Chile Verde Chicken Tamale Casserole

Step 1

Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.

Step 2

In a large skillet over medium-low heat, heat the chicken, 1 cup of the chicken broth, 1 cup of the enchilada sauce, 1/4 cup cilantro, and garlic powder. Let simmer, stirring occasionally, while you work on the masa.

Step 3

In a large bowl, beat the butter until creamy. Add masa a quarter at a time, beating with an electric mixer in between additions to incorporate. Add green chiles, salt, sugar, baking powder, and pepper and beat to combine.

Step 4

Gradually add remaining chicken broth until mixture resembles a thick peanut butter. You do not need to use all the broth, and can add more if needed.

Step 5

Press half of the masa mixture into the bottom of the baking dish. Top with 3/4 cup of the cheese, then the chicken filling.

Step 6

Top with another 3/4 cup of cheese followed by the remaining masa mixture.

Step 7

Cover with remaining enchilada sauce and remaining cheese. Cover with foil and bake 30 minutes. Uncover and cook 10 minutes more until cheese has fully melted. Serve with fresh cilantro, if desired. Enjoy!