I reimagined a Tamale Casserole with masa harina, shredded chicken, roasted poblanos, tomatillos and Monterey Jack. Between rotisserie chicken, jarred salsa verde and a handful of pantry staples, I put together a speedy version that keeps all the bold elements intact. Curious about my approach? Read on.

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I can’t stop thinking about my chile verde chicken tamale casserole, it’s a quick spin on real chicken tamales but somehow more… addictive.

It features masa harina for tamales, a generous handful of shredded cooked chicken, bright tomatillos and roasted poblano peppers, plus cilantro and a squeeze of lime juice. Melted Monterey Jack and crumbled queso fresco add that guilty thrill.

It hangs on the line between Tamale Casserole and classic Mexican dishes yet feels like its own thing, messy and proud. I messed up plenty times getting it right, so i’m telling you it’s worth the detour.

Why I Like this Recipe

– I love how bright and tangy it is, yet still feels like cozy comfort food, perfect when I need something familiar but not boring
– It’s really forgiving, i can shortcut stuff when i’m tired and it still comes out great
– Makes a ton and reheats perfectly, so it’s my go-to for feeding friends or for easy leftovers
– The textures are awesome, gooey on top with a soft, pillowy base under it, every bite kinda surprises me

Ingredients

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Masa harina: corn flour, mostly carbs, some fiber, gives masa body and corn flavor.
Lard or shortening: lots of fat, makes tamale dough silky and tender, not virtuous.
Chicken: main protein, lean if skinless, soaks up green sauce beautifully.
Tomatillos: tangy, bright acidity, vitamin C and green salsa backbone.
Poblanos: mild pepper, smoky roasted depth, vitamin A and subtle heat.
Cilantro: fresh herb, low calories, gives citrusy green lift, people either love or hate.
Monterey Jack: melty, adds creamy fat and mild spice if pepper jack, salty comfort.
Onion: sweated sweetness or sharpness raw, gives body and savory depth.

Ingredient Quantities

2 1/2 cups masa harina for tamales

1 1/2 teaspoons baking powder

2 teaspoons kosher salt, plus more to taste

1 cup lard or vegetable shortening, or 3/4 cup softened butter

1 3/4 to 2 cups warm chicken broth, more if needed

3 cups shredded cooked chicken, about 1 1/2 to 2 pounds raw before cooking (rotisserie works great, i use it all the time)

1 to 1 1/2 pounds tomatillos, husked and rinsed (about 8 to 10) or one 16 ounce jar salsa verde for a shortcut

2 poblano or Anaheim peppers, roasted, peeled, seeded and chopped

1 medium white or yellow onion, chopped

3 cloves garlic, smashed or minced

1 to 2 jalapeños, seeded if you want less heat

1 cup packed fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup plus 2 tablespoons chicken broth for blending the sauce, reserve from above

2 tablespoons lime juice

1 to 2 cups shredded Monterey Jack or Pepper Jack cheese

1/2 cup crumbled queso fresco or cotija, optional

2 tablespoons vegetable oil for sautéing

Sour cream or Mexican crema for serving, sliced radishes, sliced green onions and lime wedges for garnish, all optional

How to Make this

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1. Preheat oven to 375 F. Measure 1 3/4 to 2 cups warm chicken broth, then set aside 1 cup plus 2 tablespoons of it for the sauce, keep the rest for the masa. Grease a 9×13 baking dish.

2. Roast the tomatillos, poblanos and jalapeños under the broiler or on a hot sheet pan until charred and softened, turning so they blister evenly. Cool, peel and seed the poblanos and jalapeños if you want less heat; roughly chop. If you prefer a shortcut use one 16 ounce jar salsa verde instead of fresh tomatillos.

3. Make the chile verde: in a blender combine roasted tomatillos (or jarred salsa verde), chopped poblanos, jalapeños, 1 cup plus 2 tbsp reserved chicken broth, 1 cup packed cilantro, 1 teaspoon cumin, 1 teaspoon oregano, 2 tablespoons lime juice, half the chopped onion and 2 cloves garlic. Blend until smooth.

4. Heat 2 tablespoons vegetable oil in a skillet over medium heat, sauté the remaining half of the onion and the last garlic clove until soft and translucent, about 3 to 4 minutes. Pour in the blended verde sauce, simmer 6 to 8 minutes to deepen the flavor, then stir in the shredded cooked chicken and chopped roasted poblanos, warm through and season with salt to taste. Remove from heat.

5. Make the masa: in a large bowl whisk 2 1/2 cups masa harina with 1 1/2 teaspoons baking powder and 2 teaspoons kosher salt. Cut in 1 cup lard or vegetable shortening (or 3/4 cup softened butter) and beat until light and fluffy. Gradually add the remaining warm chicken broth, starting with 1 3/4 cups, beat until the masa is spreadable and airy; add more broth if needed. Tip: a small piece of masa should float in a bowl of cold water when it is the right texture.

