Chicken Tamale Casserole (Print Version)

# Ingredients:

→ Chicken preparation

01 - 1 rotisserie chicken, pulled (approximately 4 cups)
02 - 1 cup low-sodium chicken broth
03 - 1 cup chile verde enchilada sauce
04 - 1/4 cup chopped cilantro
05 - 1/2 teaspoon garlic powder

→ Tamale dough

06 - 3 cups masa harina
07 - 2 teaspoons coarse kosher sea salt
08 - 3 tablespoons granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/8 teaspoon ground black pepper
11 - 12 tablespoons unsalted butter, cold and cut into 12 pieces
12 - 3 cups frozen corn, thawed, divided
13 - 2–4 tablespoons roasted poblano peppers (adjust for spice preference)
14 - 2 1/4 cups low-sodium chicken broth (add more if needed)

→ Other toppings and garnish

15 - 3 cups grated Monterey Jack cheese, divided
16 - 1 cup chile verde enchilada sauce
17 - 2 tablespoons cilantro for garnish

# Instructions:

01 - Shred the rotisserie chicken into small pieces. Mix it with 1 cup of low-sodium chicken broth, 1 cup chile verde enchilada sauce, 1/4 cup chopped cilantro, and 1/2 teaspoon garlic powder in a bowl. Set aside.
02 - In a large mixing bowl, whisk together 3 cups masa harina, 2 teaspoons coarse kosher sea salt, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/8 teaspoon ground black pepper.
03 - Add the cold butter pieces to the dry mixture. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
04 - Incorporate 2 1/4 cups low-sodium chicken broth into the dough mixture, adding more broth if needed to achieve a smooth consistency. Mix in half (1 1/2 cups) of the thawed corn and 2–4 tablespoons of roasted poblano peppers.
05 - Spread half of the tamale dough into the bottom of a greased 9x13 inch baking dish. Top with the prepared chicken mixture, followed by 1 1/2 cups grated Monterey Jack cheese.
06 - Spread the remaining tamale dough on top, sealing the edges. Sprinkle 1 1/2 cups grated Monterey Jack cheese and pour 1 cup chile verde enchilada sauce over the top.
07 - Preheat the oven to 180°C (350°F). Bake the casserole for 50 minutes, or until golden and bubbly on top.
08 - Remove the casserole from the oven and let it cool slightly. Garnish with 2 tablespoons chopped cilantro before serving.

# Notes:

01 - If masa harina is not available, you can substitute it with 2 parts fine cornmeal to 1 part plain flour.
02 - For best results, ensure butter remains cold while working it into the dough.

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