Tamale Casserole tastes just like your favorite homemade tamales, minus the hours and hours of preparation that tamales require. What I love most about this recipe is the yummy dough that serves as the "crust" for all the delicious filling. This is also a great way to use a store-bought rotisserie chicken to create an impressive dish! Instant corn masa mix makes all the difference here so be sure to get a big bag and keep it on hand, because you will be making this again and again.
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When it comes to choosing the salsa for this recipe, I love the Hatch Valley green salsa from New Mexico, "505 Southwestern"but any green salsa works great.
Meat Options for Tamale Casserole
One of the best things about this recipe is how versatile it is. I use rotisserie chicken from the grocery store, already cooked and ready to go. But you can easily use leftover roast, shredded or diced; cooked pork, diced; or opt for a vegetarian option and substitute with black beans.
- 3 red peppers
- 2 tablespoons olive oil
- 3 cups rotisserie chicken
- 2 cups green salsa
- 2 cups shredded pepper jack cheese
- 2 cups instant corn masa mix
- 1 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon baking powder
- 1 tablespoon salt
- 2 cups water
- 1/4 cup unsalted butter softened
Sauce and Garnish
- 1, 19 ounce can red enchilada sauce
- fresh cilantro
- Slice and dice 3-4 red peppers, toss with olive oil and roast in a 425° oven for about 30 minutes
- Place diced red peppers on a baking sheet lined with parachment paper and roast in the oven for about 30 minutes, until peppers are softened. While red peppers are roasting, shred or dice three cups of cooked meat diced into bite-sized pieces or shredded - use any meat you like, I use a rotisserie chicken from the grocery store.
- Combine meat, salsa, 1 1/2 cup shredded cheese and oven-roasted peppers in a medium bowl and set aside. Mix dry ingredients for the crust, add wet ingredients and combine to form a thick, sturdy dough.
- Press dough into prepared pan to about 1/2 inch thick and about 2 inches up the side of the dish. Add the filling. Be careful not to overfill the crust.
- Adjust oven to 350° and bake for 50 minutes, covered. Add remaining 1/2 cup of cheese to the top and bake uncovered for 20 additional minutes. While casserole bakes, warm the enchilada sauce on the stove.
- Let casserole rest for 10 minutes before serving.
- Spoon a few tablespoons of enchilada sauce onto each serving plate. Cut the casserole in squares or wedges and place each serving on top of the sauce, serve with a few sprigs of cilantro.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.