Maria's Chicken Tamale Casserole
However sometimes my imagination lacks … well, imagination.
Recipe Summary Maria's Chicken Tamale Casserole
Handmade chicken tamales on a bed of Spanish rice with a creamy tomatillo sauce and topped with a blend of Mexican cheeses. Serve with a tossed salad for a complete meal.
Ingredients | Cream Of Chicken Casserole With Ricecooking spray2 cups water1 cup white rice1 (10 ounce) can diced tomatoes with green chile peppers½ teaspoon garlic salt½ teaspoon onion powder¼ teaspoon chili powdersalt and ground black pepper to taste12 chicken tamales1 cup sour cream1 (7 ounce) can salsa verde (green salsa)1 cup shredded Cheddar cheese1 cup shredded Monterey Jack cheeseDirectionsPreheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish.Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a large bowl. Add diced tomatoes with green chile peppers, garlic salt, onion powder, chili powder, salt, and pepper and mix well. Spread rice mixture into the bottom of the prepared baking dish.Layer chicken tamales on top of rice mixture. Mix sour cream and salsa verde together in a bowl; pour over tamales. Sprinkle Cheddar cheese and Monterey Jack cheese over tamales. Cover dish with aluminum foil.Bake in the preheated oven for 20 minutes. Remove foil and bake until cheese is browned, about 10 minutes more. Let sit for 10 to 15 minutes before serving.This casserole freezes well. We usually make 2 to 3 at a time, cover them well with foil and freeze for use later. You can put a casserole straight in 350 degree F (175 degrees C) oven and bake for about 1 hour. Check the center to be sure it is hot.Info | Cream Of Chicken Casserole With Riceprep:
15 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
6
Yield:
1 9x13-inch casserole
TAG : Maria's Chicken Tamale CasseroleWorld Cuisine Recipes, Latin American, Mexican,
