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Mexican Chicken Tamale Casserole

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“I had misplaced this recipe for years -- and was so thrlled to find it tucked away in one of my old, old cookbooks. This was a favorite of my kids when they were growing up. I've always made it with chicken, but a friend of mine used to substitute beef (I'm not sure what cut of meat she used).”
2hrs 45mins

Ingredients Nutrition

  • 5 lbs chicken breasts
  • 1 (1 ounce) package dry onion soup mix
  • 1 cup white wine
  • 2 (10 ounce) cansdel monte enchilada sauce (mild)
  • 2 (10 1/2 ounce) cansaunt penney's white sauce
  • 2 (15 ounce) cans tamales, cut into 10-inch pieces and any juice from can (I use Hormel)
  • 14 cup ripe olives, sliced (optional)
  • 2 cups shredded cheddar cheese (or Monterey jack, or a combination of the two)
  • broth from chicken breast


  1. Place chicken breasts in casserole dish and sprinkle with onion soup mix. Pour white wine over. Cover with lid or foil. Bake at 350 for about an hour or until chicken is tender. Cool. Remove chicken in bite size pieces from bone -- discard skin. Be sure an retain the broth.
  2. Tamales might be wrapped in paper -- remove paper and strip as much juice off as possible from the wrapper, save. Cut into 1" pieces and place tamales and chicken in a bowl.
  3. In another bowl, mix enchilada sauce, white sauce, juice from tamales and broth from chicken. Mix well. Pour over chicken and tamales and gently mix. Transfer to large casserole dish.
  4. Sprinkle with olives (if using) and top with shredded cheese. Cover dish with lid or tightly with foil. Bake at 350 for 45 to 55 minutes or until hot and bubbly.

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