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Now listen, I love a proper tamale as much as the next gal. But between soaking husks, mixing dough, and wrapping each one like a baby burrito — who has the time on a Tuesday?

This casserole gets you all the good stuff: that soft, rich masa, tender chicken simmered in green enchilada sauce, and cheesy, creamy layers that’ll have you scraping your plate. No steamer. No husks. No stress. Just comfort with a kick.

Why You’re Gonna Love This

All the tamale flavor, none of the tamale labor
Fluffy, buttery masa layer that holds up beautifully
Green chile chicken filling that simmers while you prep
Melty Monterey Jack cheese in every single bite
Feeds a family, or keeps you in leftovers for a couple of glorious days

Here’s What You’ll Need in Your Kitchen

Pantry & Fridge Staples:

3 cups masa harina – Can’t skip this. It’s what makes it taste like a real tamale.
1¼ cup unsalted butter (that’s 1½ sticks), room temp
2 teaspoons salt
3 tablespoons sugar – Just a touch to balance everything
1½ teaspoons baking powder
¼ teaspoon black pepper
1 (4 oz) can green chiles, drained
3¼ cups chicken broth, divided (you might not use it all)

Chicken Filling:

4 cups cooked shredded chicken – rotisserie works wonders here
2 cups green enchilada sauce, divided
¼ cup fresh cilantro, chopped (plus more for topping)
½ teaspoon garlic powder

Cheese (because yes, please):

3 cups grated Monterey Jack, divided

Let’s Make It Happen

Step 1: Preheat & Prep

Go ahead and preheat your oven to 400°F, and grease a 9×13″ baking dish with nonstick spray (or a little butter, if you’re feelin’ nostalgic).

Set that dish aside — your masa’s about to take the stage.

Step 2: Simmer the Chicken Filling

Grab a big skillet and set it over medium-low heat. Add:

4 cups shredded chicken
1 cup chicken broth
1 cup green enchilada sauce
¼ cup chopped cilantro
½ teaspoon garlic powder

Let that simmer gently — just enough for everything to warm through and soak up the flavor. Stir it once or twice while you work on your masa.

Step 3: Make the Masa Layer

In a large mixing bowl, beat room-temperature butter until light and fluffy. This is important — don’t rush this part, it makes the masa soft and lovely.

Now add masa harina, a little at a time (about ¼ of it at once), beating well between each addition. You’ll get a dry-ish dough at first. That’s okay.

Next, toss in your green chiles, salt, sugar, baking powder, and pepper, and mix until combined.

Then start drizzling in the remaining 2¼ cups of chicken broth — slowly. Stop when the dough feels like thick peanut butter. It should be soft, spreadable, and a little sticky — not runny.

You might not need all the broth, or you might need just a touch more. Trust your hands.

Step 4: Assemble the Layers

First layer: Spread half the masa mixture in the bottom of your prepared baking dish. Use damp fingers or a spatula — it’s okay if it sticks a bit. Just smooth it out.
Sprinkle on ¾ cup of the cheese.
Spoon the chicken filling right over that — spread it gently so you don’t disturb the masa underneath.
Add another ¾ cup of cheese.
Gently spread the remaining masa over the top. Go slow — use your fingers or a silicone spatula to make a soft top layer.
Pour the last cup of enchilada sauce over the top and spread it gently.
Finish with the remaining cheese (that’s your third cup — don’t skimp now!).

Step 5: Bake Until Bubbly & Beautiful

Cover the dish with foil and bake for 30 minutes.

Then, uncover and bake for another 10 minutes, until the cheese is melted and the edges are bubbly and golden. The smell will fill the whole kitchen — and probably your neighbor’s, too.

Let It Rest, Then Serve It Up

Let the casserole sit for 5–10 minutes before serving. I know it’s hard to wait, but it helps everything set up and makes it easier to cut.

Top with chopped cilantro, maybe a dollop of sour cream or a splash of hot sauce if you’re feeling wild.

What Goes Great With It?

Simple green salad with lime dressing
Pinto or black beans (or both)
Spanish rice or grilled corn
Avocado slices, for something creamy and cool
A big ol’ margarita — or iced tea if it’s a school night

Storing & Reheating (It’s Even Better the Next Day)

Fridge: Keeps up to 4 days, covered or in an airtight container.
Reheat: Microwave individual slices or reheat the whole dish at 325°F until warmed through.
Freeze: Absolutely! Wrap tightly (once cooled), freeze up to 2 months. Thaw overnight in the fridge and reheat like a champ.

One Last Bite of Truth

This isn’t just a casserole. It’s a kitchen hug. It’s tamale flavor without the marathon, and it’s the kind of recipe that’ll have folks asking, “Can I get that recipe?” before the second bite.

It’s also forgiving. Don’t have cilantro? Leave it out. Want to use pepper jack instead? Go for it. Add corn, sautéed onions, black beans? Baby, it’s your casserole now.

If you make it, drop a comment or send a pic — I love seeing how folks bring these dishes to life in their own kitchens.

Chile Verde Chicken Tamale Casserole

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Course Casserole, Main

Cuisine Mexican-Inspired, Southwestern

Ingredients

3 cups masa harina
2 teaspoons salt
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon black pepper
1 1/4 cups unsalted butter, room temperature
1 4 oz can green chiles, drained
3 1/4 cups chicken broth, divided
4 cups shredded cooked chicken
2 cups green enchilada sauce, divided
1/4 cup fresh cilantro, chopped, plus more for serving
1/2 teaspoon garlic powder
3 cups Monterey Jack cheese, grated and divided

Instructions

Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
In a skillet over medium-low heat, combine shredded chicken, 1 cup chicken broth, 1 cup enchilada sauce, cilantro, and garlic powder. Simmer gently while preparing the masa.
In a large bowl, beat butter until creamy. Gradually add masa harina in portions, mixing after each addition. Stir in green chiles, salt, sugar, baking powder, and pepper.
Slowly add remaining chicken broth until the masa reaches the consistency of thick peanut butter. Adjust as needed.
Spread half of the masa mixture in the baking dish. Top with 3/4 cup cheese, the chicken filling, another 3/4 cup cheese, and the remaining masa.
Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for 10 more minutes, until cheese is melted and bubbly.
Let cool slightly, garnish with cilantro, and serve warm.

Notes

For extra flavor, mix a little cumin or chili powder into the masa. You can also use rotisserie chicken to save time.

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