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Chile Verde Chicken Tamale Casserole
Ingredients
  • 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
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