Mexican Chicken Tamale Casserole – a delicious recipe with chicken breasts, onion soup, white wine, enchilada sauce, cans aunt, tamales. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.", "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.", "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.", "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."]
1173
kcal
Calories
41
g
Fat
3
g
Carbs
190
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 lbs chicken breasts, 1 (1 ounce) package dry onion soup mix, 1 cup white wine, 2 (10 ounce) cans del monte enchilada sauce (mild), and more.
Yes, Mexican Chicken Tamale Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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