Green Chile Chicken Tamale Casserole with Queso Fresco

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

Prepare the Masa: In a large bowl, combine masa harina, baking powder, and salt. Cut in the softened lard or vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the chicken broth, mixing until a smooth, slightly thick batter forms.

Prepare the Chicken Filling: In a large skillet over medium heat, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, green chile enchilada sauce, and diced green chiles. Heat through.

Assemble the Casserole: Spread half of the masa batter evenly over the bottom of the prepared baking dish. Top with the chicken mixture, spreading it evenly. Sprinkle half of the queso fresco over the chicken.

Spread the remaining masa batter over the chicken and cheese layer. Sprinkle the remaining queso fresco on top.

Bake for 30-35 minutes, or until the casserole is golden brown and the masa is set. A toothpick inserted into the center should come out clean.

Let the casserole cool for a few minutes before cutting and serving. Garnish with chopped cilantro.