Chicken Tamale Casserole Recipe

Chicken Tamale Casserole Recipe

How To Make Chicken Tamale Casserole

This chicken tamale casserole serves an all-in-one dish! Flavorful rice, chicken tamales, and tangy salsa verde are layered and baked for a tasty meal.

Preparation: 25 minutes
Cooking: 50 minutes
Total: 1 hour 15 minutes



  • cooking spray
  • 2cupswater
  • 1cupwhite rice
  • 10ozdiced tomatoes with green chile peppers,(1 can)
  • ½tspgarlic salt
  • ½tsponion powder
  • ¼tspchili powder
  • salt and ground black pepper,to taste
  • 12chicken tamales
  • 1cupsour cream
  • 7ozsalsa verde,(1 can), or green salsa
  • 1cupcheddar cheese,shredded
  • 1cupmonterey jack cheese,shredded


  1. Preheat the oven to 350 degrees F. Spray the bottom and sides of a 9×13-inch baking dish.

  2. Bring the water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and liquid has been absorbed. Transfer the rice to a large bowl.

  3. Add the diced tomatoes with green chile peppers, garlic salt, onion powder, chili powder, salt, and pepper to rice mixture and mix well.

  4. Spread the rice mixture into the bottom of the prepared baking dish. Layer chicken tamales on top of rice mixture.

  5. Mix the sour cream and salsa verde together in a bowl, then pour over the tamales. Sprinkle the Cheddar cheese and Monterey Jack cheese over top, then cover the dish with aluminum foil.

  6. Bake in the oven for 20 minutes. Remove foil and bake for about 10 minutes more until cheese is browned.

  7. Let sit for 10 to 15 minutes before serving.

  8. Serve and enjoy.


  • Calories: 5852.59kcal
  • Fat: 412.61g
  • Saturated Fat: 118.32g
  • Trans Fat: 2.59g
  • Monounsaturated Fat: 173.74g
  • Polyunsaturated Fat: 86.60g
  • Carbohydrates: 44.13g
  • Fiber: 3.65g
  • Sugar: 3.72g
  • Protein: 461.77g
  • Cholesterol: 1861.95mg
  • Sodium: 6323.28mg
  • Calcium: 682.06mg
  • Potassium: 4943.18mg
  • Iron: 23.46mg
  • Vitamin A: 1169.81µg
  • Vitamin C: 48.82mg
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