This Chicken Tamale Casserole has a special place in my weeknight repertoire: it takes the nostalgia of a steaming tamale and translates it into a simple, family-friendly pan bake. I first pulled this combination together on a busy week when I had a leftover rotisserie bird and a craving for something warm, layered, and full of green chile flavor. The result—soft, buttery masa dough on top and bottom, a tangy shredded chicken center, molten Monterey Jack cheese, and a bright cilantro finish—felt like a holiday tamale without the hours of steaming. What makes this dish so enduring is its balance of texture and flavor. The masa base becomes tender and slightly crumbly, the chicken filling stays saucy thanks to chicken broth and enchilada sauce, and the cheese creates those irresistible stretchy pulls that make every serving feel indulgent. It’s a recipe I make when I want comfort food that still feels celebratory; my family always argues over the crispy edges and who gets the corner piece. If you love tamales but want something easier to assemble on a weeknight, this is the shortcut that still honors the classic flavors.

Ingredients

• Rotisserie chicken (about 4 cups pulled): A cooked whole chicken speeds preparation and adds rich roasted flavor; remove skin if you prefer less fat.
• Low-sodium chicken broth: Needed both for the chicken filling and to hydrate the masa—use low-sodium so you can control the final salt level.
• Chile verde enchilada sauce: Provides tang and green chile depth; choose a brand you like or use homemade salsa verde for a fresher finish.
• Masa harina (3 cups): The essential corn flour that gives tamales their distinctive texture—look for Maseca or another reputable brand labeled for tamales.
• Unsalted butter (12 Tbsp cold): Cold butter worked into masa creates tenderness; you can substitute vegetable shortening for a more traditional texture.
• Frozen corn (3 cups, thawed): Adds sweet kernels and moisture; split into two portions—most goes into the dough, some folded in at the end.
• Roasted poblanos (2–4 Tbsp): Adds charred complexity and mild heat—adjust to your taste.
• Monterey Jack cheese (3 cups grated): Melts beautifully and complements green sauce; use pre-shredded for convenience, or grate from a block for better melt.
• Salt, sugar, baking powder, garlic powder, black pepper: Small amounts round out the masa and the filling for balanced flavor.

Instructions

Preheat and prepare dish: Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking; chilling time for the dough is not required, but ensure the pan is ready before you start assembling. A hot oven will create a slightly crisp top edge while keeping the interior tender. Warm the chicken filling: In a large skillet over medium-low heat, combine pulled rotisserie chicken (about 4 cups), 1 cup low-sodium chicken broth, 1 cup chile verde enchilada sauce, 1/4 cup chopped cilantro, and 1/2 tsp garlic powder. Stir occasionally until warmed through—about 5–7 minutes—so the shredded chicken absorbs the sauce and becomes moist rather than dry. Make the masa dough: In a food processor, add 3 cups masa harina, 2 tsp coarse kosher salt, 3 Tbsp granulated sugar, 1 1/2 tsp baking powder, 1/8 tsp ground black pepper, 12 Tbsp cold unsalted butter (cut into pieces), 2 cups thawed corn, and 2–4 Tbsp roasted poblanos. Pulse until the butter is worked into a coarse meal. With the processor running, stream in about 2 1/4 cups chicken broth until the mixture reaches a thick peanut-butter consistency. You may need 2 1/4 to 2 1/2 cups total—add a tablespoon at a time if needed. Fold in the remaining 1 cup of corn by hand. Layer the casserole: Press half of the masa mixture evenly into the bottom of the prepared pan—use slightly damp hands to smooth it without compressing it too much. Sprinkle with 3/4 cup grated Monterey Jack, spread the warmed chicken filling over the cheese, then sprinkle another 3/4 cup cheese on top of the chicken. Press the remaining masa gently over the cheese layer to form the top crust. Top and bake: Pour 1 cup chile verde sauce over the top and sprinkle with the remaining 1 1/2 cups Monterey Jack cheese. Tent the dish with foil and bake at 400°F for 30 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and the edges are slightly golden. Allow to rest 10 minutes before cutting, then garnish with 2 Tbsp chopped cilantro.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely then wrap the whole pan tightly in two layers of heavy-duty foil and place in a freezer-safe bag or container for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then bake uncovered at 350°F for about 20–30 minutes until heated through. For single portions, reheat in a 325°F oven for 10–15 minutes to avoid drying out the masa; cover with foil if the edges are browning too quickly.

Ingredient Substitutions

If you don’t have a rotisserie chicken, poach boneless skinless chicken breasts or thighs in seasoned broth until just cooked, then shred. Swap butter for vegetable shortening if you prefer the traditional tamale mouthfeel—use the same amount. If you want less dairy, reduce the cheese to 1 cup and stir a cup of crumbled queso fresco into the chicken for a lighter melt. For spicier flavor, increase the roasted poblanos or stir in 1–2 Tbsp chopped pickled jalapeños. For gluten-free reassurance, verify that your enchilada sauce and broth are labeled gluten-free.

Serving Suggestions

Serve slices with a crisp green salad, pickled red onions, and lime wedges to cut the richness. For a festive spread, pair with charred street corn, refried beans, and warm flour or corn tortillas. Garnish with fresh cilantro, a drizzle of crema or sour cream, and extra chopped roasted poblanos. It makes a satisfying main for family dinners, potlucks, or casual gatherings where guests can scoop generous portions into bowls or onto plates.

Cultural Background

This layered bake is an interpretation of traditional tamales—corn dough filled with seasoned meats and steamed in husks. The casserole captures the core elements: masa, savory shredded meat, and chile sauce—translated into a simplified format that echoes home-style Mexican-American cooking. Tamales have a long history in Mesoamerica, where nixtamalized corn and masa were central to many ceremonial and everyday dishes. This version honors that heritage while adapting to modern kitchens that prefer oven-based convenience.

Seasonal Adaptations

In summer, add roasted fresh corn and tomatillo salsa for brightness; in cooler months, swap poblanos for roasted hatch chiles for deeper heat. For holiday variations, mix in chopped roasted sweet potatoes or black beans to make a heartier vegetarian version (replace chicken with 2 cups canned black beans and increase cheese or add a smoky mole). You can also top with a crushed tortilla-chip crumble for a crunchy finish in autumn-inspired gatherings.

Meal Prep Tips

Assemble the dish in the morning and refrigerate until ready to bake that evening to save time. Portion into individual foil containers for grab-and-go lunches or single-serve freezer meals—bake from thawed or reheat in a 350°F oven. Keep grated cheese separate until the final 15 minutes of baking if you plan to freeze, so the texture remains fresh when reheated. Label containers with the date and contents for easy rotation from the freezer.

This casserole is both comforting and flexible: a perfect gateway to tamale flavors for busy cooks who want big results with minimal fuss. Gather your ingredients, loosen your schedule, and enjoy a dish that brings people together around the table.