Smothered Tamale Casserole


  • 2 dozen green chile, red chile or chicken tamales, husks discarded, sliced in half lengthwise
  • 2 16oz jars of Frontera Tomatillo or Arriba Green salsa
  • 124oz tub of sour cream
  • 16oz of shredded Jack cheese or mexican cheese blend
  • 1 rotisserie chicken, skinned and shredded
  • a handful of clantro


  1. In a 9 x 13 lasagna pan layer sliced tamales.
  2. Scatter the roasted chicken evenly over the tamales.
  3. Drizzle tomatillo salsa as the next layer.
  4. Add spoonfuls of sour cream.
  5. Using a spatula spread the sour cream to create an even flat layer.
  6. Sprinkle with grated cheese.
  7. Repeat with an additional layer or until pan is full.
  8. Make sure to end with sour cream and cheese on top.
  9. Bake in a 375 degree oven until bubbling about 20-30 minutes.
  10. Top with fresh cilantro.


Courtesy of Lorraine Wardy