MEXICAN MUCBIL POLLO (CHICKEN TAMALE CASSEROLE)
Instead of individual tamales make this into a casserole. This is a winner, even if you use foil instead of banana leaves. Achiote, a condiment available in Mexican or Asian markets, adds mild flavor and deep red color to the pie. However, included here is some easy to make alternates if you can't find it.
Provided by Olha7397
Categories One Dish Meal
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Put achiote condiment or paste in a 6 to 8 quart pan. Use a heavy spoon to work condiment into a smooth paste, gradually adding a little of the water and mixing until well blended. Add remaining water and bouillon cubes and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, then pour liquid through a fine wire strainer and return to pan; discard residue in strainer. (If you are using achiote substitute, it is not necessary to strain the broth.).
- To broth, add anise seeds, mint, and chicken, placing chicken on top. Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir.
- Core tomatoes and cut each into 6 wedges. After chicken has cooked for 25 minutes, add onions. After 10 more minutes, add tomatoes alongside onions.
- At end of cooking time, remove pan from heat. Gently lift out vegetables and chicken, letting broth drain back into pan. When chicken is cool to touch, remove and discard skin and bones. Tear meat into bite size pieces.
- Boil broth over highest heat, uncovered, until reduced to 2 cups; stir to prevent sticking. (if using achiote substitute, add masa flour water mixture and return to a boil, stirring.) Remove from heat.
- Grease a 3-quart shallow casserole; evenly spread about half the Masa dough (you need 5 cups dough total) over bottom and sides of casserole, flush with rim. Add chicken, tomatoes, onions, and eggs, distributing evenly, then cover with broth. Shake dish gently to level filling.
- Gently spoon dollops of remaining dough on top, then spread carefully to enclose filling; don't worry if a few thin areas develop and bits of filling show. Cover tightly with foil. Bake on lowest rack of a 425°F oven for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour.
- Remove from oven and let stand for at least 10 minutes before serving. Accompany with radishes and green onions. Makes 8 servings.
- MASA DOUGH: Double recipe above and whip lard, butter, margarine, or solid vegetable shortening until fluffy, then stir in dehydrated masa flour and homemade chicken broth or canned regular strength chicken or beef broth. Stir until mixture holds together. If made ahead, cover and refrigerate for up to 3 days; bring to room temperature before using.
- ACHIOTE SUBSTITUTE: Mix 2 tablespoons vinegar, 3 tablespoons paprika, 1 1/2 teaspoons dry oregano leaves, 3 cloves garlic (pressed), and 1/2 teaspoon ground cumin.
- ACHIOTE PASTE: Place 2 ounces (1/3 cup) achiote )annatto sees (available in Mexican markets) in a small bowl with boiling water to cover; cover tightly and let stand for at least 12 hours to soften.
- Drain seeds and discard liquid. Combine seeds in a blender with 1 tablespoon ground cumin, 1 teaspoon coarsely ground black pepper, 2 teaspoons ground allspice, 2 tablespoons chopped garlic, 2 small dried hot red chiles (broken into pieces),1/2 teaspoon salt, and 6 tablespoons EACH orange juice and white wine vinegar.
- Whirl until smooth (takes several minutes). If made ahead, cover and refrigerate for up to 10 days; freeze for longer storage. Makes about 1 cup.
- The Best Of Sunset.
Nutrition Facts : Calories 621.9, Fat 41.7, SaturatedFat 13.7, Cholesterol 212.9, Sodium 273.2, Carbohydrate 27.6, Fiber 3.1, Sugar 3.2, Protein 33.3
MEXICAN CHICKEN TAMALE CASSEROLE
I had misplaced this recipe for years -- and was so thrlled to find it tucked away in one of my old, old cookbooks. This was a favorite of my kids when they were growing up. I've always made it with chicken, but a friend of mine used to substitute beef (I'm not sure what cut of meat she used).
Provided by Bobbie
Categories One Dish Meal
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts in casserole dish and sprinkle with onion soup mix. Pour white wine over. Cover with lid or foil. Bake at 350 for about an hour or until chicken is tender. Cool. Remove chicken in bite size pieces from bone -- discard skin. Be sure an retain the broth.
- Tamales might be wrapped in paper -- remove paper and strip as much juice off as possible from the wrapper, save. Cut into 1" pieces and place tamales and chicken in a bowl.
- In another bowl, mix enchilada sauce, white sauce, juice from tamales and broth from chicken. Mix well. Pour over chicken and tamales and gently mix. Transfer to large casserole dish.
- Sprinkle with olives (if using) and top with shredded cheese. Cover dish with lid or tightly with foil. Bake at 350 for 45 to 55 minutes or until hot and bubbly.
