Chile Verde Chicken Tamale Casserole
Buttery masa surrounds green chile chicken, enchilada sauce, cilantro, and Monterey Jack cheese in this baked tamale-style casserole.
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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.
Nutrition
Serving: 1servingsCalories: 783kcalCarbohydrates: 61gProtein: 30gFat: 45.3gSaturated Fat: 26.3gTrans Fat: 1gCholesterol: 181mgSodium: 1388mgFiber: 5gSugar: 20g