Green Chile Chicken Tamale Casserole with Queso Fresco

A deconstructed tamale experience, layered with masa, green chile chicken, and queso fresco, then baked until golden brown.

Prep Time

20 minutes

Total Time

55 minutes

Calories

575 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.21/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

2cupsMasa Harina(For tamales)

£2.50

1.5cupsChicken Broth

£0.60

1teaspoonBaking Powder

£0.05

0.5teaspoonSalt

£0.01

0.5cupLard or Vegetable Shortening(Softened)

£0.40

2cupsCooked Chicken(Shredded)

£3.00

115-oz canGreen Chile Enchilada Sauce

£2.00

4ozDiced Green Chiles(Canned)

£1.50

0.5mediumOnion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

4ozQueso Fresco(Crumbled)

£2.50

2tablespoonsCilantro(Chopped, for garnish)

£0.40

Total Cost

£13.26

£2.21 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2.
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.
3.
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.
4.
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.
5.
Spread the remaining masa batter over the chicken and cheese layer. Sprinkle the remaining queso fresco on top.
6.
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.
7.
Let the casserole cool for a few minutes before cutting and serving. Garnish with chopped cilantro.

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My Notes

Nutrition Information

Nutrition per serving (280g)

575 kcal / 2406 kJ

Carbs

40g

15% of RDA

Fat

32g

46% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier casserole, use a spicier green chile enchilada sauce or add a pinch of cayenne pepper to the chicken filling.

You can substitute Monterey Jack cheese for Queso Fresco, if desired.

Leftovers can be stored in the refrigerator for up to 3 days.

Feel free to add corn kernels to the chicken mixture for added flavor and texture.

Cooking Equipment

Oven

9x13 inch baking dish

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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