There’s nothing quite like a homemade tamale — the tender masa, the savory filling, the comforting aroma. But as delicious as they are, tamales take time… a lot of time. Between soaking corn husks, wrapping each one, and steaming for hours, it’s definitely a labor of love.
That’s why this Chile Verde Chicken Tamale Casserole is such a game-changer. It delivers all the authentic flavor of traditional tamales — soft masa, zesty chile verde chicken, melty cheese — but skips all the complicated prep. No husks, no wrapping, no steaming. Just layer, bake, and enjoy!
What Makes This Recipe Special
This isn’t your average “tamale pie” made with boxed cornbread mix. Instead, it uses masa harina — the same finely ground, nixtamalized corn flour used in real tamales — for that unmistakable flavor and texture. The chicken simmers in green enchilada sauce and cilantro, soaking up all that tangy, herby goodness before being layered with buttery masa and cheese.
The masa itself is rich and flavorful, made with butter, chicken broth, and green chiles to create a smooth, thick dough that bakes up perfectly tender. Add just enough Monterey Jack cheese to make it creamy and comforting without overpowering the dish, and you’ve got a dinner that’s both rustic and irresistible.
The end result? Layers of soft masa, juicy chicken verde filling, and gooey cheese — everything you love about tamales, but on the table in under an hour.
Chile Verde Chicken Tamale Casserole
Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 3 cups masa harina
- 2 teaspoons salt
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon black pepper
- 1 1/4 cups unsalted butter (1 1/2 sticks), at room temperature
- 1 (4 oz) can green chiles, drained
- 3 1/4 cups chicken broth, divided
- 4 cups cooked chicken, shredded
- 2 cups green enchilada sauce, divided
- 1/4 cup fresh cilantro, chopped, plus more for serving
- 1/2 teaspoon garlic powder
- 3 cups Monterey Jack cheese, grated and divided
Directions
- Preheat oven to 400°F and grease a 9×13-inch baking dish.
- Make the filling: In a skillet over medium-low heat, combine shredded chicken, 1 cup chicken broth, 1 cup enchilada sauce, cilantro, and garlic powder. Let simmer while preparing the masa.
- Prepare the masa: In a large bowl, beat the butter until creamy. Add masa harina a little at a time, mixing well after each addition. Stir in green chiles, salt, sugar, baking powder, and pepper.
- Gradually add the remaining chicken broth until the mixture reaches the texture of thick peanut butter (you may not need all the broth).
- Assemble: Press half the masa mixture into the bottom of the prepared dish. Layer with 3/4 cup cheese, the chicken filling, another 3/4 cup cheese, and the remaining masa.
- Top and bake: Pour the remaining enchilada sauce over the top and sprinkle with the last of the cheese. Cover with foil and bake for 30 minutes. Remove foil and bake 10 minutes more, until cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro and serve warm.
Why You’ll Love It
✅ Authentic tamale flavor without the work
✅ Creamy, cheesy, and full of zesty green chile flavor
✅ Perfect for family dinners, potlucks, or meal prep
This Chile Verde Chicken Tamale Casserole has all the heart of a homemade tamale — just faster, easier, and just as delicious.