CHICKEN TAMALE CASSEROLE
This Chicken Tamale Casserole is a simple, easy and delicious way to have the flavors of tamales on a weeknight! The crispy, crumbly cornbread is topped with shredded cheese, chicken and a host of Mexican flavors and baked to perfection in the oven - what's not to love!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Whisk the cornbread ingredients together in a bowl until smooth. Pour the mixture into the bottom of a greased 9x13 casserole dish. Bake for 15-20 minutes until cooked through in the middle and the edges are golden brown. Use the back of a wooden spoon to make a few small holes in the cornbread.
- Combine the chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the cheddar cheese.
- Bake for 10-15 minutes or until the cheese is melted to your liking.
- Top with your favorite taco toppings such as cilantro and sour cream.
Nutrition Facts : Calories 372 kcal, Carbohydrate 39 g, Protein 18 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 979 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)
The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 4h35m
Yield 35
Number Of Ingredients 13
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
- Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
- Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
- Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
- Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
- Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 131 calories, Carbohydrate 11.5 g, Cholesterol 15 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 228.7 mg, Sugar 0.1 g
CHICKEN TAMALE CASSEROLE (COOKING LIGHT)
Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg
Provided by seesko
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 336.9, Fat 11.9, SaturatedFat 5, Cholesterol 49, Sodium 946.5, Carbohydrate 38.7, Fiber 3.4, Sugar 13.5, Protein 19.8
MEXICAN CHICKEN CASSEROLE
This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!
Provided by SweetsLady
Categories Mexican
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil the chicken until done. Pull apart. Keep the broth.
- Mix soups, salsa, and chilies together. Set aside.
- In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
- Repeat ending with cheese and broth.
- Add on sliced jalapenos or black olive slices for presentation, if you wish.
- Bake at 350 for 30 minutes.
MEXICAN CHICKEN TAMALE CASSEROLE
I had misplaced this recipe for years -- and was so thrlled to find it tucked away in one of my old, old cookbooks. This was a favorite of my kids when they were growing up. I've always made it with chicken, but a friend of mine used to substitute beef (I'm not sure what cut of meat she used).
Provided by Bobbie
Categories One Dish Meal
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1249.1, Fat 66.7, SaturatedFat 24.2, Cholesterol 312.7, Sodium 2629.6, Carbohydrate 47.2, Fiber 6.5, Sugar 12.8, Protein 102.9
MEXICAN MUCBIL POLLO (CHICKEN TAMALE CASSEROLE)
Instead of individual tamales make this into a casserole. This is a winner, even if you use foil instead of banana leaves. Achiote, a condiment available in Mexican or Asian markets, adds mild flavor and deep red color to the pie. However, included here is some easy to make alternates if you can't find it.
Provided by Olha7397
Categories One Dish Meal
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 621.9, Fat 41.7, SaturatedFat 13.7, Cholesterol 212.9, Sodium 273.2, Carbohydrate 27.6, Fiber 3.1, Sugar 3.2, Protein 33.3
CHICKEN TAMALE CASSEROLE
We came up with this recipe in the Firehouse. It's quickly became one of our favorites. It comes out with the taste of homemade tamales without all the trouble. Try it you won't be disappointed.
Provided by ffjeff4
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 473.3, Fat 20.8, SaturatedFat 9.3, Cholesterol 69.3, Sodium 1104.4, Carbohydrate 49.3, Fiber 4.3, Sugar 13, Protein 23.9
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