Budín de Tamal (Tamale Casserole) Recipe
Budín de Tamal (Tamale Casserole)
Serves 6 to 8
This tamale casserole is super easy to assemble and pop in the oven for a hot, delicious meal.
Ingredients:
- 2 pounds chicken tamales (see Cook's Tips)
- 2 cups shredded cooked chicken
- 1 cup prepared salsa verde
- 1/4 cup Mexican crema (see Cook's Tips)
- 2 cups shredded Monterey Jack cheese
- OPTIONAL:
- Chopped cilantro
Directions:
- Preheat oven to 350°F.
- Grease an 8-inch casserole dish. Cut tamales crosswise into 1-inch thick slices. Lay half of them in a single layer on bottom of baking dish.
- Chef's Note:
- Layer ingredients, spreading evenly, as follows: 1 cup chicken, 1/2 cup salsa, 2 tablespoons crema, 1 cup cheese, remaining tamale slices, chicken, salsa, crema, and cheese.
- Cover casserole with aluminum foil. Bake 25 minutes. Remove foil and bake an additional 5 to 10 minutes. Cheese should be golden and bubbly, and interior should be hot. Sprinkle with chopped cilantro, if desired.
- Cook's Tips:
- If you are using frozen tamales, defrost before preparing casserole.
- If Mexican crema isn't available, stir 2 to 3 tablespoons water into 1/4 cup sour cream as a substitute.