Best Chicken Tamale Casserole Recipes

CHICKEN TAMALE CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 400°F.
• Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
• Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

MARIA'S CHICKEN TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a large bowl. Add diced tomatoes with green chile peppers, garlic salt, onion powder, chili powder, salt, and pepper and mix well. Spread rice mixture into the bottom of the prepared baking dish.
• Layer chicken tamales on top of rice mixture. Mix sour cream and salsa verde together in a bowl; pour over tamales. Sprinkle Cheddar cheese and Monterey Jack cheese over tamales. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake until cheese is browned, about 10 minutes more. Let sit for 10 to 15 minutes before serving.

CHICKEN TAMALE CASSEROLE

Steps:

• Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray.
• In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
• Bake for 20-25 minutes or until edges are golden brown and the middle is set.
• Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
• In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
• Bake for 5-10 minutes or until cheese is melted.
• Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.

CHICKEN TAMALE CASSEROLE

Steps:

• Preheat oven to 400 Degrees.
• Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
• Pour mixture into a 13X9 baking dish coated with cooking spray.
• Bake at 400 degrees for 15 minutes or until set.
• Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
• Top with shredded chicken and remaining cheese.
• Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.

TAMALE CASSEROLE WITH CHICKEN AND ROASTED-TOMATILLO SALSA

Steps:

• Heat the broiler. Place the tomatillos on a baking sheet. Place the baking sheet 4 inches below the heating element. Broil tomatillos, turning once, until soft and blackened in spots, 8 to 9 minutes. Remove baking sheet from broiler, and set aside until tomatillos are cool. Position the oven rack in the upper third of the oven. Reduce the temperature to 425 degrees. Lightly oil an 8-inch pie plate; set plate aside.
• Place garlic in a medium skillet set over medium heat. After 5 minutes, add chiles. Cook, turning occasionally, until chiles and garlic are soft and blackened in spots, about 10 minutes more. Remove skillet from heat; set aside to cool. Peel the garlic.
• Transfer the tomatillos, any accumulated juice, chiles, and garlic to the bowl of a food processor or the jar of a blender. Cover, and pulse until a coarse puree forms. Transfer puree to a medium bowl.
• Place the onions in a sieve, and rinse under cold running water. Drain, and add to tomatillo mixture along with cilantro and salt; stir salsa until combined.
• Measure 3/4 cup salsa into a medium saute pan, and stir in the chicken. Set over medium heat, and cook, stirring, until chicken becomes tender, 8 to 10 minutes. Remove from heat, and set aside to cool.
• Spread half of the tamale batter over bottom of prepared pie plate. Spread the chicken filling evenly over the batter, then spread remaining batter over chicken.
• Bake until golden, about 5 minutes.
• Reduce temperature to 300 degrees, and lightly brush top of pie with oil; loosely cover with foil. Continue baking until golden and center springs back when touched, about 35 minutes more. Remove casserole from oven, and let stand 5 minutes.
• Cut the casserole into wedges. Serve casserole warm, and drizzle with the remaining tomatillo salsa; if salsa is too thick to drizzle, thin with 1 or 2 tablespoons water.

MEXICAN MUCBIL POLLO (CHICKEN TAMALE CASSEROLE)

Steps:

