Budin de Tamal Recipe

Budin de Tamal

Serves 6-8

This tamale casserole is super easy to assemble and pop in the oven for a hot, delicious meal.


  • 2 pounds chicken tamales (see Cook’s Tip)
  • 2 cups shredded cooked chicken
  • 1 cup prepared salsa verde
  • 1/4 cup Mexican crema (see Cook’s Tip)
  • 2 cups shredded Monterey Jack cheese
  • GARNISH (optional):
  • Chopped cilantro


  1. Preheat oven to 350°F.
  2. Grease an 8-inch casserole dish. Cut tamales crosswise into 1-inch thick slices. Lay half of them in a single layer on the bottom of the baking dish.
  3. Layer ingredients, spreading evenly, as follows: 1 cup chicken, 1/2 cup salsa, 2 Tbsp crema, 1 cup cheese, remaining tamale slices, chicken, salsa, crema, and cheese.
  4. Cover casserole with aluminum foil. Bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes. Cheese should be golden and bubbly and interior should be hot. Sprinkle with chopped cilantro, if desired.
  5. Cook’s Tips:
  6. If you are using frozen tamales, defrost before preparing the casserole.
  7. If Mexican crema isn’t available, stir 2-3 Tbsp water into 1/4 cup sour cream to use as a substitute.


Amount Per Serving (based on 8 servings)
Calories: 430
Total Fat: 28 g
Saturated Fat: 12 g
Trans Fat: 0 g
Cholesterol: 115 mg
Sodium: 940 mg
Carbohydrates: 19 g
Fiber: 1 g
Total Sugar: 2 g
Added Sugars: 0 g
Protein: 26 g
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