Maria's Chicken Tamale Casserole

Rating: 3.75 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Handmade chicken tamales on a bed of Spanish rice with a creamy tomatillo sauce and topped with a blend of Mexican cheeses. Serve with a tossed salad for a complete meal.

By Eat Cake!

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
6
Yield:
1 9x13-inch casserole
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish.

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  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a large bowl. Add diced tomatoes with green chile peppers, garlic salt, onion powder, chili powder, salt, and pepper and mix well. Spread rice mixture into the bottom of the prepared baking dish.

  • Layer chicken tamales on top of rice mixture. Mix sour cream and salsa verde together in a bowl; pour over tamales. Sprinkle Cheddar cheese and Monterey Jack cheese over tamales. Cover dish with aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove foil and bake until cheese is browned, about 10 minutes more. Let sit for 10 to 15 minutes before serving.

Cook's Note:

This casserole freezes well. We usually make 2 to 3 at a time, cover them well with foil and freeze for use later. You can put a casserole straight in 350 degree F (175 degrees C) oven and bake for about 1 hour. Check the center to be sure it is hot.

Nutrition Facts

Per Serving:
634 calories; protein 25.7g; carbohydrates 54.5g; fat 34.6g; cholesterol 90.5mg; sodium 883.1mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Medora
Rating: 5 stars
11/26/2016
Excellent casserole! I had some left over tamales and came to AllRecipes to look for something to do with them. I had pork tamales and so used red sauce rather than green. Otherwise I made the recipe exactly as posted. The combination of red sauce and sour cream made a great sauce. Will definitely make again. Read More
Helpful
(4)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Medora
Rating: 5 stars
11/25/2016
Excellent casserole! I had some left over tamales and came to AllRecipes to look for something to do with them. I had pork tamales and so used red sauce rather than green. Otherwise I made the recipe exactly as posted. The combination of red sauce and sour cream made a great sauce. Will definitely make again. Read More
Helpful
(4)
dgirl
Rating: 5 stars
12/09/2019
No substitutions and we loved it! Next time I will use more tamales, they didn’t cover the whole 9x13 pan. Guess the tamales I bought were small. Read More
Helpful
(1)
Soup Loving Nicole
Allstar
Rating: 4 stars
09/30/2018
This turned out really good after sitting in the refrigerator overnight. The liquid from the tomatoes made my cream sauce separate originally but it sorted itself out in the end. I used both chicken and pork tamales and they both worked good. Even though I originally had issues with the cream sauce, the taste is delicious and that is coming from someone who doesn't typically care for sour cream sauces. This is a great way to utilize leftover tamales. Read More
Helpful
(1)
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Dawn Murin
Rating: 1 stars
01/15/2021
What a waste of good tamales Read More
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