6. Assemble: spread about half of the masa evenly in the prepared pan, smoothing the top. Spoon the chicken chile verde mixture over the masa in an even layer.

7. Sprinkle 1/2 to 3/4 cup of shredded Monterey Jack or Pepper Jack over the chicken layer, then spread the remaining masa on top and smooth. Spoon any extra verde sauce over the top if you like it saucier, then sprinkle remaining 1/2 to 3/4 cup cheese and crumble 1/2 cup queso fresco or cotija on top if using.

8. Bake for about 25 to 35 minutes until the top is set and slightly golden at the edges. Let rest 10 to 15 minutes before slicing so it firms up.

9. Serve warm with sour cream or Mexican crema, sliced radishes, sliced green onions and lime wedges. Quick tip: rotisserie chicken works great here if you want to skip cooking chicken yourself.

Equipment Needed

1. Oven plus a rimmed baking sheet for broiling the peppers and tomatillos
2. 9×13 baking dish, greased
3. Blender or food processor for the verde sauce
4. Large mixing bowl and a whisk for the masa
5. Skillet for sautéing the onion and finishing the chicken
6. Sharp knife and cutting board for chopping and seeding peppers
7. Measuring cups and spoons (including a 1 cup measure and tablespoon)
8. Spatula or offset spatula to spread the masa, plus a wooden spoon for stirring
9. Cheese grater and oven mitts or tongs for handling hot pans

FAQ

Q: How do I know the masa is the right consistency? A: The dough should be soft and spreadable, not dry or crumbly and not greasy. If it falls apart, add warm chicken broth a tablespoon at a time until it holds together; if it feels too wet, add a bit more masa harina. A quick test: drop a small ball in cold water, if it floats it's ready, if it sinks add a little more fat or beat it longer.

Q: Can I shortcut the tomatillo sauce with jarred salsa verde? A: Yes, one 16 ounce jar works fine, cut the blended sauce amounts and taste for salt. Fresh tomatillos are brighter though, roasted ones give more depth, but jarred saves big time when youre short on time.

Q: What fat should I use in the masa, lard, shortening or butter? A: Lard gives the lightest, most authentic tamale texture, shortening is neutral and reliable, butter adds great flavor but can make the masa slightly denser. Use what you like, but beat it well into the masa to trap air for a fluffier bake.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble and freeze unbaked for up to 3 months, wrapped tightly. Bake from frozen at the recipe temp adding about 20 to 30 minutes and cover with foil for most of the time so it heats through without drying out. You can also bake, then cool and freeze individual slices for quick reheats.

Q: How do I tame the heat if it turns out too spicy? A: Stir in more shredded cheese, dollop sour cream or crema, or scatter slices of avocado to mellow the heat. You can also serve with lime wedges and chopped cilantro which brighten the dish and distract from heat.

Q: How do I know when the casserole is done? A: The top should be set and lightly golden, edges may pull away a bit from the pan, and a toothpick in the center should come out with a few moist crumbs not raw wet batter. If it still jiggles a lot in the center, give it another 5 to 10 minutes.

Chile Verde Chicken Tamale Casserole Recipe Substitutions and Variations

Lard/shortening/butter: swap with 1 cup solid coconut oil or 1 cup vegetable shortening for the same flaky texture, or use 3/4 to 1 cup neutral oil (canola) if that’s what you got, just know the masa will be a touch softer
Fresh tomatillos or jarred salsa verde: if you dont have fresh, use one 16 oz jar salsa verde or 1 1/2 cups canned tomatillos; roasted green tomatoes work in a pinch but taste will be less bright
Poblano or Anaheim peppers: replace with 2 cups canned roasted green chiles (Hatch style), or roast 2 green bell peppers plus 1 jalapeño for heat; pasilla or cubanelle peppers also make good stand-ins
Shredded chicken: use shredded turkey, 2 cups cooked black beans for a vegetarian version, or young green jackfruit (drained and shredded) to mimic the texture; if using canned chicken reduce added salt

Pro Tips

– Really char the tomatillos and peppers, dont be shy. The blackened bits give the verde real depth, and if you use jarred salsa add a splash more lime and extra cilantro then simmer it a few minutes so it tastes fresh not canned.

– Get the masa texture right before you assemble. Use warm broth, beat the fat until light and fluffy, add broth slowly and do the cold water float test. If it feels heavy add a little more broth, but dont overmix or it can get gummy.

– Keep things moist but not soggy with the cheese and sauce. Sprinkle cheese in the middle layer so it melts into the filling, and if you like it saucier spoon extra verde on top after baking. A wet spatula or a light brush of oil on your spatula makes smoothing the top much easier.

