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Chicken Tamale Casserole Recipe

This Chicken Tamale Casserole recipe is a mouthful and a hot mess, that is absolutely a delicious mix of flavors that will have a Tex Mex party in your mouth!
4.3 from 3 votes
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Course: Main Dish
Cuisine: Mexican
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8
Calories: 523kcal
Author: The Wanderlust Kitchen
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Ingredients

Tamale Pie Base
  • 2/3 c. lard
  • 2 cup masa harina
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 tsp. baking powder
  • 1/2 tsp. Goya all-purpose seasoning - or salt
  • 1 1/3 c. chicken broth or water
Filling
  • 1/2 cup BBQ sauce
  • 2 cup shredded cooked chicken breast
  • 1 cup corn kernels
  • 1 15 ounce can black beans, drained
  • 8 ounces Monterrey Jack Cheese - shredded
Topping
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped scallions
  • 1/4 cup sliced red onion
  • 1 Jalapeno - sliced
  • Extra BBQ Sauce

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Bring 6 cups of water to a boil and keep hot.
  • Beat the lard with a hand mixer or the paddle attachment of an electric mixer until fluffy (60-90 seconds). Add in in the masa harina, chili powder, cumin, baking powder, and salt. Beat until all ingredients are well incorporated and there are no lumps. Slowly add in the chicken broth or water a little at a time until the mixture resembles the consistency of cake icing. Beat for another 6 minutes, then set aside for 15 minutes to let the ingredients moisten and rise.
  • Combine the BBQ sauce with the shredded chicken and corn in a large bowl. Toss to coat.
  • Scoop the tamale dough out into a 13" x 9" baking dish and smooth with a spatula (or your hands).
  • Spread the chicken and corn mixture evenly over the top of the sauce. Add black beans on top, followed by all of the shredded cheese.
  • Cover the dish with foil, using toothpicks to keep the foil from touching the cheese and sticking. Place the casserole dish on top of a rimmed baking sheet or other large oven-proof dish with tall sides (such as a roasting pan), and place in the oven. Once in the oven, pour the very hot water into the rimmed baking sheet so the tamale pie bakes in a bath of about two inches of water.
  • Bake for 45 minutes, then remove the foil and bake for another 10-15 minutes, or until the tamale base is set and cooked through.
  • Meanwhile, place the sliced red onion and sliced jalapeno in separate bowls. Cover with vinegar and let sit 1 hour to pickle.
  • When tamale pie is done, remove from oven and let cool 15 minutes. Top with chopped cilantro, scallions, pickled red onion and jalapeno. Serve with extra BBQ sauce.

NOTES

Before you ask, YES you need to use lard. Just trust me.
Nutrition Facts
Chicken Tamale Casserole Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
523
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
15
g
Cholesterol
 
75
mg
25
%
Sodium
 
850
mg
37
%
Carbohydrates
 
42
g
14
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!