CHICKEN TAMALES
Provided by Food Network Kitchen
Time 2h
Yield 24 tamales
Number Of Ingredients 12
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.
CHICKEN TAMALE CASSEROLE (COOKING LIGHT)
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
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
CHICKEN TAMALE BAKE
This is so easy and a great way to use up leftover chicken. However, this dish is so good, I have cooked the chicken many times strictly for this purpose!
Provided by TheSimpleLife
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Unwrap 2 cans of tamales, and any sauce from the can, and place into a greased deep casserole dish.
- Top with 3-4 cooked, sliced chicken breasts.
- Pour over mix of Cream Mushroom soup, sour cream, creamed corn, and small jar Cheese Whiz.
- Cover, and bake 350 degrees for 20 minute.
Nutrition Facts : Calories 569.8, Fat 28.3, SaturatedFat 12.9, Cholesterol 103.7, Sodium 1845.3, Carbohydrate 48.7, Fiber 5.7, Sugar 7.2, Protein 31.4
CHICKEN TAMALE CASSEROLE
When I think of tamales, I think of the rich masa and a chicken filling. This recipe recreates the masa in the topping, kind of like cornbread, but without sugar. If you don't have masa, use finely ground cornmeal. The filling uses convenience items too, like leftover cooked chicken, a can of fire-roasted tomatoes, and a can of chopped green chiles. Top with a good melting cheese of your choice, avocado slices, and chopped tomatoes. Garnish with black olives and sliced green onions, if desired. A little dollop of sour cream would be good, too!
Provided by Bibi
Categories Mexican Casserole
Time 1h45m
Yield 8
Number Of Ingredients 22
Steps:
- Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
- Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
- Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
- Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
- Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
- When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
- While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
- Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
- Pour filling into the prepared dish.
- Carefully and evenly spread the masa harina mixture on top of the filling.
- Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour.
- Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
- Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 37.6 g, Cholesterol 69.5 mg, Fat 40.7 g, Fiber 6.5 g, Protein 26.9 g, SaturatedFat 13.1 g, Sodium 1184.1 mg
More about "chicken tamale bake recipes"
CHICKEN TAMALE CASSEROLE - JO COOKS
From jocooks.com
4.6/5 (174)Total Time 45 minsCategory Dinner, Main CourseCalories 295 per serving
- Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles. Pour the cornbread mixture into a 12 inch skillet or a 9x9 inch baking pan.
- Bake for about 20 to 25 minutes. To make sure the cornbread is done, insert a toothpick in the center of the cornbread and if it comes out clean, it's done.
- When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon.
CHICKEN TAMALE BAKE - THE SKINNYISH DISH
From theskinnyishdish.com
Estimated Reading Time 5 mins
- In a bowl add cornbread mix, milk, egg, taco seasoning, corn, and green chiles. Stir together. Pour mixture into a 9x13 casserole dish that's been sprayed well with cooking spray.
- Bake, uncovered, for 25 minutes. While the cornbread mixture is baking. Season the chicken and pinto beans with garlic powder, onion powder, salt, and cayenne pepper (if using).
- When the cornbread mixture is done baking poke a bunch of holes into it and pour one can of the enchiladas sauce on top then add the chicken and beans on top followed by the second can of enchilada sauce and cheese.
CHICKEN TAMALE CASSEROLE RECIPE (WITH MASA) - BIRTH EAT …
From birtheatlove.com
5/5 (32)Total Time 45 minsCategory DinnerCalories 287 per serving
THE BEST TAMALE CASSEROLE MADE WITH CHICKEN (5 …
From imhungryforthat.com
Reviews 1Servings 6Cuisine CasseroleCategory Dinner
CHILE VERDE CHICKEN TAMALE CASSEROLE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
CHICKEN TAMALE CASSEROLE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CHICKEN TAMALE CASSEROLE RECIPE - EASY CHICKEN RECIPES …
From easychickenrecipes.com
CHICKEN TAMALE BAKE - EMILY BITES
From emilybites.com
CHEESY CHICKEN TAMALE BAKE | LITE CRAVINGS | WW …
From litecravings.com
CHICKEN TAMALE CASSEROLE - EATINGWELL
From eatingwell.com
CHICKEN TAMALE CASSEROLE - I WASH YOU DRY
From iwashyoudry.com
CHICKEN ENCHILADA TAMALE BAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN TAMALE BAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
LEFTOVER ROTISSERIE CHICKEN RECIPES - EATING ON A DIME
From eatingonadime.com
13 RECIPES TO BAKE YOUR DINNER | KING ARTHUR BAKING
From kingarthurbaking.com
CHICKEN CACCIATORE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN TAMALE CASSEROLE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
TAMALE PIE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
TAMALE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN TAMALE CASSEROLE - PLAIN CHICKEN
From plainchicken.com
15 INSTANT POT RECIPES TAMALE PIE - SELECTED RECIPES
From selectedrecipe.com
CHICKEN TAMALE CASSEROLE - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
INSTANT POT PORK TAMALES - TASTE OF THE FRONTIER
From kleinworthco.com
EASY CHICKEN TAMALE CASSEROLE - ISABEL EATS
From isabeleats.com
You'll also love