Best Chicken Tamale Casserole
A delightful fusion of textures and flavors that brings the classic tastes of tamales in a comforting casserole without the fuss of rolling and wrapping.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Use rotisserie for convenience.
- 1 can black beans 15 oz, drained and rinsed.
- 1 cup corn kernels Fresh, canned, or frozen.
- 1 cup diced tomatoes With green chilies preferred for added flavor.
- 1 cup masa harina Corn flour.
- 1 cup chicken broth
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper To taste.
- Olive oil For greasing the baking dish.
Optional Toppings
- fresh cilantro
- diced avocado
- sour cream
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
- In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
- In another bowl, whisk together the masa harina, chicken broth, and a pinch of salt until you achieve a smooth consistency.
Assembly and Baking
- Pour half of the masa mixture into the greased dish, spreading it evenly.
- Layer the chicken filling over the masa.
- Pour the remaining masa mixture on top and smooth it out.
- Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and set.
- Sprinkle the shredded cheese on top and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Serving
- Remove the casserole from the oven and allow it to cool for a few minutes before serving.
- Top with your choice of fresh cilantro, avocado, or sour cream.
Notes
Use rotisserie chicken for a quicker option. Customize the spice level by adjusting chili powder. Leftovers can be stored in an airtight container in the refrigerator for up to three days. It freezes well, and extra baking time is needed if cooked from frozen.