Mexican Chicken Tamale Casserole

90m
Prep Time
50-55m
Cook Time
2h 20m
Ready In

Recipe: #7774

October 18, 2011

Categories: Chicken Casseroles



"One of my kids' favorite dishes when they were growing up. I have always used chicken, but I have a friend who uses a cut of beef."

Original is 7 servings

Nutritional

  • Serving Size: 1 (632.4 g)
  • Calories 1266.2
  • Total Fat - 43.6 g
  • Saturated Fat - 17 g
  • Cholesterol - 476.7 mg
  • Sodium - 1107.8 mg
  • Total Carbohydrate - 78.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 40.2 g
  • Protein - 133.1 g
  • Calcium - 435.8 mg
  • Iron - 10 mg
  • Vitamin C - 8.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Place chicken breasts in casserole dish and sprinkle with the onion soup mix. Pour the white wine over all. Cover with lid or foil and bake at 350 for about an hour or until the chicken is done.

Step 2

Cool the chicken. When cool enough to handle, discard the skin and remove the chicken from the bones -- cut into bite sized pieces. BE SURE TO RETAIN THE BROTH.

Step 3

Tamales might be wrapped in paper -- remove the paper and "strip" as much of the juice off as possible. Discard wrapper. Cut tamales into 1 inch pieces and place tamales and chicken into a large bowl.

Step 4

In another bowl, mix enchilada sauce, white sauce, juice from tamales and broth from chicken. Mix well.

Step 5

Pour over chicken and tamales and gently mix. Transfer to a large casserole dish.

Step 6

Sprinkle with olives (if using) and top with shredded cheddar cheese. Cover dish with lid (or foil) and Bake at 350 for 50-55 minutes -- or until hot and bubbly.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If using beef instead of chicken, use a cut that is tender and easy to shred.
  • If you want to reduce the fat content, use low-fat versions of the sauces, cheese, and broth.

  • Substitute boneless, skinless chicken breasts for the bone-in, skin-on chicken breasts. This substitution will reduce the cooking time of the dish, as well as make it easier to prepare and eat.
  • Substitute a can of diced tomatoes for the enchilada sauce. This substitution will add a unique flavor to the dish, as well as make it more nutritious.

Vegetarian Tamale Casserole Substitute the chicken for 5 cups of diced vegetables such as peppers, onions, and zucchini. Omit the white wine. Use vegetable broth instead of chicken broth. Reduce the cooking time to 25-30 minutes.


Vegetarian Quinoa Tamale Casserole Substitute the chicken for 1 cup of cooked quinoa. Omit the white wine and use vegetable broth instead of chicken broth. Reduce the cooking time to 25-30 minutes. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika to the quinoa before adding it to the casserole.


Mexican Street Corn Salad - This delicious and flavorful salad is a great side dish to the Mexican Chicken Tamale Casserole. It has a creamy, cheesy sauce with a hint of lime and a hint of spice. The sweetness of the corn and the crunchy texture of the peppers and onions make it the perfect accompaniment to the Mexican flavors of the casserole.


Mexican Rice Pilaf - This flavorful and colorful side dish is the perfect accompaniment to the Mexican Street Corn Salad. It features a combination of long-grain rice, bell peppers, onions, and a variety of herbs and spices. The combination of flavors and textures is sure to be a hit with your family and friends. The rice pilaf is easy to prepare and pairs perfectly with the Mexican flavors in the casserole and the salad.




FAQ

Q: What kind of cheese should I use?

A: You can use shredded cheddar cheese, Monterey Jack, or a combination of both.



Q: How do I melt cheese?

A: You can melt cheese in the microwave, on the stovetop, or in the oven. For the stovetop, heat a small pan over medium heat and add the cheese. Stir continuously until the cheese is melted. For the microwave, place the cheese in a microwave-safe dish and heat in 30-second intervals, stirring in between, until the cheese is melted. For the oven, place the cheese in an oven-safe dish and bake at 350°F for 10-15 minutes, stirring occasionally, until the cheese is melted.

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Fun facts:

The first tamales were made by the Aztecs in Mesoamerica, and were made with maize and other ingredients such as beans, squash, and chili peppers.

Mexican Chicken Tamale Casserole is a favorite dish of celebrity chef Bobby Flay, who often makes it for his family and friends.