Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Mexico City! This Chicken Tamale Casserole is not just a recipe; it's a flavor-packed experience that combines traditional Mexican techniques with irresistible comfort food. Imagine layers of tender shredded chicken, rich enchilada sauce, and perfectly crafted masa dough, all baked to golden perfection. Whether you're a Mexican cuisine enthusiast or simply craving a show-stopping dinner, this recipe promises to become your new favorite go-to meal that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 1 1/2 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix these dry ingredients together until well combined.
- Add the vegetable shortening to the dry mixture. Using your hands or a pastry cutter, work the shortening into the masa harina until the mixture resembles coarse crumbs.
- Gradually pour in the chicken broth, mixing with your hands or a spoon until a soft dough forms. The dough should be moist but not sticky. If it's too dry, add a little more broth.
- In another bowl, combine the cooked shredded chicken, red enchilada sauce, diced onions, and chopped cilantro. Mix thoroughly to ensure the chicken is evenly coated with the sauce and the vegetables are distributed.
- Grease a 9x13 inch baking dish with a little vegetable oil or cooking spray to prevent sticking.
- Spread half of the masa dough mixture evenly across the bottom of the greased baking dish, pressing it down firmly to create a solid base.
- Layer the chicken mixture over the masa base, spreading it out evenly.
- Sprinkle half of the shredded cheese over the chicken layer.
- Take the remaining masa dough and crumble it over the top of the cheese layer. This will create a topping for your casserole.
- Finally, sprinkle the remaining shredded cheese on top of the masa layer.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
- Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Once cooked, remove the casserole from the oven and let it cool for about 10 minutes before serving. This will help it set and make it easier to cut into servings.
- Garnish with additional chopped cilantro if desired, and serve warm. Enjoy your Chicken Tamale Casserole Molli Mexico City!
Tips
- Masa Matters: Use fresh masa harina and ensure your dough has the right consistency - moist but not sticky. The texture is key to an authentic tamale experience.
- Chicken Selection: For maximum flavor, use freshly shredded rotisserie chicken or slow-cooked chicken breasts seasoned with traditional Mexican spices.
- Cheese Choice: While the recipe calls for standard shredded cheese, try using a blend of Mexican cheeses like Oaxaca or Chihuahua for an extra authentic touch.
- Sauce Sophistication: If you have time, make your own enchilada sauce from scratch for a more complex, deeper flavor profile.
- Make-Ahead Magic: This casserole can be prepared in advance and refrigerated. Just add an extra 10-15 minutes to the cooking time if baking from cold.
- Serving Suggestions: Pair with fresh Mexican rice, refried beans, or a crisp salad to complete your meal.
- Leftover Love: This casserole reheats beautifully and often tastes even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