• Put achiote condiment or paste in a 6 to 8 quart pan. Use a heavy spoon to work condiment into a smooth paste, gradually adding a little of the water and mixing until well blended. Add remaining water and bouillon cubes and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, then pour liquid through a fine wire strainer and return to pan; discard residue in strainer. (If you are using achiote substitute, it is not necessary to strain the broth.).
• To broth, add anise seeds, mint, and chicken, placing chicken on top. Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir.
• Core tomatoes and cut each into 6 wedges. After chicken has cooked for 25 minutes, add onions. After 10 more minutes, add tomatoes alongside onions.
• At end of cooking time, remove pan from heat. Gently lift out vegetables and chicken, letting broth drain back into pan. When chicken is cool to touch, remove and discard skin and bones. Tear meat into bite size pieces.
• Boil broth over highest heat, uncovered, until reduced to 2 cups; stir to prevent sticking. (if using achiote substitute, add masa flour water mixture and return to a boil, stirring.) Remove from heat.
• Grease a 3-quart shallow casserole; evenly spread about half the Masa dough (you need 5 cups dough total) over bottom and sides of casserole, flush with rim. Add chicken, tomatoes, onions, and eggs, distributing evenly, then cover with broth. Shake dish gently to level filling.
• Gently spoon dollops of remaining dough on top, then spread carefully to enclose filling; don't worry if a few thin areas develop and bits of filling show. Cover tightly with foil. Bake on lowest rack of a 425°F oven for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour.
• Remove from oven and let stand for at least 10 minutes before serving. Accompany with radishes and green onions. Makes 8 servings.
• MASA DOUGH: Double recipe above and whip lard, butter, margarine, or solid vegetable shortening until fluffy, then stir in dehydrated masa flour and homemade chicken broth or canned regular strength chicken or beef broth. Stir until mixture holds together. If made ahead, cover and refrigerate for up to 3 days; bring to room temperature before using.
• ACHIOTE SUBSTITUTE: Mix 2 tablespoons vinegar, 3 tablespoons paprika, 1 1/2 teaspoons dry oregano leaves, 3 cloves garlic (pressed), and 1/2 teaspoon ground cumin.
• ACHIOTE PASTE: Place 2 ounces (1/3 cup) achiote )annatto sees (available in Mexican markets) in a small bowl with boiling water to cover; cover tightly and let stand for at least 12 hours to soften.
• Drain seeds and discard liquid. Combine seeds in a blender with 1 tablespoon ground cumin, 1 teaspoon coarsely ground black pepper, 2 teaspoons ground allspice, 2 tablespoons chopped garlic, 2 small dried hot red chiles (broken into pieces),1/2 teaspoon salt, and 6 tablespoons EACH orange juice and white wine vinegar.
• Whirl until smooth (takes several minutes). If made ahead, cover and refrigerate for up to 10 days; freeze for longer storage. Makes about 1 cup.
• The Best Of Sunset.

TEX-MEX CHICKEN TAMALE CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook chicken in large skillet until done, stirring frequently. Add salsa, beans, chili powder and garlic powder; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Mix muffin mix, mayo, chiles and egg just until blended. Spread half the batter onto bottom of 8-inch square baking dish sprayed with cooking spray; top with chicken mixture, 1/2 cup cheese and remaining batter.
• Bake 20 min. Top with remaining cheese; bake 10 min. or until melted.

MEXICAN CHICKEN TAMALE CASSEROLE

Steps:

• Place chicken breasts in casserole dish and sprinkle with onion soup mix. Pour white wine over. Cover with lid or foil. Bake at 350 for about an hour or until chicken is tender. Cool. Remove chicken in bite size pieces from bone -- discard skin. Be sure an retain the broth.
• Tamales might be wrapped in paper -- remove paper and strip as much juice off as possible from the wrapper, save. Cut into 1" pieces and place tamales and chicken in a bowl.
• In another bowl, mix enchilada sauce, white sauce, juice from tamales and broth from chicken. Mix well. Pour over chicken and tamales and gently mix. Transfer to large casserole dish.
• Sprinkle with olives (if using) and top with shredded cheese. Cover dish with lid or tightly with foil. Bake at 350 for 45 to 55 minutes or until hot and bubbly.

CHICKEN TAMALE CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine 1/4 cup of cheese and next 6 ingredients in a large bowl, stirring just until moist. Pour mixture into a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
• 3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour about 2/3 of the enchilada sauce over top. Top with chicken, drizzle remaining sauce over chicken and sprinkle with remaining 1 cup of cheese.
• 4. Return to 400 degree oven and bake for 15 minutes or until bubbly and cheese has melted. Remove from oven and let stand for 5 minutes. Cut into squares and top with sour cream, diced tomatoes and diced avocado if desired.

CHICKEN TAMALE CASSEROLE

Steps:

• 1. Lightly Spray 9x13 pan and preheat oven 400 degrees.
• 2. Mix jiffy, corn, milk, eggs, chili powder, cumin, and 1 cup of the cheese. Once combined, as to pan and bake for 20 minutes.
• 3. Remove and poke holes in the cornbread mixture all over. Pour enchilada sauce over cornbread, then top with shredded chicken. Top with remaining cheese and back for 20 minutes.
• 4. After 20 minutes, pull out and let stand for 10 minutes. Cut in squares, then add your favorite toppings and serve.
• 5. FYI: you can sub chicken for pork or beef