Chicken in Salsa Verde Tamal Casserole

Chicken in Salsa Verde Tamal Casserole
Print Recipe
12 servings Cazuela de Tamal de Pollo en Salsa Verde
Ingredients
  • Vegetable oil to grease the baking dish
  • 1 batch of corn dough or masa, from tamal recipe in this episode (Ep 405)
  • 1 batch salsa verde from this episode
  • 2 cups shredded cooked chicken
  • 1 1/2 cups Mexican crema or Latin-style cream, crème fraiche or sour cream
  • 2 1/2 cups (about 10 ounces) grated Oaxaca cheese, mozzarella or Monterey Jack
To Prepare
  • Preheat oven to 400 degrees Fahrenheit.
  • Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.
  • Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.
Ingredients
  • Vegetable oil to grease the baking dish
  • 1 batch of corn dough or masa, from tamal recipe in this episode (Ep 405)
  • 1 batch salsa verde from this episode
  • 2 cups shredded cooked chicken
  • 1 1/2 cups Mexican crema or Latin-style cream, crème fraiche or sour cream
  • 2 1/2 cups (about 10 ounces) grated Oaxaca cheese, mozzarella or Monterey Jack
To Prepare
  • Preheat oven to 400 degrees Fahrenheit.
  • Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.
  • Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

58 comments on “Chicken in Salsa Verde Tamal Casserole

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  1. hola pati, i plan to make this tamal casserole for my weekend trip with my girlfriends. i was wondering if lining the casserole dish with corn husk and a layer on top then bake the casserole in a water bath then remove from oven the last 15-20 mins to add cream and cheese. do you think it would work out ok? kinda like one big tamale! i would reheat it in a water bath too!

    can’t wait to try it, patty

    1. I would make it ahead of time and bake it later…. but if you bake it and have leftovers, they can be reheated too! (Just cover it when you reheat it so it doesn’t dry out).

  2. Love this dish! I kept mixing the masa until it floated in the glass. I used crisco and butter. Next time I am hunting for the lard. Thank you for such a wonderful show. And this delicious dish tamales casserole.

  3. I LOVE tamales, and I can’t wait to make this. Do you have any suggestions for a vegetable/vegetarian filling for this? I am new to Mexican cooking, and I am not sure what combination would taste good. Zucchini and tomatoes? Thank you.

    1. Deborah my family loves when I take chopped spinach leaves, corn, and some chunks of pepperjack cheese and actually mix it into the masa as a vegitarian option and we serve it with a salsa verde and sour cream. But I have had tamales that come with a slice or two of each of: potato, tomato, onion, peas, green beans, corn, and jalapeno (or not)

  4. Can u use pork meat instead that’s been cooked in broth and seasoning and then put the cooked meat on top and proceed with the rest

  5. does the cooking time vary depending the cooking dish ? i have had bad experiences with glass casserole dishes! by the way me and my 3 year old daughter love your show!

  6. Hola Pati! I came across this recipe in your cookbook, “Mexican Today”. I’ve never had success with recipes calling for masa, it’s always so heavy and too dense to enjoy. I followed your instructions, alternating the broth and masa harina, along with beating for a good 10-15 minutes, and I was so proud of the end result! Light, fluffy, tender tamal perfection; I couldn’t believe I made this. I can’t wait to experiment with different fillings. This is a great dish for warming the incredibly cold nights we are enduring here in the Northeast. Many thanks!

  7. Dear Pati, the Casserole is sooooo delish, but I used too much salt, and it was ruined-we couldn’t eat it. I made evr’ything from scratch like your recipe says, but I thought I knew better, and put too much salt. But the whole family decided we would all take at least one bite, and drink water after. hahahahaha Lol…. the flavor was great. This recipe is work, so I’ll have to wait a couple of weaks till I’m in the mood again, to work in the kitchen for a couple of hours. Oh well-the flavor is beyond! Will try again. Thx for the recipe

  8. This recipe is bomb! I never had the right things on hand to attempt tamales and I saw the episode with this recipe and tried it right away. Huge hit with my family, and now my extended family. Keep the awesome show and recipes coming Pati:)

  9. Oh ny goodness! The casserole is beyond delicious! And I’ll be making both it and the salsa verde again! My husband and I are enjoying this for dinner as I write – so so so good!

