Easy One Dish Chicken Tamales Recipes

CHICKEN TAMALE CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Whisk the cornbread ingredients together in a bowl until smooth. Pour the mixture into the bottom of a greased 9x13 casserole dish. Bake for 15-20 minutes until cooked through in the middle and the edges are golden brown. Use the back of a wooden spoon to make a few small holes in the cornbread.
• Combine the chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the cheddar cheese.
• Bake for 10-15 minutes or until the cheese is melted to your liking.
• Top with your favorite taco toppings such as cilantro and sour cream.

EASY GREEN CHILE CHICKEN TAMALES

Steps:

• Add masa harina to a large mixing bowl and pour the water over it. Stir to combine - it will appear dry, that's okay. Let rest 15 minutes to hydrate.
• In the meantime, add dried corn husks to a large mixing bowl and cover with room temperature water. Set something on top to submerge them (such as a small skillet). Let soak at least 15 minutes and up to 30 minutes.
• In the meantime, heat a pot, Dutch oven, or large rimmed skillet over medium heat. Once hot, add oil, onion, and garlic. Season with a healthy pinch of salt and sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
• Add green chiles and masa harina and stir to coat. Cook for 1 minute. Then add shredded chicken and stir.
• Add broth a little at a time until a saucy mixture is achieved. It shouldn't appear dry, nor should it be soupy (see photo). Cook over medium heat for 5-8 minutes (the broth will reduce - add more as needed). Stir occasionally. Then taste and adjust flavor as needed, adding more salt to taste. Turn off heat and set aside to cool slightly.
• To the soaked masa mixture add salt, baking powder, and avocado oil and stir. Then add broth (warm or room temperature for best results) a little at a time until a thick paste is achieved. It shouldn't be liquidy or crumbly (see photo). Be sure to stir well so it's fully combined. Set aside.
• Remove corn husks from water and pat dry. Then take one husk in your non-dominant hand (or place on a flat, clean surface) with the wider edge toward you (narrow end away from you). Add 2 - 2 ½ Tbsp masa in the center near the bottom (closest end toward you), then use the back of a spoon to spread the mixture from the bottom 1/3 center of the husk to the right edge (see photo). A semi-thin layer is ideal (not too thin, not too thick).
• Then add 1 ½ Tbsp of the green chile chicken filling to the center of the masa. Fold the right edge of the corn husk over the chicken filling (toward the masa's left edge) and tuck right where the masa ends on the left. Then continue rolling until the husk's seams meet. Next, fold the narrow edge of corn husk tightly toward the opposite side of where the seams meet and set in a loaf pan or dish that will keep your tamales upright (see photo). Continue until you have used all your masa mixture and filling (as recipe is written, ~26 tamales).
• To a large pot or Dutch oven, add a steamer basket. Fill a pot with water until it almost touches the base of the steamer basket. Then add the tamales, keeping them upright if possible (see photo).
• Turn the heat to high, then once boiling, reduce heat to low, cover, and simmer to steam the tamales for 1 hour.
• Once cooked, remove the lid and let steam escape. Then they're ready to enjoy! Top with desired garnishes. We loved guacamole, hot sauce, diced red onion, and a little dairy-free yogurt (Culina plain).
• Store cooled tamales covered in the refrigerator up to 4-5 days. Reheat in the microwave or in a cast iron skillet on the stovetop until hot.
• Or, to freeze, let tamales cool, then add to a parchment-lined baking sheet and arrange in a single layer. Freeze until firm, then transfer to a well-sealed container where they should keep for at least 1 month, oftentimes longer. To cook from frozen, either let thaw then heat in the microwave or a cast iron skillet on the stovetop until hot, or microwave for 1 minute, remove husk, then continue heating in the microwave or in a cast iron skillet on the stovetop until hot.

CHICKEN TAMALES

Steps:

• Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

EASY ONE DISH CHICKEN TAMALES

Steps:

• 1. Heat oven to 400*. Grease an 11x15 in baking dish.
• 2. Put sweet corn and the creamed corn a small blender or chopper, and blend until smooth.
• 3. In a large bowl, combine the corn, muffin mix, eggs, milk, chili powder and 1 cup of the cheese. Pour into prepared baking dish. Bake at 400* for about 20 min.
• 4. Remove from oven and pierce casserole with a knife or fork in several places, spread about half of the enchilada sauce over the corn bread base. Scatter chicken over the top, then pour the rest of the sauce over the chicken.
• 5. Sprinkle with the remaining cheese; Bake for an additional 20-25 min.
• 6. Allow to cool for about 10 min then cut and serve with sour cream and lime wedges.

30 MINUTE CHICKEN TAMALES

Steps:

• Soak the corn husks in warm water until soft.
• Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
• Shred the chicken and marinate in the green salsa or tomatillo sauce.
• Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
• Fold the sides of the corn husk to center over the masa so that they overlap to make a long package.
• Fold the empty part of the husk under so that it rests against the side of the tamale with a seam.
• Place the tamales in a steamer and cook tamales for 35-40 minutes.
• Check every 20 minutes.
• The tamale is cooked when it separates easily from the corn husk.