– Let it rest and plan for leftovers. Give the casserole 10 to 15 minutes after baking so it firms up and slices cleanly. For make ahead, you can freeze assembled pans, thaw overnight then bake a bit longer; reheat slices wrapped in foil so they dont dry out.

Chile Verde Chicken Tamale Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

445

kcal

Equipment: 1. Oven plus a rimmed baking sheet for broiling the peppers and tomatillos
2. 9×13 baking dish, greased
3. Blender or food processor for the verde sauce
4. Large mixing bowl and a whisk for the masa
5. Skillet for sautéing the onion and finishing the chicken
6. Sharp knife and cutting board for chopping and seeding peppers
7. Measuring cups and spoons (including a 1 cup measure and tablespoon)
8. Spatula or offset spatula to spread the masa, plus a wooden spoon for stirring
9. Cheese grater and oven mitts or tongs for handling hot pans

Ingredients

2 1/2 cups masa harina for tamales
1 1/2 teaspoons baking powder
2 teaspoons kosher salt, plus more to taste
1 cup lard or vegetable shortening, or 3/4 cup softened butter
1 3/4 to 2 cups warm chicken broth, more if needed
3 cups shredded cooked chicken, about 1 1/2 to 2 pounds raw before cooking (rotisserie works great, i use it all the time)
1 to 1 1/2 pounds tomatillos, husked and rinsed (about 8 to 10) or one 16 ounce jar salsa verde for a shortcut
2 poblano or Anaheim peppers, roasted, peeled, seeded and chopped
1 medium white or yellow onion, chopped
3 cloves garlic, smashed or minced
1 to 2 jalapeños, seeded if you want less heat
1 cup packed fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup plus 2 tablespoons chicken broth for blending the sauce, reserve from above
2 tablespoons lime juice
1 to 2 cups shredded Monterey Jack or Pepper Jack cheese
1/2 cup crumbled queso fresco or cotija, optional
2 tablespoons vegetable oil for sautéing
Sour cream or Mexican crema for serving, sliced radishes, sliced green onions and lime wedges for garnish, all optional

Directions

Preheat oven to 375 F. Measure 1 3/4 to 2 cups warm chicken broth, then set aside 1 cup plus 2 tablespoons of it for the sauce, keep the rest for the masa. Grease a 9×13 baking dish.
Roast the tomatillos, poblanos and jalapeños under the broiler or on a hot sheet pan until charred and softened, turning so they blister evenly. Cool, peel and seed the poblanos and jalapeños if you want less heat; roughly chop. If you prefer a shortcut use one 16 ounce jar salsa verde instead of fresh tomatillos.
Make the chile verde: in a blender combine roasted tomatillos (or jarred salsa verde), chopped poblanos, jalapeños, 1 cup plus 2 tbsp reserved chicken broth, 1 cup packed cilantro, 1 teaspoon cumin, 1 teaspoon oregano, 2 tablespoons lime juice, half the chopped onion and 2 cloves garlic. Blend until smooth.
Heat 2 tablespoons vegetable oil in a skillet over medium heat, sauté the remaining half of the onion and the last garlic clove until soft and translucent, about 3 to 4 minutes. Pour in the blended verde sauce, simmer 6 to 8 minutes to deepen the flavor, then stir in the shredded cooked chicken and chopped roasted poblanos, warm through and season with salt to taste. Remove from heat.
Make the masa: in a large bowl whisk 2 1/2 cups masa harina with 1 1/2 teaspoons baking powder and 2 teaspoons kosher salt. Cut in 1 cup lard or vegetable shortening (or 3/4 cup softened butter) and beat until light and fluffy. Gradually add the remaining warm chicken broth, starting with 1 3/4 cups, beat until the masa is spreadable and airy; add more broth if needed. Tip: a small piece of masa should float in a bowl of cold water when it is the right texture.
Assemble: spread about half of the masa evenly in the prepared pan, smoothing the top. Spoon the chicken chile verde mixture over the masa in an even layer.
Sprinkle 1/2 to 3/4 cup of shredded Monterey Jack or Pepper Jack over the chicken layer, then spread the remaining masa on top and smooth. Spoon any extra verde sauce over the top if you like it saucier, then sprinkle remaining 1/2 to 3/4 cup cheese and crumble 1/2 cup queso fresco or cotija on top if using.
Bake for about 25 to 35 minutes until the top is set and slightly golden at the edges. Let rest 10 to 15 minutes before slicing so it firms up.
Serve warm with sour cream or Mexican crema, sliced radishes, sliced green onions and lime wedges. Quick tip: rotisserie chicken works great here if you want to skip cooking chicken yourself.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.