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Chicken Tamale Casserole
Chicken Tamale Casserole
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Satisfying chicken tamale casserole with flavorful masa topping and comforting chile filling. Perfect for families.
Ingredients:
  • 2.33 cups masa harina
  • 1.5 teaspoons baking powder
  • 0.67 cup vegetable shortening (such as Crisco®)
  • 2.33 cups chicken broth
  • 2 poblano peppers
  • 2 tablespoons olive oil, divided, or as needed
  • 0.33 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
  • 2 cups shredded Monterey Jack cheese
  • 1 medium avocado, sliced
  • 0.25 cup sliced black olives, or to taste
  • 0.25 cup chopped tomatoes, or to taste
  • 0.25 cup sour cream, or to taste
  • 2 tablespoons sliced green onions, or to taste
Instructions:
  • In a small bowl, mix together masa harina, baking powder, and salt until well combined.
  • Add vegetable shortening to the stand mixer bowl and whip on medium-high speed until light and fluffy.
  • Combine 1/3 of the masa harina mixture on medium speed for 2 minutes. Mix in half of the chicken broth until combined. Add another 1/3 of the masa harina mixture and mix for 2 minutes. Pour in the remaining broth and mix for an additional 2 minutes. Finally, mix in the rest of the masa mixture for about 5 minutes until you get a slightly thick batter. Let it stand while you prepare the filling.
  • Preheat the broiler in your oven. Place poblano chiles on the oven rack directly under the broiler until the skin is blackened and bubbly, turning the peppers occasionally to char all sides evenly, for about 8 minutes.
  • Transfer the broiled peppers to a paper bag, seal it shut, and let them steam for approximately 10 minutes.
  • Peel cooled peppers, deseed and slice into 1/4-inch thick slices.
  • In a large skillet over medium heat, heat up 1 tablespoon of olive oil until shimmering. Add onions and sauté until soft and translucent, for about 2 to 3 minutes.
  • As the onions caramelize, generously oil a 10x10-inch baking dish and preheat the oven to 375°F (190°C).
  • Start by infusing the skillet with the rich aroma of garlic for about 1 minute. Next, combine the vibrant flavors of sliced poblano peppers, fire-roasted tomatoes, green chiles, capers, cumin, and cloves in the skillet and cook for 4 minutes. Then, add the succulent cooked chicken and simmer, stirring occasionally, for an additional 5 minutes.
  • Carefully transfer the flavorful filling into the dish that has been prepared.
  • Evenly distribute the masa harina mixture over the filling with precision.
  • Gently pat dry each corn husk and layer them over the masa mixture, ensuring they overlap. Seal the dish with aluminum foil.
  • Place in the oven and bake for 1 hour until golden and crispy.
  • Uncover and discard foil and corn husks. Sprinkle Monterey Jack cheese on top and bake until melted, approximately 5 minutes.
  • Garnish with avocado slices, black olives, chopped tomatoes, sour cream, and green onions according to your preference. Serve while warm.

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