Ingredients:
For the Chicken Filling:
4 cups shredded chicken (leftover or rotisserie works great)
1 cup chicken broth
1 cup green enchilada sauce
Fresh cilantro, chopped (to taste)
1 teaspoon garlic powder
For the Tamale Dough:
3 cups masa harina (check the cornmeal section)
1/2 cup softened butter
1 can (4 oz) diced green chilies
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground black pepper
1 cup chicken broth (additional)
Toppings:
Shredded Mexican cheese (as much as you like)
Remaining enchilada sauce (for drizzling)
Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C).
Lightly grease a 9x13-inch baking dish with nonstick spray.
2. Prepare the Chicken Filling:
In a large skillet over medium heat, combine shredded chicken, chicken broth, enchilada sauce, garlic powder, and cilantro.
Simmer for a few minutes until everything is warmed through and fragrant.
3. Make the Tamale Dough:
In a large bowl, beat together masa harina and softened butter using an electric mixer.
Add the green chilies, salt, baking powder, pepper, and additional chicken broth gradually, mixing until the dough has a thick, spreadable texture (like peanut butter).
4. Assemble the Casserole:
Spread half the tamale dough into the bottom of your prepared baking dish.
Spoon the chicken mixture evenly over the base.
Sprinkle with shredded cheese.
Top with the remaining tamale dough, spreading it gently over the filling.
Drizzle the rest of the enchilada sauce on top and add extra cheese if you'd like.
5. Bake:
Cover the casserole with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbling.
6. Serve:
Allow the casserole to rest for a few minutes before slicing.
Dig in and enjoy your flavorful Chili Verde Chicken Tamale Casserole!