Nutrition Facts : Calories 1249.1, Fat 66.7, SaturatedFat 24.2, Cholesterol 312.7, Sodium 2629.6, Carbohydrate 47.2, Fiber 6.5, Sugar 12.8, Protein 102.9
CHICKEN TAMALE CASSEROLE
We came up with this recipe in the Firehouse. It's quickly became one of our favorites. It comes out with the taste of homemade tamales without all the trouble. Try it you won't be disappointed.
Provided by ffjeff4
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 Degrees.
- Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
- Pour mixture into a 13X9 baking dish coated with cooking spray.
- Bake at 400 degrees for 15 minutes or until set.
- Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
- Top with shredded chicken and remaining cheese.
- Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.
Nutrition Facts : Calories 473.3, Fat 20.8, SaturatedFat 9.3, Cholesterol 69.3, Sodium 1104.4, Carbohydrate 49.3, Fiber 4.3, Sugar 13, Protein 23.9
CHICKEN TAMALE CASSEROLE
When I think of tamales, I think of the rich masa and a chicken filling. This recipe recreates the masa in the topping, kind of like cornbread, but without sugar. If you don't have masa, use finely ground cornmeal. The filling uses convenience items too, like leftover cooked chicken, a can of fire-roasted tomatoes, and a can of chopped green chiles. Top with a good melting cheese of your choice, avocado slices, and chopped tomatoes. Garnish with black olives and sliced green onions, if desired. A little dollop of sour cream would be good, too!
Provided by Bibi
Categories Mexican Casserole
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
- Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
- Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
- Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
- Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
- When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
- While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
- Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
- Pour filling into the prepared dish.
- Carefully and evenly spread the masa harina mixture on top of the filling.
- Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour.
- Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
- Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 37.6 g, Cholesterol 69.5 mg, Fat 40.7 g, Fiber 6.5 g, Protein 26.9 g, SaturatedFat 13.1 g, Sodium 1184.1 mg
More about "mexican chicken tamale casserole recipes"
CHICKEN TAMALE CASSEROLE - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 8Total Time 1 hrCategory Bakes, Entrees
- Preheat oven to 400°F and spray a 9x13 baking dish with cooking spray. In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
- Bake for 20-25 minutes or until edges are golden brown and the middle is set. Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
- In a medium bowl, combine the chicken and the enchilada sauce. Pour over the top of the baked corn mixture.
CHICKEN TAMALE CASSEROLE (TAMAL EN CAZUELA) - MEXICO IN …
From mexicoinmykitchen.com
5/5 (11)Total Time 1 hr 30 minsCategory Antojitos, Main CourseCalories 265 per serving
- Place the tomatillos, peppers, and garlic in a saucepan. Cover with water and cook over medium heat for about 13-15 minutes, until they are cooked.
- Place the shredded chicken in a medium-size bowl and season with the onion powder, garlic powder, salt, and pepper.
- Clean the banana leaves by placing them under running water, then wipe them dry with a paper towel.
MEXICAN CHICKEN TAMALE CASSEROLE | RECIPELION.COM
From recipelion.com
Estimated Reading Time 30 secs
CHICKEN TAMALE CASSEROLE - PLAIN CHICKEN
From plainchicken.com
CHICKEN TAMALE CASSEROLE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
LOW CARB CHICKEN TAMALE CASSEROLE - ERICA'S RECIPES
From ericasrecipes.com
SIMPLE BEEF TAMALE CASSEROLE – COPYKAT RECIPES
From the-greatest-barbecue-recipes.com
CHICKEN TAMALE CASSEROLE | RECIPES, MEXICAN FOOD RECIPES, FOOD
From pinterest.com
LOVE TAMALES TRY THIS EASY RECIPE TASTE JUST LIKE TAMALES, …
From lovetoeatblog.com
CHICKEN TAMALE CASSEROLE | RECIPE | RECIPES, EASY CASSEROLE RECIPES ...
From pinterest.com
LOVE TAMALES TRY THIS EASY RECIPE TASTE JUST LIKE TAMALES, …
From dailymotion.com
EASY GROUND BEEF TAMALE CASSEROLE RECIPE | SIDECHEF
From sidechef.com
LOVE TAMALES TRY THIS EASY RECIPE TASTE JUST LIKE TAMALES, …
From youtube.com
TAMALE CASSEROLE
From msn.com
THIS EASY MEXICAN-INSPIRED CHICKEN TAMALE CASSEROLE RECIPE …
From pinterest.com
CHICKEN TAMALE CASSEROLE | RECIPE | RECIPES, EASY CASSEROLE RECIPES ...
From pinterest.com
CHICKEN TAMALE CASSEROLE, DELICIOUS EASY DINNER …
From youtube.com
CHICKEN TAMALE CASSEROLE | RECIPE | RECIPES, MEXICAN FOOD RECIPES ...
From pinterest.com
TAMALE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
CROCK-POT TAMALE BAKE + VIDEO
From msn.com
23 BEST MEXICAN CHICKEN CASSEROLES (+ EASY RECIPES)
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love