This Chicken Tamale Casserole has been my weeknight lifesaver and weekend showstopper for years. I first discovered this approach when I wanted all the comforting flavor of tamales but didn’t have time to wrap dozens of corn husks or stand at the stove all afternoon. The result keeps the bright tang of chile verde, the soft, tender masa-like top and bottom layers, and a gooey cheese-and-chicken heart that everyone fights over. The texture is somewhere between a classic tamale and a shepherd’s pie: a soft, slightly crumbly corn layer that yields to a warmly spiced shredded chicken filling.

What makes this version special is the balance of convenience and authenticity. Using a rotisserie chicken speeds things up without sacrificing depth; the chicken absorbs the chile verde and becomes the perfect partner to the buttery masa dough. Each bite has a little chew from corn kernels, a gentle heat from roasted poblanos, and a rich, melty finish from Monterey Jack. It’s the kind of dish that fills the house with an irresistible aroma—the sort of meal that makes neighbors knock and family linger at the table.

Ingredients

• Chicken: 1 rotisserie chicken, pulled (about 4 cups). Using a pre-cooked bird saves time and adds depth; brown-skinned varieties give a touch more savory flavor. Remove skin for less fat or leave it if you want richer filling.
• Chicken liquids & flavor: 1 cup low-sodium chicken broth and 1 cup chile verde enchilada sauce. The broth keeps the filling moist; the verde provides tangy, slightly herbal heat—choose a reputable brand or homemade sauce for the brightest flavor.
• Herbs & aromatics: 1/4 cup chopped cilantro and 1/2 teaspoon garlic powder. Fresh cilantro added into the filling lifts the dish and pairs perfectly with the chile verde.
• Tamale dough base: 3 cups masa harina (not masa for tortillas). Look for brands like Maseca or Bob’s Red Mill. Masa harina is dried, nixtamalized corn flour that gives the authentic corn profile.
• Seasoning & leavening: 2 teaspoons coarse kosher sea salt, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/8 teaspoon ground black pepper. The sugar rounds acidity while baking powder lightens the dough.
• Fat: 12 tablespoons unsalted butter, cold and cut into pieces. Cold butter gives a tender, slightly flaky texture similar to traditional lard-based tamale dough.
• Add-ins: 3 cups frozen corn, thawed (divided), and 2 to 4 tablespoons roasted poblano peppers, chopped. The corn gives pleasant pop and texture; poblanos add smoky heat—adjust to taste.
• More liquid: 2 1/4 cups low-sodium chicken broth (plus more if needed). This hydrates the masa to the right consistency.
• Cheese & finishing: 3 cups grated Monterey Jack cheese (divided), 1 cup chile verde enchilada sauce for topping, and 2 tablespoons cilantro for garnish.

Instructions

Preheat and prepare: Preheat the oven to 400°F (204°C). Lightly grease or spray a 9×13-inch baking dish with cooking spray. Lining the pan with a thin sheet of parchment makes cleanup easier and helps lift the casserole out in neat slices. Warm the chicken filling: In a large skillet set over medium-low heat, combine the pulled rotisserie chicken, 1 cup chicken broth, 1 cup chile verde enchilada sauce, 1/4 cup chopped cilantro, and 1/2 teaspoon garlic powder. Stir occasionally while you prepare the dough—this allows flavors to marry and liquids to warm so the filling is hot when layered. Make the tamale dough: In the bowl of a food processor, add 3 cups masa harina, 2 teaspoons coarse kosher salt, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, and 1/8 teaspoon ground black pepper. Add 12 tablespoons cold butter cut into pieces, 2 cups of the thawed corn, and the roasted poblano tablespoons. Pulse until a coarse meal forms. With the motor running, add 2 1/4 cups chicken broth in a steady stream and process until the mixture has the consistency of thick peanut butter. If it seems dry, add up to 2 tablespoons more broth. Remove and fold in the remaining 1 cup corn by hand for texture. Assemble the layers: Press half of the masa mixture firmly into the bottom of the prepared 9×13 pan to form an even layer. Sprinkle about 3/4 cup of the grated Monterey Jack over the masa. Spoon the warmed chicken filling evenly over the cheese. Sprinkle another 3/4 cup cheese across the chicken. Press the remaining masa mixture gently and evenly over the top to seal the layers. Top and bake: Spread 1 cup of chile verde sauce over the top masa layer and sprinkle with the remaining 1 1/2 cups of grated Monterey Jack. Cover the pan tightly with foil and bake for 30 minutes. Remove the foil and bake another 10 minutes or until the cheese is bubbling and the top is lightly golden. Let rest 10 minutes before slicing; garnish with 2 tablespoons chopped cilantro.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap and foil or place in a freezer-safe container and freeze for up to 3 months. Label with the date and reheat from thawed or frozen—if frozen, thaw overnight in the fridge then reheat in a 350°F oven until warm. Avoid the microwave if possible; it will make the masa gummy. To re-crisp the top, remove any cover for the last 5 minutes of reheating.

Ingredient Substitutions

Substitute rotisserie chicken with 4 cups shredded cooked turkey or slow-cooked shredded pork for a different but equally flavorful filling. If you prefer less dairy, reduce the cheese by half and top with a mixture of 2 tablespoons butter and 2 tablespoons cornmeal to get a golden top. For a vegetarian option, replace chicken with roasted, shredded jackfruit and use vegetable broth instead of chicken broth. Use store-bought or homemade salsa verde—just remember to adjust salt and acidity if your chosen sauce is particularly tangy.

Serving Suggestions

This casserole pairs beautifully with a crisp salad—think romaine with lime vinaigrette—or warm black beans and Spanish rice. Add pickled red onions or a dollop of sour cream and extra chopped cilantro for brightness. For a festive presentation, serve slices with lime wedges and a side of charred corn salad. It’s also excellent for brunch: top slices with a fried egg and a drizzle of salsa verde.

Cultural Background

Tamales are an ancient Mesoamerican staple, traditionally made of masa dough wrapped around a filling and steamed in corn husks. This casserole keeps the spirit of tamales—corn masa, seasoned meat, and chiles—while streamlining assembly. Layered adaptations like this one are common in home kitchens that want the flavor profile without the labor-intensive wrapping; it reflects the evolution of traditional recipes to fit modern lifestyles while honoring the original culinary heritage.

Seasonal Adaptations

In summer, swap roasted poblanos for charred fresh poblanos from the grill and use fresh sweet corn cut from the cob. In winter, use canned roasted green chiles and frozen corn—both keep well and maintain great flavor. For a holiday twist, add 1/2 teaspoon ground cinnamon and a pinch of cloves to the masa for a warm, aromatic undertone that pairs nicely with roasted turkey or pork.

Meal Prep Tips

Prepare the shredded chicken and masa dough up to two days ahead and store separately in covered containers. Assemble the casserole on the day you plan to bake, or assemble and freeze unbaked for a later meal. Portion slices into individual airtight containers for grab-and-go lunches; reheat gently in an oven or toaster oven to keep the texture intact. Use shallow, microwave-safe containers only for quick reheating, but expect some change in texture.

Bring this casserole to the table when you want comfort that feels like a warm hug—easy enough for weeknights, special enough for gatherings. Try making it your own with extra chiles, different cheeses, or a tangy crema drizzle. Happy baking and buen provecho!