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.
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 350 degrees F. Spray the bottom and sides of a 9×13-inch baking dish.
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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.
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Add the diced tomatoes with green chile peppers, garlic salt, onion powder, chili powder, salt, and pepper to rice mixture and mix well.
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Spread the rice mixture into the bottom of the prepared baking dish. Layer chicken tamales on top of rice mixture.
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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.
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Bake in the oven for 20 minutes. Remove foil and bake for about 10 minutes more until cheese is browned.
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Let sit for 10 to 15 minutes before serving.
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Serve and enjoy.
Nutrition
- 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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