Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chicken Tamale

A hearty Southwestern-style casserole with tender seasoned chicken, tamales, black olives, tomatoes and sautéed vegetables in a creamy sour cream sauce. A generous layer of melted cheddar finishes this comforting family-style dish.

Chicken Tamale

Servings: About 8
Prep Time: About 30 minutes
Cook Time: About 1 hour 35 minutes

Ingredients:

  • 3 chicken breasts, cut in half
  • 1 teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • ¼–½ teaspoon chili powder
  • Vegetable oil, for browning
  • 1 (8-ounce) can stewed tomatoes
  • 1 onion, chopped
  • Butter, for sautéing and casserole dish
  • 1 green bell pepper, chopped
  • 2 large XLNT tamales, cut into chunks
  • 1 can pitted black olives, drained
  • 1 can cream of chicken soup
  • 1 large carton sour cream
  • 1 cup reserved chicken cooking juices
  • 6–8 ounces cheddar cheese, grated

Instructions:

  1. Preheat the oven to 325°F.
  2. Combine the garlic salt, black pepper and chili powder.
  3. Remove the skin from the chicken breasts and rub the chicken with the seasoning mixture.
  4. Heat a small amount of oil in a skillet and lightly brown the chicken on both sides.
  5. Add the stewed tomatoes, cover and cook until the chicken is tender. Alternatively, transfer to the oven and bake at 325°F for 40–45 minutes.
  6. Allow the chicken to cool in its cooking juices. When cool enough to handle, cut it into cubes. Reserve the cooking juices and tomatoes.
  7. Sauté the chopped onion in butter until golden brown.
  8. Add the green pepper and sauté briefly with the onion.
  9. Add the cubed chicken, cream of chicken soup and sour cream and stir to combine.
  10. Add the reserved tomatoes, black olives and 1 cup of the reserved chicken cooking juices.
  11. Gently fold in the chunks of tamale.
  12. Transfer the mixture to a buttered casserole dish.
  13. Bake at 325°F for 35 minutes.
  14. Sprinkle the grated cheddar cheese evenly over the top.
  15. Return to the oven and bake for another 10 minutes, or until the cheese is melted and the casserole is hot and bubbling.

Tip: Fold the tamale pieces into the casserole gently so they retain some of their texture rather than completely breaking apart in the creamy sauce.

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