Tamale Casserole

La Cocina Mexicana de Pily
Tamale Casserole


Love tamales? Then you simply have to try this recipe for Tamale Casserole which is essentially a giant deconstructed tamale. The first layer of this casserole is the traditional masa mixture that is baked before the addition of the filling. The second layer is a savory poblano chili and chicken filling. The last layer is a mixture of cream and manchego cheese. Cooked until melted, this Tamale Casserole is cheesy, warm, savory, and oh so delicious.


  • 130 grams butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 kilogram dough (tortilla, use masa flour and follow the instructions on the packet)
  • 4 eggs
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 clove garlic
  • 3 black peppercorns
  • 1 bay leaf
  • 2 tomatoes (roasted)
  • vegetable oil
  • 3 poblano chilies (in thin strips)
  • 1/2 kilogram chicken (cooked and shredded)
  • 1/2 kilogram cream
  • 150 grams manchego cheese
  • salt


  1. 1Preheat the oven to 180 degrees Celsius.
  2. 2Beat the butter, salt, and sugar until creamy.
  3. 3Add the dough, eggs (one by one), baking powder, and milk. Mix using your a fork and then your hands.
  4. 4Grease a baking pan and add the mixture.
  5. 5Bake for 30 minutes or until golden brown.
  6. 6In a blender, puree the garlic, peppercorns, bay leaf, and tomatoes.
  7. 7Place in a saucepan and add vegetable oil, chili strips, and chicken. Season to taste and continue to cook to combine the flavors.
  8. 8Once the base is ready, add the filling on top.
  9. 9Spread cream over the filling and sprinkle with Manchego cheese.
  10. 10Place back in the oven until the cheese melts.
  11. 11Serve.
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