This Chicken Tamale Casserole is a weeknight hero that tastes like a labor of love. I first made this on a rainy Sunday when I wanted the comforting flavors of tamales but not the time-consuming process of wrapping each one. The dish captures everything I adore about tamales — the tender masa, the brightness of chile verde, and melty Monterey Jack — but in an effortless, family-friendly format. The top crisps to a gentle golden edge while the interior stays moist and tender, a contrast of textures that always gets compliments. I discovered this version after adapting a traditional tamale idea to use a rotisserie bird and pantry staples. It became my shortcut for holiday leftovers and casual dinners alike. The shredded chicken soaks up the chile verde and chicken broth, creating a saucy, savory layer that pairs perfectly with the corn-forward masa. When my kids were little they declared it a celebration dish, and it’s appeared on birthday tables and impromptu gatherings ever since.

Ingredients

• Rotisserie chicken: About 1 whole bird, pulled, yielding roughly 4 cups shredded meat. A rotisserie bird adds instant savory depth and saves time; if unavailable, roast or poach chicken breasts or thighs and shred them.
• Chicken broth: Low-sodium chicken broth is used in the filling and for adjusting masa dough consistency. Using low-sodium gives you control over the final salt level, important with salty cheeses or canned sauces.
• Chile verde enchilada sauce: Provides tang and green-chile character. Use a mild or medium jarred sauce depending on your heat preference; homemade tomatillo salsa can substitute.
• Masa harina: Maseca or any reputable brand labeled for tamales. Masa gives the authentic corn masa texture; measure by spooning into the cup and leveling for accuracy.
• Butter: Cold unsalted butter cut into pieces creates a tender, rich masa dough. Cold butter beaten into masa yields a slightly flaky, soft crumb once baked.
• Frozen corn: Thawed sweet corn adds texture and pops of sweetness in the dough; reserve a cup to fold in later for visible kernels.
• Roasted poblano: Adds smoky, mild heat. Roast, peel, remove seeds, and roughly chop. Adjust quantity to control spice.
• Monterey Jack cheese: Shredded melts well and complements green sauces. Reserve some to sprinkle between layers and on top for a golden finish.
• Seasonings: Kosher salt, sugar, baking powder, garlic powder, and black pepper balance the masa and filling for a rounded savory profile.

Instructions

Prepare the oven and pan: Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil and set it aside so everything is ready to assemble. A metal pan will brown the edges better; glass holds heat but may lengthen bake time by a few minutes. Make the chicken filling: In a large skillet over medium-low heat combine the shredded chicken, 1 cup low-sodium chicken broth, 1 cup chile verde sauce, 1/4 cup chopped cilantro, and 1/2 teaspoon garlic powder. Warm gently while you prepare the dough so the flavors marry and the mixture becomes saucy; keep it off high heat to avoid drying the chicken. Process the masa dough: In a food processor add 3 cups masa harina, 2 teaspoons coarse kosher salt, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, 1/8 teaspoon black pepper, 12 tablespoons cold unsalted butter cut into pieces, 2 cups of thawed corn, and 2–4 tablespoons roasted poblano. Pulse until the mixture resembles a coarse meal. Add 2 1/4 cups chicken broth gradually and pulse until it reaches a thick peanut-butter-like consistency. If it seems too stiff, add up to 2 tablespoons more broth; too wet will make it gummy. Layer the casserole: Fold in the remaining 1 cup corn to the dough by hand. Press half of the masa into the bottom of the prepared pan using wet hands to prevent sticking. Sprinkle 3/4 cup shredded Monterey Jack cheese, then spread the warm chicken filling evenly. Add another 3/4 cup cheese over the chicken, then press the remaining dough over the top to cover. Use a spatula or damp hands for an even finish. Top and bake: Pour 1 cup chile verde sauce evenly over the top and sprinkle with the remaining 1 1/2 cups cheese. Cover the pan with foil and bake at 400 degrees Fahrenheit for 30 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and the edges are lightly golden. Let rest 10 minutes before serving so it sets and slices cleanly.

Storage Tips

Cool the casserole completely before refrigerating to avoid condensation that can make the top soggy. Store in an airtight container or cover tightly with plastic wrap; it will last up to 3 days. For freezing, portion into individual servings or freeze the whole pan wrapped in two layers of foil and a freezer bag for up to 3 months. When reheating, thaw in the refrigerator overnight and warm in a 350 degrees Fahrenheit oven until heated through, about 20 minutes for portions and 30–40 minutes for a whole pan. Avoid microwaving if you want to preserve the masa texture and avoid a rubbery top.

Ingredient Substitutions

If you don’t have rotisserie chicken, use 4 cups cooked shredded chicken from poached breasts or slow-roasted thighs. Swap Monterey Jack for Oaxaca or a mild cheddar for a sharper flavor; remember higher-salt cheeses will increase sodium. For a dairy-free version, use a plant-based butter and a grated dairy-free cheese, though the texture will be slightly different. If you can’t find masa harina labeled for tamales, look for brands specifying masa for tamales or use a corn masa specifically intended for tamale-making; regular cornmeal won’t yield the same tender masa texture.

Serving Suggestions

Serve slices with sour cream or Mexican crema, extra warmed chile verde sauce, and a sprinkle of fresh cilantro. Bright sides like pickled red onions, a simple jicama and orange salad, or charred street corn salad complement the rich casserole. For a complete meal, pair with a crisp green salad and lime wedges. It’s also excellent alongside refried beans and rice for a heartier spread or as a centerpiece at a casual buffet where guests can top their portions with avocado, hot sauce, or cotija cheese.

Cultural Background

This layered dish borrows from the traditions of tamales and enchiladas found throughout Mexican and Southwestern cuisine. Tamales are ancient Mesoamerican foods made from nixtamalized corn masa wrapped in husks and steamed; this casserole translates that masa-forward comfort into a baker-friendly format. Using chile verde connects the dish to northern Mexican flavors where green chile and tomatillo sauces bring brightness and acidity. The casserole format is a modern, Americanized convenience that preserves the essential elements — masa, seasoned meat, and salsa — while simplifying assembly.

Seasonal Adaptations

In summer, use fresh grilled poblano peppers and fresh corn kernels cut from the cob for a brighter, sweeter note. For winter, swap in roasted hatch chiles or canned roasted green chiles and add a pinch of smoked paprika for depth. Around holidays, consider adding chopped roasted pumpkin or sweet potato into the chicken layer for a festive twist. The dish also adapts to brunch: top with fried eggs and sliced avocado for a hearty weekend meal.

Meal Prep Tips

Assemble the casserole the night before and refrigerate unbaked to streamline dinner. For freezer meal prep, assemble in an aluminum pan, wrap tightly, and freeze; thaw overnight before baking as directed. Portion into individual microwave-safe containers for grab-and-go lunches, then reheat in the oven for best texture. Label with date and contents so you can rotate through your freezer efficiently and avoid freezer burn. Wet your hands slightly when pressing masa into the pan to prevent sticking and speed assembly.

This Chicken Tamale Casserole blends nostalgia and convenience: a dish that invites family gatherings, simplifies weeknights, and celebrates the flavors of masa and chile verde. Give it a try, adapt it to your heat tolerance, and make it a new staple for shared meals.