Mexican Mucbil Pollo Chicken Tamale Casserole Food

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CHICKEN TAMALE CASSEROLE



Chicken Tamale Casserole image

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

1 cup shredded Mexican blend cheese
1/3 cup milk
1/4 cup egg substitute
1 teaspoon cumin
1/8 teaspoon red pepper
1 (14 3/4 ounce) canned creamed corn
1 (8 1/2 ounce) box corn muffin mix (such as Jiffy or Martha White)
1 (4 ounce) can chopped green chilies
cooking spray
1 (10 ounce) canned red enchilada sauce
2 cups shredded cooked chicken
1/2 cup sour cream

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 (COOKING LIGHT)



Chicken Tamale Casserole (Cooking Light) image

Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg

Provided by seesko

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup nonfat milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8 1/2 ounce) box corn muffin mix (such as Martha White)
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breasts
1/2 cup nonfat sour cream

Steps:

  • Preheat oven to 400°F.
  • Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
  • Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 336.9, Fat 11.9, SaturatedFat 5, Cholesterol 49, Sodium 946.5, Carbohydrate 38.7, Fiber 3.4, Sugar 13.5, Protein 19.8

EASY TAMALE CASSEROLE



Easy Tamale Casserole image

A co-worker recently gave me this recipe. You can't get much easier than this!!! You can use fresh or frozen tamales. I'm sure you could easily substitute your favorite cheeses and add kernel corn, pinto beans, rotel tomatoes, etc. Simply great with cornbread or salsa biscuits. Can easily be expanded. Enjoy!

Provided by Mrs.Jack

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 dozen tamale
1 (6 ounce) can evaporated milk
1 (10 ounce) can soup, Swanson Chicken a la King or 1 (10 ounce) can cream of chicken soup
1 (4 ounce) can green chilies
8 ounces Velveeta Mexican cheese, grated
1/2 medium onion, chopped
1/2 cup cheddar cheese, shredded for top

Steps:

  • Preheat oven to 350°F.
  • Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
  • Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
  • Pour over tamales and bake for 30 minutes or until bubbling hot.
  • Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
  • Serve hot!

Nutrition Facts : Calories 300.5, Fat 20.3, SaturatedFat 13, Cholesterol 72, Sodium 974.8, Carbohydrate 13.9, Fiber 0.7, Sugar 6.7, Protein 16.3

CHICKEN TAMALES



Chicken Tamales image

Provided by Food Network Kitchen

Time 2h

Yield 24 tamales

Number Of Ingredients 12

24 dried corn husks
1 tablespoon chicken-flavored bouillon powder
1 pound skinless, boneless chicken breasts
3/4 pound skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 cup hot salsa verde
Kosher salt
1 dried ancho chile, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
  • Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
  • Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
  • in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

MEXICAN MUCBIL POLLO (CHICKEN TAMALE CASSEROLE)



Mexican Mucbil Pollo (Chicken Tamale Casserole) image

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

4 ounces achiote paste (recipe follows) or 4 ounces achiote, substitute (recipe follows)
5 cups water
4 chicken bouillon cubes
1/8 teaspoon anise seed
1/2 teaspoon dried mint
1 (4 lb) chicken, cut up (broiler-fryer)
2 large firm ripe tomatoes
2 medium onions, quartered
1 tablespoon dehydrated masa corn flour, mixed with 3 tablespoons water (corn tortilla flour, if using achiote substitute)
4 large hard-boiled eggs, halved lengthwise
24 radishes, about
green onion, ends trimmed
2/3 cup margarine or 2/3 cup vegetable shortening
2 cups dehydrated masa corn flour (corn tortilla flour)
1 1/3 cups homemade chicken broth

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

TURKEY TAMALE CASSEROLE



Turkey Tamale Casserole image

An easy, delicious version of a tamale that tastes like the real thing! I cheated a little bit with the taco mix, but it was in the cupboard and I figured it couldn't hurt, and it turned out great.

Provided by Heirloom

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 22

2 cups masa harina flour
2 cups chicken broth
2/3 cup vegetable shortening
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon baking powder
1 1/4 lbs ground turkey breast
1 green bell pepper, chopped
1/2 yellow onion, chopped
1 green chili pepper, minced
2 tomatillos, chopped
1/2 cup cilantro, chopped
3 ounces monterey jack cheese, grated
1 (1 1/4 ounce) package taco seasoning mix
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon salt
cracked pepper
monterey jack cheese, grated, for garnish
cilantro, torn, for garnish

Steps:

