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Chicken Tamale Casserole

A comforting, baked dish that combines the flavors of traditional tamales with tender chicken, zesty seasonings, and corn masa.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked and shredded chicken
  • 1 can 15 oz red enchilada sauce
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup masa harina (corn flour)
  • 1.5 cups chicken broth
Seasonings
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
For topping
  • Fresh cilantro or green onions for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Prepare the casserole dish by lightly greasing it with cooking oil or butter.
  3. In a mixing bowl, combine masa harina, baking powder, garlic powder, cumin, and chili powder. Mix well.
  4. Gradually add the chicken broth to the dry ingredients while stirring until you achieve a smooth batter.
  5. Spread half the masa mixture evenly across the bottom of your prepared dish.
Assembly
  1. Layer the shredded chicken evenly over the masa, then drizzle half of the enchilada sauce over the chicken.
  2. Sprinkle half of the cheese and corn kernels on top.
  3. Pour the remaining masa mixture over the entire dish, spreading it evenly.
  4. Finish by drizzling the remaining enchilada sauce on top and sprinkle with the rest of the cheese.
Cooking
  1. Bake in the preheated oven for about 30–35 minutes, or until golden brown on top and heated through.
  2. Once cooked, let it cool for a few minutes, then garnish with fresh cilantro or green onions before serving.

Notes

You can substitute chicken for shredded beef or beans for a vegetarian option. Avoid overmixing the masa batter to prevent a dense texture. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to three months.