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green tamale casserole

Green Tamale Casserole with Country Crock

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Paula Bendfeldt-Diaz

Ingredients

  • For the filling
  • 2 16 onz bottle of Salsa Verde tomatillo sauce can be found in your regular grocery store or in Mexican grocery stores
  • 1 rotisserie chicken
  • ½ cup Queso Cotija Cotija Mexican Paremesan Cheese
  • For the Masa
  • 1 cup country crock
  • 3 cups masa harina flour corn tortilla flour
  • 1 1/2 cups chicken broth
  • no-stick cooking spray

Instructions

  1. Preheat oven to 375F .
  2. Remove all meat from chicken and shred it using two forks.
  3. Pour one 16onz bottle of tomatillo sauce in a medium sauce pan, add chicken and cook in medium heat moving constantly until sauce thickens, about ten minutes.
  4. Mix masa harina flour, chicken broth and country crock using your hands until you have masa with a sticky consistency.
  5. Coat a medium casserole dish with cooking spray.
  6. Put half of the masa on the bottom of the casserole and spread evenly with a spatula.
  7. Pour chicken mixture and spread evenly.
  8. Sprinkle cheese on top of the chicken.
  9. Add the rest of the masa distributing it evenly with a spatula.
  10. Cover the casserole dish with aluminum foil to prevent the masa from drying out.
  11. Warm up the rest of the tomatillo sauce.
  12. Place casserole on the lowest rack of the oven and cook for 30 minutes. Check to see if top of the casserole feels dry to the touch. If still soft uncover and leave a few minutes longer but make sure the masa does not over dry.
  13. Remove from oven and let stand covered for 5 minutes before serving.
  14. Serve topped with warm tomatillo sauce and sour cream.