Chicken Tamale Casserole

Now that the holidays are here, we are all planning on what our dinner menus will be. Our familia, like many other hispanic families, make tamales for Christmas. Even if we are cooking up a ham or turkey, tamales are always a part of every Christmas. Sometimes, we can’t all get together for our tamale making party. When this is the case, I turn to my grandmother’s chicken tamale casserole – it’s absolutely delicious and your familia will love it!

Chicken Tamale Casserole


Chicken Tamale Casserole


2 cooked shredded chicken breasts

1/2 onion chopped

1 small can of sliced chiles

1 can tomato sauce

2 Tablespoons of vinegar

2 Tablespoons chicken Bouillon

1/4 cup of flour

2 cups of water

2 potatoes cubed and cooked

1 1/2 cup of peas and carrots (frozen)

1 lb of masa (dough)

ChickenTamale Casserole

Drizzle the the pan with oil and place the onions in the pan. Mix the onions around  and then add the flour one spoon at a time until all of the flour is in the pan – then stir. Pour in your tomato sauce and stir all ingredients. Lastly, pour 2 cups of water, 2 tablespoons of vinegar, and chicken bouillon into the pan.  Stir the pan and place on low heat. The sauce will begin to thicken.

chicken tamale casserole

Once the sauce is ready add the shredded chicken, peas, carrots, can of chiles drained, and potatoes – stir all ingredients. The filling is ready!

chicken tamale casserole


Spray your dish with some nonstick spray. Grab a softball size ball of of masa (this can be purchased at most Mexican/Hispanic markets) and start to flatten with with your hands like a tortilla – then place into the casserole dish. With your hands, spread out the masa completely around the dish until all areas are covered on the sides of the dish as well.

Chicken Tamale Casserole

Start to fill your pie dish with the filling.

Chicken Tamale Casserole

To make the top part of the casserole I use a softball size masa ball and I place it between two pieces of wax paper. With my hands, I flatten the masa in a round shape as wide as my pie dish. I peel the top wax paper off. I then grab the other piece of wax paper with the flattened masa side down and place over the pie dish carefully. With my finger, I close any holes or tears and seal the edges by pressing down all around the pie dish – basically like any pie. Place in the oven at 350 for about 60 minutes or until the masa is golden brown.

Chicken tamale casserole

Latina Mama Rama


  1. Oh my goodness, you have no idea how excited I am to see this! I love tamales and this looks easy! And we have a market just down the street where I think I can get the masa! I am definitely making this!

    • I really love this recipe too especially that I don’t have to put together the Tamales. Tamales are my favorite! Just let me know if you need any help.

  2. Karla Curiel says:

    Wow….great recipe. I would have never thought to make tamales into a casserole. Yum

  3. That looks DELICIOUS!! I love tamales and casseroles. Never thought to do both. great idea!

    • Awe, Thank you! This is my go to recipe for sure when I’m craving tamales and I don’t want to do all the work still taste great.

  4. Ophie, that looks awesome!
    Im going to make it too

  5. I saw your post for this on Instagram and came by to PIN IT, so I can have the link handy when I make it for dinner one night in the very near future! 😉 I’ll let you know if mine turns out as half as good as yours looks!

  6. Yummy I cannot wait to use my new pie dish to make this recipe 😉

  7. Can’t wait to try this as my husband loves tamales and I like to make things in a casserole or pie dish! Thank you for linking up to Tasty Tuesday’s last week. As one of the co-hosts, I will be featuring this recipe on my site Detours in Life for tomorrow’s link up. Stop by and grab a button when you can!

  8. This looks amazing!! I’ll have to add it to my meal plan for next week.

    I’m so glad I found your blog and hope I get to meet you at the WGS conference in SD.

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