With a soft tamale dough base and smoky BBQ chicken filling, Chicken Tamale Casserole brings comforting Tex-Mex flavor to the table in the most laid-back, weeknight-friendly way possible.
Remember that sweet and smoky barbecue sauce recipe I shared? Well, this is where it makes its comeback. This dish may not be much to look at, but the flavor more than makes up for it.
The base is made from real tamale dough, the same one I use for regular tamales. The key to getting the texture right and not gummy is baking it in a water bath.
Table of Contents
Why We Love Chicken Tamale Casserole
- Flavor builds from the base up, starting with soft masa and ending with tangy, saucy chicken.
- Serving a crowd is easy, since one pan makes enough for six to eight generous portions.
- Everything comes together in one baking dish, which simplifies both prep and cleanup.
Recipe Ingredients
Masa Harina – This finely ground corn flour is essential for tamales. It brings a warm, earthy corn flavor and forms the soft, dense base that holds everything together.
Monterrey Jack Cheese – This cheese melts easily and adds creamy richness. Its mild flavor smooths out the smokiness of the sauce and blends everything into a cohesive, cheesy topping.
BBQ Sauce – BBQ sauce gives the filling a sweet, smoky, and tangy flavor that soaks into the shredded chicken and ties the dish together.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Swaps
- Shredded Pork (Carnitas): Swap the chicken for slow-cooked pulled pork for a more traditional tamale flavor.
- Ground Beef or Turkey: Browned and seasoned meat adds a heartier texture.
- Vegetarian: Skip the meat and double up on beans, roasted vegetables (zucchini, peppers, mushrooms), or use jackfruit for a pulled “meat” texture.
Toppings & Mix-ins
- Different Cheeses: Try pepper jack, queso fresco, or cheddar instead of Monterey Jack.
- Extra Veggies: Add sautéed onions, peppers, or spinach into the filling.
- Crunchy Finish: Top with crumbled tortilla chips or fried onions after baking for texture.
- Creamy Drizzle: Finish with sour cream, avocado crema, or chipotle ranch on top.
Use Enchilada Sauce Instead of BBQ Sauce – This gives it more of a traditional tamale flavor with deep chile notes instead of the sweet tang from BBQ.
How to Make Chicken Tamale Casserole
Step #1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Bring 6 cups of water to a boil and keep hot.
Step #2: Beat the lard with a hand mixer or the paddle attachment of an electric mixer until fluffy (60–90 seconds). Add the masa harina, chili powder, cumin, baking powder, and salt. Beat until all ingredients are well incorporated and there are no lumps. Slowly add the chicken broth or water a little at a time until the mixture resembles the consistency of cake icing. Beat for another 6 minutes, then set aside for 15 minutes to let the ingredients moisten and rise.
Step #3: Combine the BBQ sauce with the shredded chicken and corn in a large bowl. Toss to coat.
Step #4: Scoop the tamale dough into a 13″ x 9″ baking dish and smooth with a spatula (or your hands).
Step #5: Spread the chicken and corn mixture evenly over the top of the dough. Add the black beans on top, followed by all of the shredded cheese.
Step #6: Cover the dish with foil, using toothpicks to keep the foil from touching the cheese and sticking. Place the casserole dish on top of a rimmed baking sheet or another large oven-proof dish with tall sides (such as a roasting pan), and place it in the preheated oven. Once the dish is in the oven, pour the very hot water into the rimmed baking sheet so the tamale pie bakes in a bath of about two inches of water.
Step #7: Bake for 45 minutes, then remove the foil and bake for another 10–15 minutes, or until the tamale base is set and cooked through.
Step #8: Meanwhile, place the sliced red onion and sliced jalapeno in separate bowls. Cover with vinegar and let sit for 1 hour to pickle.
Step #9: When the tamale pie is done, remove it from the oven and let it cool for 15 minutes. Top with chopped cilantro, scallions, pickled red onion, and jalapeno. Serve with extra BBQ sauce.
Expert Tips
Lightly Spray the Baking Dish for Easy Release – Even with lard in the dough, a quick coat of cooking spray helps the tamale base release cleanly from the pan and makes cleanup much easier.
Use a Serrated Knife to Cut Clean Slices – A serrated knife glides through the tender masa and melty cheese without tearing or smashing the layers.
FAQs
Along with scallions and cilantro, you can add black olives, chopped avocado, diced tomato, crumbled cotija cheese, or a dollop of sour cream.
It pairs well with a green salad, Mexican rice, or cilantro-lime rice. Add guacamole, pico de gallo, or cucumber salad for something fresh. Including an agua fresca drink or margarita rounds it out nicely.
Storage Information
To store Chicken Tamale Bake leftovers, let the casserole cool to room temperature, then cover tightly or transfer to an airtight container. It can be refrigerated for up to 4 days. For freezing, wrap the casserole in layers of foil and place it in a freezer-safe bag or container. It will keep for up to 2 months.
To reheat, thaw overnight in the fridge if frozen. Then warm in the oven at 325 degrees Fahrenheit (163 degrees Celsius) until heated through, about 20–25 minutes. Individual portions can be microwaved in 1–2 minute intervals until hot.
Other Casserole Recipes to Try
Chicken Tamale Casserole Recipe
RECOMMENDED PRODUCTS
Ingredients
Tamale Pie Base
- 2/3 c. lard
- 2 cup masa harina
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 tsp. baking powder
- 1/2 tsp. Goya all-purpose seasoning - or salt
- 1 1/3 c. chicken broth or water
Filling
- 1/2 cup BBQ sauce
- 2 cup shredded cooked chicken breast
- 1 cup corn kernels
- 1 15 ounce can black beans, drained
- 8 ounces Monterey Jack Cheese - shredded
Topping
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 1/4 cup sliced red onion
- 1 Jalapeno - sliced
- Extra BBQ Sauce
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Bring 6 cups of water to a boil and keep hot.
- Beat the lard with a hand mixer or the paddle attachment of an electric mixer until fluffy (60–90 seconds). Add the masa harina, chili powder, cumin, baking powder, and salt. Beat until all ingredients are well incorporated and there are no lumps. Slowly add the chicken broth or water a little at a time until the mixture resembles the consistency of cake icing. Beat for another 6 minutes, then set aside for 15 minutes to let the ingredients moisten and rise.
- Combine the BBQ sauce with the shredded chicken and corn in a large bowl. Toss to coat.
- Scoop the tamale dough into a 13″ x 9″ baking dish and smooth with a spatula (or your hands).
- Spread the chicken and corn mixture evenly over the top of the dough. Add the black beans on top, followed by all of the shredded cheese.
- Cover the dish with foil, using toothpicks to keep the foil from touching the cheese and sticking. Place the casserole dish on top of a rimmed baking sheet or another large oven-proof dish with tall sides (such as a roasting pan), and place it in the preheated oven. Once the dish is in the oven, pour the very hot water into the rimmed baking sheet so the tamale pie bakes in a bath of about two inches of water.
- Bake for 45 minutes, then remove the foil and bake for another 10–15 minutes, or until the tamale base is set and cooked through.
- Meanwhile, place the sliced red onion and sliced jalapeno in separate bowls. Cover with vinegar and let sit for 1 hour to pickle.
- When the tamale pie is done, remove it from the oven and let it cool for 15 minutes. Top with chopped cilantro, scallions, pickled red onion, and jalapeno. Serve with extra BBQ sauce.
NOTES
Nutrition
Made this tonight. It was really good. The pickled onions are perfection on top. Next time I will go a little heavier on the spices and BBQ sauce.
Wow! That looks delicious! And what a unique idea 🙂
Thank you, Anjana!!