Tex-Mex Inspired Chicken Tamale Casserole

Ingredients 0/13

Step 1

Gently heat your oven to 350°F. Place the chicken breasts in a baking dish and cover them with foil. Bake for about 1 hour and 15 minutes to 1 and a half hours, until the chicken is cooked through and tender. You can check by making sure the internal temperature hits 165°F. Let the chicken cool enough to handle, then remove the skin and bones, chopping the meat into bite-sized pieces.

Step 2

While the chicken bakes, toss the bones and any drippings into a large pot. Add enough water to cover everything, bring it to a boil, then let it simmer for about an hour. Strain out the bones and keep the broth.

Step 3

Blend the tomatoes, onion, tomatillos, garlic, and red chile pods until the chiles are in tiny bits. Pour this mixture into a pot, then stir in a cup of your homemade chicken broth along with salt, cumin, and oregano. Let it come to a boil, then lower the heat and simmer for about 5 minutes. Stir in the chopped chicken and take the pot off the heat.

Step 4

In a microwave-safe bowl, warm 1 cup of chicken broth with the lard until the lard just melts, about 2 minutes. Slowly mix in the masa harina by hand until you get a smooth dough. Press this masa mixture evenly into the bottom of a 10x13-inch baking pan, then spread the chicken and sauce on top. Cover the pan with foil and bake for about 40 minutes, until everything is heated through.

Step 5

Finally, sprinkle the shredded Cheddar and Monterey Jack cheese over the top and pop it back in the oven for another 3 to 5 minutes, until the cheese is melted and bubbly. Let it rest for a few minutes before serving so it sets up nicely.