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Chile Verde Chicken Tamale Casserole

A flavorful layered casserole combining tamale-style corn masa, shredded chicken, and vibrant chile verde sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Southwestern
Calories: 420

Ingredients
  

Cookie Batter
  • 1 cup cornmeal or masa harina
  • 0.5 cup flour
  • 1.5 cups chicken broth
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp melted butter
  • 1 egg
Filling
  • 2 cups shredded cooked chicken
  • 1.5 cups green chile enchilada sauce
  • 1 can diced green chiles 4 oz
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and pepper to taste
Topping
  • 1.5 cups shredded Monterey Jack cheese

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Mix cornmeal, flour, baking powder, and salt. Add broth, melted butter, and egg until smooth.
  3. Spread batter into baking dish and bake 15 minutes until partially set.
  4. Combine shredded chicken with enchilada sauce, diced chiles, cumin, garlic powder, onion powder, salt, and pepper.
  5. Spread chicken mixture over baked tamale base.
  6. Top with shredded cheese.
  7. Bake 20–25 minutes until bubbly and golden.
  8. Rest 10 minutes before slicing and serving.

Notes

Optional: mix a little sour cream into the chicken layer for richness.