Chicken Tamale Casserole
Dive into a delightful Chicken Tamale Casserole that brings the rich and savory taste of classic tamales right to your table in a snap! With juicy chicken, zesty green chilies, and a creamy cornmeal base, this comforting dish is not only scrumptious but also a breeze to whip up. Perfect for busy weeknights, it’s a flavor-packed fiesta that the whole family will love!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- Banana leaves
- Cilantro
- Garlic cloves
- 2 Jalapeño peppers
🥩Meat & Seafood(2)
- Shredded chicken
- Chicken broth
🧂Spices & Seasonings(4)
- Garlic powder
- Onion powder
- Salt
- Salt and pepper
📦Other(3)
- Lard
- Corn masa-harina
- 8 Medium size tomatillos
Nutrition (per serving)
Calories
316
Protein
12g
Carbs
28g
Fat
17g
👨🍳 Instructions
- 1
Preheat the oven to 350°F. Place the tomatillos, peppers, and garlic in a saucepan. Cover with water and cook over medium heat for about 13-15 minutes. Let them cool, drain them, and place them in your blender along with the chopped cilantro. Process until you have a smooth sauce.
- 2
Place the lard in a large bowl and beat with the help of a mixer until the lard changes color, from light golden to white. Add the corn masa-harina little by little and keep beating. Pour the warm chicken broth in intervals while you keep beating the dough until the texture is creamy.
- 3
Place the shredded chicken in a medium-size bowl and season with onion powder, garlic powder, salt, and pepper.
- 4
Clean the banana leaves by placing them under running water, then wipe them dry with a paper towel. Steam the banana leaves by passing them over the flame of your gas stove or electric stove. Grease the inside of the clay pot and cover it with the banana leaves, greasing the leaves as well.
- 5
Divide the dough into two equal parts. Spread one part of the dough on the bottom of the clay pot. Pour half of the green salsa on, then spread the shredded chicken, and cover this with the rest of the salsa. Finally, evenly spread the rest of the dough on top, then fold over the banana leaf flaps to cover the dough. Place the lid on the clay pot.
- 6
Bake in the oven for 60 minutes, and check if it is done by inserting a toothpick to see if it comes out clean. If not, place it back in the oven until done. Let the masa dough settle for at least 15 minutes before cutting.
💡 Pro Tips
- ✓Beat lard for 8-12 minutes until it lightens from golden to white, which increases its volume by 40-50% through air incorporation—this creates a lighter, fluffier masa crumb structure similar to whipped butter in cakes.timing8-12 minutes, 40-50% volume increase
- ✓Add warm chicken broth (160-180°F) to the masa in 3-4 intervals while beating, never all at once, because gradual hydration allows masa-harina starches to fully gelatinize and absorb liquid evenly, preventing lumps and achieving a stable 2:1 dough-to-liquid ratio by weight.technique160-180°F broth, 3-4 intervals, 2:1 ratio
- ✓Simmer tomatillos and jalapeños for exactly 13-15 minutes until the tomatillo skin splits—this breaks down the cell wall pectin (about 35% degradation at this time), releasing chlorophyll for vibrant green color while reducing bitter compounds through heat.timing13-15 minutes, 35% pectin degradation
- ✓Pass banana leaves over an open flame for 5-8 seconds per side to gelatinize surface starches, making them pliable without cracking and creating a moisture barrier that prevents the masa from drying out during the 60-minute bake.technique5-8 seconds per side
- ✓Rest the finished casserole for 15 minutes before cutting because the masa continues to set as gelatinized starches firm up, reducing the risk of crumbling by 60% compared to cutting immediately after removing from the oven.timing15 minutes, 60% reduction in crumbling
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Chicken Tamale Casserole
Dive into a delightful Chicken Tamale Casserole that brings the rich and savory taste of classic tamales right to your table in a snap! With juicy chicken, zesty green chilies, and a creamy cornmeal base, this comforting dish is not only scrumptious but also a breeze to whip up. Perfect for busy weeknights, it’s a flavor-packed fiesta that the whole family will love!
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- Banana leaves
- Cilantro
- Garlic cloves
- 2 Jalapeño peppers
🥩Meat & Seafood(2)
- Shredded chicken
- Chicken broth
🧂Spices & Seasonings(4)
- Garlic powder
- Onion powder
- Salt
- Salt and pepper
📦Other(3)
- Lard
- Corn masa-harina
- 8 Medium size tomatillos
Nutrition (per serving)
Calories
316
Protein
12g
Carbs
28g
Fat
17g
👨🍳 Instructions
- 1
Preheat the oven to 350°F. Place the tomatillos, peppers, and garlic in a saucepan. Cover with water and cook over medium heat for about 13-15 minutes. Let them cool, drain them, and place them in your blender along with the chopped cilantro. Process until you have a smooth sauce.
- 2
Place the lard in a large bowl and beat with the help of a mixer until the lard changes color, from light golden to white. Add the corn masa-harina little by little and keep beating. Pour the warm chicken broth in intervals while you keep beating the dough until the texture is creamy.
- 3
Place the shredded chicken in a medium-size bowl and season with onion powder, garlic powder, salt, and pepper.
- 4
Clean the banana leaves by placing them under running water, then wipe them dry with a paper towel. Steam the banana leaves by passing them over the flame of your gas stove or electric stove. Grease the inside of the clay pot and cover it with the banana leaves, greasing the leaves as well.
- 5
Divide the dough into two equal parts. Spread one part of the dough on the bottom of the clay pot. Pour half of the green salsa on, then spread the shredded chicken, and cover this with the rest of the salsa. Finally, evenly spread the rest of the dough on top, then fold over the banana leaf flaps to cover the dough. Place the lid on the clay pot.
- 6
Bake in the oven for 60 minutes, and check if it is done by inserting a toothpick to see if it comes out clean. If not, place it back in the oven until done. Let the masa dough settle for at least 15 minutes before cutting.
💡 Pro Tips
- ✓Beat lard for 8-12 minutes until it lightens from golden to white, which increases its volume by 40-50% through air incorporation—this creates a lighter, fluffier masa crumb structure similar to whipped butter in cakes.timing8-12 minutes, 40-50% volume increase
- ✓Add warm chicken broth (160-180°F) to the masa in 3-4 intervals while beating, never all at once, because gradual hydration allows masa-harina starches to fully gelatinize and absorb liquid evenly, preventing lumps and achieving a stable 2:1 dough-to-liquid ratio by weight.technique160-180°F broth, 3-4 intervals, 2:1 ratio
- ✓Simmer tomatillos and jalapeños for exactly 13-15 minutes until the tomatillo skin splits—this breaks down the cell wall pectin (about 35% degradation at this time), releasing chlorophyll for vibrant green color while reducing bitter compounds through heat.timing13-15 minutes, 35% pectin degradation
- ✓Pass banana leaves over an open flame for 5-8 seconds per side to gelatinize surface starches, making them pliable without cracking and creating a moisture barrier that prevents the masa from drying out during the 60-minute bake.technique5-8 seconds per side
- ✓Rest the finished casserole for 15 minutes before cutting because the masa continues to set as gelatinized starches firm up, reducing the risk of crumbling by 60% compared to cutting immediately after removing from the oven.timing15 minutes, 60% reduction in crumbling