Get ready to transform your dinner routine with the most mouthwatering Mexican-inspired casserole that will have your family begging for seconds! This Darrington Chicken Tamale Casserole is not just a meal; it's a culinary adventure that combines the rich, comforting flavors of traditional tamales with the convenience of a one-dish wonder. Imagine layers of tender shredded chicken, creamy cornmeal, zesty green chilies, and melted cheddar cheese baked to golden perfection – this recipe is about to become your new weeknight superhero!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- shredded chicken
- cornmeal
- cheddar cheese
- green chilies
- onion
- garlic
- cumin
- baking powder
- chicken broth
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
- In a large mixing bowl, shred the cooked chicken into bite-sized pieces using two forks. Ensure the chicken is thoroughly shredded and free of large chunks.
- Dice the onion finely and mince the garlic cloves. Drain and chop the green chilies into small pieces.
- In a separate large bowl, combine cornmeal, baking powder, and ground cumin. Mix these dry ingredients thoroughly.
- Gradually add chicken broth to the dry mixture, stirring continuously to create a smooth, consistent batter without lumps.
- Fold the shredded chicken, diced onions, minced garlic, and green chilies into the cornmeal batter. Mix until all ingredients are evenly distributed.
- Pour half of the mixture into the prepared baking dish, spreading it evenly across the bottom.
- Sprinkle a generous layer of shredded cheddar cheese over the first layer of the mixture.
- Add the remaining cornmeal and chicken mixture on top of the cheese layer, ensuring complete coverage.
- Top the casserole with another layer of shredded cheddar cheese, creating a rich, melty topping.
- Cover the baking dish with aluminum foil and place in the preheated oven.
- Bake for 35-40 minutes, then remove the foil and bake for an additional 5-10 minutes until the top is golden brown and cheese is fully melted.
- Remove from oven and let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.
- Slice into portions and serve hot, optionally garnishing with fresh cilantro or sour cream.
Tips
- Chicken Prep: Use rotisserie chicken or pre-cooked chicken breasts for a quicker preparation. Shred the chicken while it's still warm for easier handling.
- Moisture is Key: Don't overmix the cornmeal batter. Stir just until ingredients are combined to keep the casserole tender and moist.
- Cheese Selection: While cheddar is classic, try mixing in monterey jack or pepper jack for an extra flavor kick.
- Make-Ahead Magic: This casserole can be assembled up to 24 hours in advance and refrigerated before baking. Just add 10-15 minutes to the cooking time if baking from cold.
- Spice it Up: Adjust the heat by choosing mild or hot green chilies, or add a dash of cayenne for more kick.
- Serving Suggestions: Garnish with fresh cilantro, a dollop of sour cream, or a side of fresh salsa to elevate the dish.
- Storage Tip: Leftovers can be stored in an airtight container for up to 3-4 days and reheat beautifully in the oven or microwave.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
