Ingredients
- 5 pounds chicken breasts, bone-in; skin on
- 1 (1 ounce) package dry onion soup mix
- 1 cup white wine
- 2 (10 ounce) cans Del Monte enchilada sauce (I use mild)
- 1 (10 1/2 ounce) cans Aunt Penney's white sauce
- 2 (15 ounce) cans tamales (I use Hormel)
- 1/4 cup ripe olives, sliced (optional)
- 2 cup shredded cheddar cheese (or Monterey Jack -- or a combination of both)
- Broth from the chicken breasts
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.