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Green Chile-Corn Tamale Casserole

Simplest version 

Pre-heat oven to 375.
Grease a 9” square baking pan or 9×13 pan
Slice both tubes of polenta into 1/4” thick rounds; cover the bottom the pan with rounds.
Mix the chicken, chiles, onion, corn, cream cheese/sour cream, spices and garlic in a bowl until well combined. Spread a layer over the polenta, sprinkle 1/3 of the shredded cheese on top.
Repeat these layers, ending with shredded cheese on top.
Bake for 30-45 minutes, until cheese on top is browned and casserole is lightly bubbly.

It will be drier than an enchilada casserole; the texture should be approximately the same as tamales.

More complex variations

To get very close to tamale flavor: use masa harina instead of polenta. 

Mix 3 cups masa harina flour with 2 tsp baking powder

Add 1.5 cups warm water OR warm chicken broth (or warm water with bouillon powder) and stir into a thick paste. 

Soften 3/4 cup of lard/vegetable shortening/chicken schmaltz or duck fat, then beat into the masa paste until the paste is fluffy.

Spread paste and other ingredients in the baking pan, add layers. Cover with foil for first 15 minutes of baking to steam the masa.

Cooking Food Recipe

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