded Monterey Jack cheese
• 1 medium avocado, sliced
• cup sliced black olives, or to taste
• cup chopped tomatoes, or to taste
• cup sour cream, or to taste
• 2 tablespoons sliced green onions, or to taste

Directions

Step 1: In a small bowl, combine the masa harina, baking powder, and salt. Stir to combine.

Step 2: In the bowl of a stand mixer, place the vegetable shortening and whip on medium-high speed until fluffy.

Step 3: Gradually add of the masa harina mixture and mix on medium speed for about 2 minutes.

Step 4: Add of the chicken broth and mix until well combined.

Step 5: Add another of the masa harina mixture and continue mixing for about 2 minutes.

Step 6: Pour in the remaining chicken broth and mix for an additional 2 minutes.

Step 7: Add the remaining masa harina mixture and mix for about 5 minutes. The batter should be slightly thick. Set aside while you prepare the filling.

Step 8: Preheat your ovens broiler. Place the poblano chiles directly on the oven rack under the broiler. Broil until the skins are blackened and bubbly, about 8 minutes total, turning the peppers to blacken all sides.

Step 9: Once the peppers are charred, place them in a paper bag, close the bag, and allow the peppers to steam for about 10 minutes.

Step 10: When the peppers are cool enough to handle, peel off the skins. Slice the peppers open, remove the seeds and membranes, then cut into -inch thick slices.

Step 11: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 2 to 3 minutes.

Step 12: While the onions cook, grease a 10x10-inch baking dish with a little more olive oil and preheat your oven to 375F (190C).

Step 13: Add minced garlic to the skillet and cook for about 1 minute. Stir in the sliced poblano peppers, fire-roasted tomatoes with juice, green chiles, capers, cumin, and ground cloves. Cook for 4 minutes.

Step 14: Add the shredded cooked chicken and continue to cook for an additional 5 minutes, stirring occasionally.

Step 15: Pour the filling mixture into the prepared baking dish.

Step 16: Carefully and evenly spread the masa harina mixture over the filling.

Step 17: Remove excess water from each soaked corn husk and arrange them over the masa mixture, overlapping them as necessary.

Step 18: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.

Step 19: After 1 hour, remove the foil and corn husks. Sprinkle shredded Monterey Jack cheese over the top and return the dish to the oven for about 5 minutes, until the cheese melts.

Step 20: Garnish with avocado slices, black olives, chopped tomatoes, sour cream, and sliced green onions to taste.

Step 21: Serve warm and enjoy!

Nutrition Facts (per serving)

• Calories: 610
• Total Fat: 41g (52% Daily Value)
• Saturated Fat: 13g (66% Daily Value)
• Cholesterol: 70mg (23% Daily Value)
• Sodium: 1184mg (51% Daily Value)
• Total Carbohydrate: 38g (14% Daily Value)
• Dietary Fiber: 7g (23% Daily Value)
• Protein: 27g (54% Daily Value)
• Potassium: 484mg (10% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data for all ingredients.