  10. Pati, this casserole was so darn good my family ate every bit of it. I tried it with the chicken of course but I also made it with a beef roast and red chili. DELICIOUS!!! My only problem was that it stuck to the bottom of the baking dish so I’m going to try using parchment paper. Can’t wait to eat this again.

  11. My Mexican mother in law and I called each other right away during the marathon and couldn’t believe what we were seeing. This looks amazing! We can’t wait to try this near Christmas!

      1. Nos salió demasiado rico! Lo llevamos a una cena familiar en nuestra iglesia (no son de comer comida mexicana normalmente), y nos dijeron que era muy muy rico. 🙂 Gracias por la receta! Aunque, la masa no flotó…

  12. Hi, Pati
    I made the Chicken in Salsa Verde Tamal Casserole tonight and had a problem making the tamal. I used the seasoned oil but could not get it to the white and spongy stage. Where did I go wrong? The finished dish was delicious.
    Pam

    1. Hi Pam, the dough gets less spongy when using the seasoned oil rather than the lard or vegetable shortening. So no worries, specially if you loved the dish!

  13. Hola Pati!
    I am so grateful to you for sharing this wonderful idea with us! I am going to make this for my darling Mama’s birthday dinner. She loves tamales, and loves to help make the dinner, but can’t use a steamer because she’s in a wheelchair and can’t reach into the pot! SO we are going to make it this way and have a wonderful time.
    You are a gem, can’t wait!

  14. Hello, Pati!
    Looking at this recipe brought to mind another recipe that my mom used to make. I never paid attention how she made it and after passing, I’ve craved it. Just recently a family member knew the recipe I described. She said it is called, “Huevo perdido”. I tried making it, but I think I add too much masa. Have you heard of it or have this recipe to share?

  15. Hi Pati! I finally made this Casserole! Wow really good-I work on Christmas day, so I’ll be making this again for potluck-thank you for all your wonderful Mexican dishes you bring

  16. Gracias, Pati– fuimos al Cardenal. Me encanto! Su chocolate caliente y su pan me gustaron mucho. No tuvimos tiempo para ir al Emporio. Next time… It was my first time in Mexico City and I loved it. They even understood my Spanish 🙂 Muchisimas gracias por su recomendacion del Cardenal. Despues fui a pintar mi cara para Dia de los Muertos. Que tenga buen dia y gracias de neuvo!!! — Matt de Phoenix, AZ

  17. Hi Pati– vamos a la Ciudad de Mexico el 28 de esta mes. On one of your shows, you visited a tamal factory in el D.F. No puedo encontrar el programa… como se llama el lugar? Gracias! Vamos tambien al Restaurante Cardenal!

    1. Que increible! El Cardenal es de mis restaurantes favoritos! La tamalería se llama Emporio y también tiene un restaurante. Que disfruten!

  18. Patti,
    Hola, I am so excited to make your tamale casserole for my mother-in-law’s birthday! The only problem is I don’t know what to serve with it, if anything. What do you suggest?

  19. Saw the show today.instantly craved my much missed tamales! Had everything on hand to make the casserole, so that’s what we had for dinner! Mmm que rico! Como siempre! Gracias por toda las recetas tan super deliciosas!!!!!

  20. Hi, Pati! One of my favorite things in this world are green corn tamales. Do I just make the masa sweeter and put strips of roasted chilies in the middle of the casserole? Love your show as always.

  21. Pati, I really dislike cilantro. I can handle dried coriander or seeds, just not the leafy stuff. What can I substitute in the Salsa Verde recipe?

    1. You can either just skip the cilantro, or substitute with another green herb of your choice, like chives or tarragon or even mint!

  22. Pati, how about a show using New Mexico green chile, I think this has such a unique flavor, smell, and heat. I love using that chile from Hatch New Mexico. I know you can have a great show issue no that with the skills and creativity you have.

  23. Pati
    Watching your brilliant program on tamales, lovely stuff.
    We are going to try your recipes.

    My wife was watching and wanted to know where your
    Colorful dishes came from

    Thanks

    George Samson

    1. Hola George, The dishes are made by Le Creuset! Thank you so much for watching & I hope you both enjoy the tamales.