Chile Verde Chicken Tamale Casserole

lifemadesimplebakes.com

Samantha Smith

subheading: FOR THE CHICKEN:

1 rotisserie chicken - pulled (about 4 cups)

1 c. low-sodium chicken broth

1 c. chile verde enchilada sauce

¼ c. chopped cilantro

½ tsp. garlic powder

subheading: FOR THE TAMALE DOUGH:

3 c. masa harina*

2 tsp. coarse kosher sea salt

3 tbsp. granulated sugar

1 ½ tsp. baking powder

⅛ tsp. ground black pepper

12 tbsp. unsalted butter - cold and cut into 12 pieces

3 c. frozen corn - thawed, divided

2 to 4 tbsp. roasted poblanos - depending on how spicy you want it

2 ¼ c. low-sodium chicken broth- more if needed

subheading: OTHER:

3 c. grated monterey jack cheese - divided

1 c. chile verde enchilada sauce

2 tbsp. cilantro for garnish

Directions at lifemadesimplebakes.com

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