Best 3 Marias Chicken Tamale Casserole Recipes
Indulge in the tantalizing flavors of Maria's Chicken Tamale Casserole, a harmonious blend of Mexican and American culinary traditions. This delectable dish showcases tender chicken enveloped in a rich, flavorful sauce, nestled amidst a layer of soft corn tortillas. Topped with a golden crust of melted cheese and a sprinkle of green onions, each bite offers a symphony of textures and flavors.
Discover a treasure trove of complementary recipes within this article, each adding a unique touch to your culinary journey. Embark on a flavorful adventure with the classic Tamale Pie, a hearty and comforting dish that captures the essence of traditional Mexican tamales. For a lighter option, try the Chicken Tamale Casserole with Zucchini, a healthier take on the classic casserole, featuring zucchini and corn. If you're seeking a vegetarian delight, the Vegetarian Tamale Casserole offers a colorful array of vegetables, creating a vibrant and satisfying meal.
Explore the versatility of these casseroles by customizing them to your liking. Add a spicy kick with diced jalapeños or a smoky depth of flavor with chipotle peppers. Experiment with different cheeses to create a unique flavor profile, or incorporate your favorite vegetables for a healthier twist. Each recipe offers endless possibilities to tantalize your taste buds and create a culinary masterpiece.
CHICKEN TAMALE BAKE
When I serve this Mexican-style casserole, everyone scrapes the plate clean. Offer fresh toppings like green onions, tomatoes and avocado. -Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 6 ingredients; stir just until dry ingredients are moistened. Transfer to a greased 13x9-in. baking dish. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes., In a large skillet, combine chicken, enchilada sauce, cumin and onion powder; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Spread over cornbread layer; sprinkle with cheese., Bake until cheese is melted, 10-12 minutes longer. Let stand 10 minutes before serving. If desired, top with green onions, tomatoes and avocado.
Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein.
CHICKEN TAMALE CASSEROLE (COOKING LIGHT)
Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg
Provided by seesko
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
- Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 336.9, Fat 11.9, SaturatedFat 5, Cholesterol 49, Sodium 946.5, Carbohydrate 38.7, Fiber 3.4, Sugar 13.5, Protein 19.8
CHICKEN TAMALE CASSEROLE
When I think of tamales, I think of the rich masa and a chicken filling. This recipe recreates the masa in the topping, kind of like cornbread, but without sugar. If you don't have masa, use finely ground cornmeal. The filling uses convenience items too, like leftover cooked chicken, a can of fire-roasted tomatoes, and a can of chopped green chiles. Top with a good melting cheese of your choice, avocado slices, and chopped tomatoes. Garnish with black olives and sliced green onions, if desired. A little dollop of sour cream would be good, too!
Provided by Bibi
Categories Mexican Casserole
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
- Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
- Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
- Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
- Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
- When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
- While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
- Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
- Pour filling into the prepared dish.
- Carefully and evenly spread the masa harina mixture on top of the filling.
- Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour.
- Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
- Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 37.6 g, Cholesterol 69.5 mg, Fat 40.7 g, Fiber 6.5 g, Protein 26.9 g, SaturatedFat 13.1 g, Sodium 1184.1 mg
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: Fresh ingredients will give your tamale casserole the best flavor. If possible, buy your ingredients from a local farmer's market or grocery store.
- Choose the Right Cornmeal: There are two types of cornmeal: masa harina and regular cornmeal. Masa harina is a finely ground cornmeal that is used to make tamales. It is available in most grocery stores in the Mexican food section.
- Season Your Casserole Well: Don't be afraid to season your casserole with plenty of spices. This will help to give it a delicious flavor.
- Cook the Casserole Until the Cornmeal is Set: The casserole is done cooking when the cornmeal is set and no longer runny. This will usually take about 30 minutes.
Conclusion:
Maria's Chicken Tamale Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it can be tailored to your own taste preferences. Whether you like it spicy or mild, this casserole is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give Maria's Chicken Tamale Casserole a try. You won't be disappointed!
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