  • Crumble turkey into a large skillet over medium high heat and cook until almost all the pink is gone, about 4-5 minutes.
  • Add green bell pepper, onion, green chili, tomatillos and cilantro and cook until softened
  • Add taco seasoning mix, chili powder, cumin, oregano, paprika, salt and pepper.
  • Reduce heat to low and allow to simmer, shutting off burner after 10 minutes.
  • Preheat oven to 350 degrees Fahrenheit.
  • Meanwhile, in a medium mixing bowl beat vegetable shortening on low speed until fluffy.
  • In a separate mixing bowl whisk masa harina flour, salt, sugar and baking powder.
  • Add chicken broth and mix with your hands until thoroughly combined.
  • Beat flour mixture into vegetable shortening until the dough is combined. It may still have a few lumps, but that's normal.
  • In a round casserole dish spread half of the masa harina dough in the bottom.
  • Layer turkey filling mixture on top of that and sprinkle with monterey jack cheese.
  • Top with remainder of masa harina dough.
  • Place casserole dish in 9 x 13 baking dish and fill with water 1/2 way up the casserole dish.
  • Cover with foil and bake for 55 minutes.
  • Remove foil and turn oven temperature up to 425 degrees Fahrenheit and bake for an additional 10 minutes until top of crust just starts to turn golden brown.
  • Remove from oven and garnish with monterey jack cheese and torn cilantro.

HOT TAMALE CASSEROLE



Hot Tamale Casserole image

If you like Mexican food you'll love this recipe! It's a little extra work but well worth it. Make it as hot or as mild as you like.

Provided by Bergy

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 24

10 ounces thawed frozen whole kernel corn
3 tablespoons tomato paste
1 (14 ounce) can chopped tomatoes
3 jalapeno peppers, chopped (optional)
1 cup green pepper, chopped
1 cup onion, chopped
1 1/4 lbs lean ground beef
2 tablespoons lite olive oil
1 cup sliced green olives
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon allspice
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
1 tablespoon yellow cornmeal
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
3 tablespoons butter or 3 tablespoons margarine, melted
3/4 cup 2% low-fat milk
1 large egg, lightly beaten
1/2 cup sharp cheddar cheese, grated
1 jalapeno pepper, finely chopped

Steps:

  • Heat oil in a large skillet.
  • Add onion and green pepper; saute until tender.
  • Add beef and cook until crumbly.
  • Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
  • Simmer stirring frequently for 30 minutes.
  • Preheat oven to 450°F.
  • Spoon mixture into a 2 1/2 qt casserole.
  • MAKE TAMALE TOPPING----------------.
  • In a large bowl mix, flour cornmeal, sugar and baking powder.
  • Add melted butter, milk, and egg.
  • Stir only until dry ingredients are just moistened.
  • Quickly stir in the jalapeno pepper and cheese.
  • BACK TO THE CASSEROLE-----------.
  • Spoon the topping in large spoonfuls around the edge of the casserole.
  • Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.

TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)



Tamales de Pollo (Chipotle Chicken Tamales) image

Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.

Provided by Tejal Rao

Categories     project

Time 4h15m

Yield 12 to 16 tamales

Number Of Ingredients 7

20 dried corn husks (from about 8 ounces)
3 1/2 cups/410 grams harina de maíz nixtamalizado (such as Maseca)
1 teaspoon fine salt
1/2 teaspoon baking powder
6 tablespoons lard or vegetable oil
2 1/2 to 3 cups chicken broth or water
1 1/2 cups Tinga de Pollo

Steps:

  • Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
  • Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
  • To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
  • Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.

BEEF TAMALE CASSEROLE



Beef Tamale Casserole image

An easy alternative to tamales. I like to make it in my large oval casserole dish and round it up like a giant tamale. I also substitute a small can of diced green chilies for the bell pepper when I didn't have any on hand and discovered I prefer it. Muy bueno.

Provided by SharleneW

Categories     One Dish Meal

Time 45m

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
1/2 teaspoon salt
4 cups water
1 lb lean ground beef
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
fresh ground black pepper
1 (14 1/2 ounce) can crushed tomatoes, in thick puree
1 (16 ounce) can kidney beans, rinsed and drained
2 cups corn kernels (fresh, frozen or canned(drained)
2 cups grated cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
  • Over medium heat, bring mixture to a boil.
  • Reduce heat and then cook, stirring, until thickened (about 5 minutes).
  • In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
  • Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
  • Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
  • Spoon in meat mixture.
  • Spread cornmeal mixture over and then sprinkle with cheese.
  • Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 378.6, Fat 16.5, SaturatedFat 8.5, Cholesterol 66.5, Sodium 873.5, Carbohydrate 35.2, Fiber 6, Sugar 4.3, Protein 24.6

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