Pan Tamales
Say hello to comfort food with a twist! Pan Tamales are a creative, casserole-style take on traditional tamales, simplifying the process while keeping all the irresistible flavors intact. This recipe features layers of fluffy masa dough infused with buttery richness, tender shredded chicken drenched in red enchilada sauce, and melted cheddar or Mexican-blend cheese. Baked to golden perfection in just 40 minutes, this dish delivers the heartwarming essence of tamales without the hassle of wrapping individually in corn husks. Whether you’re looking for a crowd-pleasing dinner or a unique contribution to your next potluck, Pan Tamales are a savory, easy-to-assemble delight. Garnish with fresh cilantro for an extra burst of color and flavor, and enjoy this oven-baked masterpiece warm and satisfying. Perfect for busy weeknights or festive gatherings!
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Recipe Information
Ingredients
- 2 cups masa harina
- 1.75 cups chicken broth
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 2 cups shredded chicken (cooked)
- 1.5 cups red enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch square baking dish or similar-sized pan with cooking spray or butter.
In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth to the masa mixture, stirring to form a smooth dough-like consistency.
In a separate bowl, beat the unsalted butter until light and fluffy, about 2-3 minutes. Add the butter to the masa mixture and mix well until it forms a smooth, spreadable dough.
In a medium-sized bowl, mix the shredded chicken with 1 cup of red enchilada sauce until the chicken is evenly coated.
Spread half of the masa mixture evenly into the prepared baking dish, smoothing it out with a spatula.
Layer the chicken and enchilada sauce mixture evenly over the masa layer. Sprinkle the shredded cheese evenly on top of the chicken layer.
Top with the remaining masa mixture, spreading it evenly to cover the chicken and cheese layers.
Drizzle the remaining 0.5 cup of red enchilada sauce over the top layer of masa for added flavor and a nice finish.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and cooked through.
Remove the pan from the oven and let it cool for 5 minutes. Garnish with chopped cilantro, if desired. Slice into squares and serve warm.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
