This Chicken Tamale Casserole recipe has been a kitchen lifesaver for busy evenings and celebratory family dinners. I first adapted it from a handwritten card I found tucked inside an old cookbook during a rainy weekend, and the layered, slightly spicy green chile flavor instantly became a household favorite. The dish brings the same nostalgia as traditional tamales but in a much simpler, slice-and-serve format that everyone can dig into without unwrapping corn husks. The texture is a satisfying contrast between a moist, cheesy chicken filling and a slightly crumbly masa layer that browns gently at the edges. I love preparing this casserole when I want something festive but not fussy. The chile verde enchilada sauce adds a bright, tangy heat that wakes up the masa, and the roasted poblanos give a gentle smokiness without overpowering the dish. When our family gathers to watch a game or celebrate a birthday, this is the recipe I reach for because it feeds a crowd, reheats beautifully, and always gets requests for seconds. The aroma of butter and corn masa baking with melted monterey jack cheese is one of my favorite kitchen scents.

Ingredients

• Rotisserie chicken: Use one whole rotisserie chicken and shred it until you have about 4 cups. Buying a high-quality, seasoned bird saves time and adds depth of flavor.
• Masa harina: Choose a well-known brand such as Maseca which ensures consistent texture. Measure 3 cups and keep the flour slightly aerated for a light finish.
• Chile verde enchilada sauce: Two portions are used in this dish: 1 cup for the chicken and 1 cup for topping. Pick a medium-heat jar for balanced flavor; try to use a low-sodium version if possible.
• Butter: Use 12 tablespoons of cold, unsalted butter cut into pieces to create a tender masa crumb when processed with the dry ingredients.
• Frozen corn and roasted poblanos: Three cups of thawed corn provide sweetness and texture; roasted poblanos, 2 to 4 tablespoons, add smoky heat—adjust to taste.
• Monterey jack cheese: Three cups shredded, divided for layering and melting. Jack melts beautifully and has a mild flavor that complements the chile verde.

Instructions

Prepare the oven and dish: Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9 by 13-inch baking dish with cooking spray or a thin coat of oil so the masa does not stick. This temperature encourages even browning on the top while cooking the filling through. Combine the chicken filling: In a large skillet over medium-low heat, add about 4 cups of shredded rotisserie chicken, 1 cup low-sodium chicken broth, 1 cup of chile verde enchilada sauce, 1/4 cup chopped cilantro, and 1/2 teaspoon garlic powder. Heat gently until steaming, about 5 minutes, stirring occasionally so the sauce infuses the chicken without drying it out. Keep the mixture warm while preparing the masa so assembly is quick. Make the masa dough: Into the bowl of a food processor add 3 cups masa harina, 2 teaspoons coarse kosher salt, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, 1/8 teaspoon ground black pepper, 12 tablespoons cold unsalted butter (cut into pieces), 2 cups thawed corn, and 2 to 4 tablespoons roasted poblanos. Pulse until the mixture resembles a coarse meal. With the processor running, stream in about 2 1/4 cups low-sodium chicken broth until the dough reaches a thick peanut-butter consistency; you may need to add a splash more broth if it feels dry. Fold in the remaining 1 cup corn by hand for texture. Assemble the layers: Press half of the masa mixture evenly into the bottom of the prepared baking dish, using damp hands or a piece of parchment to smooth it. Sprinkle with 3/4 cup shredded monterey jack cheese, then spread the warm chicken filling in an even layer. Add another 3/4 cup cheese over the chicken. Gently press the remaining masa dough over the top to form the second crust; it does not need to be perfectly smooth. Top and bake: Pour 1 cup chile verde enchilada sauce evenly over the top, then sprinkle the remaining 1 1/2 cups cheese. Cover the pan with foil, bake for 30 minutes, then remove the foil and bake an additional 10 minutes until the cheese is bubbling and the top is slightly golden. Let it rest 10 minutes before slicing to set the layers. Garnish and serve: Sprinkle 2 tablespoons chopped cilantro on top for brightness. Serve in generous squares with your favorite sides such as refried beans, pico de gallo, or a simple green salad.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, cool completely, wrap tightly in plastic wrap and aluminum foil, or transfer to a freezer-safe container and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator, then cover with foil and warm at 350 degrees Fahrenheit until heated through to prevent the masa from drying out. If you prefer single portions for lunches, slice before freezing and separate pieces with parchment so you can pull one out at a time.

Ingredient Substitutions

If you cannot find masa harina, do not substitute with cornmeal—the texture and hydration are different. For dairy-free adaptations, swap butter with cold coconut shortening and replace monterey jack with a dairy-free melting cheese. Use cooked shredded turkey in place of chicken for a seasonal twist. If you want more heat, substitute part of the enchilada sauce with a medium green salsa or add pickled jalapeños to the filling. Reducing the butter slightly will firm the masa if you prefer a denser crust.

Serving Suggestions

Serve slices with a dollop of crema or sour cream, fresh pico de gallo, and lime wedges for brightness. A side of black beans or refried beans and a simple cabbage slaw balances the richness. For a brunch variation, top slices with a fried egg and a sprinkle of cilantro. Pair the casserole with a light green salad dressed in lime vinaigrette to cut through the richness and add contrast in texture and flavor.

Cultural Background

The layered concept draws inspiration from traditional tamales, a staple in Mexican and Southwest cuisines where masa is wrapped in corn husks and steamed with fillings. This pan-style adaptation respects those flavors—corn masa, chiles, and slow-simmered meat—but simplifies the technique for home cooks. Many regions have their own take on tamales, and casseroles like this one are common in family kitchens that prefer large-batch, shareable dishes for holiday tables and community gatherings.

Seasonal Adaptations

In summer, add fresh roasted corn and charred poblanos for peak freshness; in fall, fold in roasted butternut squash for sweetness. For winter holidays, use leftover turkey and add warming spices like a pinch of ground cumin for depth. During spring, lighter accompaniments like citrusy slaws and quick-pickled onions refresh the plate and highlight bright chile verde notes.

Meal Prep Tips

To meal prep, make the shredded chicken and the masa separately. Store the warm chicken filling in an airtight container in the fridge and press the masa into parchment-lined pans. Assemble the day before baking and keep covered. This reduces bake-time on the day of serving and allows flavors to marry. For potlucks, bake ahead and transport in a warm carrier; reheat wrapped in foil at 325 degrees Fahrenheit for 20 minutes if needed.

This Chicken Tamale Casserole is one of those dishes that makes the house feel like home. Easy to scale, crowd-pleasing, and full of comforting flavors, it invites sharing and improvisation. Try it once and it will likely become a repeat on your rotating menu of favorites.