Treat your family to this cheesy casserole that features chicken and pork - perfect for dinner.
to 8 green pork tamales (Oaxaca style), husks removed
cups cooked, shredded chicken (from 3 lb deli rotisserie chicken)
to 3 cups green salsa, from 2 (10 oz each) jars
cups shredded Mozzarella, Oaxaca or Manchego Cheese
cup sour cream
Heat oven to 400° F. In a 13x9-inch glass baking dish (3-quart), place the tamales (husked) so the bottom is completely covered (you may have to cut some in half).
In medium bowl, mix chicken and salsa; spoon over tamales. Sprinkle with cheese. Cover dish tightly with foil sprayed with cooking spray to avoid sticking.
Bake 25 to 35 minutes or until bubbly and cheese is partially melted. Remove from oven; uncover. Drop sour cream by tablespoonfuls over casserole. Garnish with fresh cilantro and avocado slices or finely chopped red onion.
The tamales should fully cover the bottom of a13x9-inch glass baking dish. Tamales sizes vary by brand or type.
Serve with extra green salsa and refried beans.
Tamales Oaxaca style are tamales wrapped in banana leaves; their shape is square or rectangular.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.