Easiest Way to Prepare Appetizing Green chili chicken tamale with queso fresco chili verde salsa

Green chili chicken tamale with queso fresco chili verde salsa. For filling: Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Chicken Salsa Verde Tamales are small, fluffy, with plenty of filling in every bite….oh and the bite of the gooey cheese!

Green chili chicken tamale with queso fresco chili verde salsa. boneless skinless chicken breasts, large can green enchilada sauce, green salsa Hernadez brand i like the best tanyadenyce. This chile verde chicken tamale casserole is a quick and easy spin on traditional tamales. It's loaded with flavor and every bit as delicious as the real deal! You can cook Green chili chicken tamale with queso fresco chili verde salsa using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Green chili chicken tamale with queso fresco chili verde salsa

It's 4 of boneless skinless chicken breasts.
Prepare 2 of large can green enchilada sauce.
It's 2 jar of green salsa Hernadez brand i like the best.
Prepare 4 tbs of knorr chicken broth spilt in half.
It's 1 tbs of cumin.
It's 1 can of black olives.
It's of Corn husks. Soak for 3 hours in water about 18 emerge under wate.
It's 3 cups of maseca.
Prepare 3 tbs of lard or crisco.
It's of Salt to taste i dont think it needs it.

Back when I worked at Sur La Table we taught a tamale class and it always sold out. Beat remaining butter in a large bowl with an electric mixer until creamy. All you need to do, is spread half the masa in the recipe below in a large baking dish, then add a layer of the chicken in salsa verde, top with remaining half masa dough. These tamales are really moist and the filling is full of flavor.

Green chili chicken tamale with queso fresco chili verde salsa instructions

In big pot put one jar of green salsa and one can of the enchilada sauce and chicken breasts cook for 40 min simmer for 20 min.
With 4 cups masaseca in a bowl mix in the latd or crisco with your hands mix in enchil!fa sauce make sure the no lumps should have the consistency of cteam of wheat. Let set on table for 30 min..
Take out husk from waterput on a towel with a silacone spachula on the ruff sode of the corn husk about 1/4inch think across and 3/4 down the husk put a olive optional then the meat fold right then left over right fold bottom up lay on table with the bottom on table finish them all.
Set up syeamer for tsmales you will need two pie pans that you can make 5 holes in and a round steamer rack that will fit a stock pot. Set the one pie pan down face down the other face up the steamer rack on top of them start to fill the pot with tamales in a line the across so it looks like a cross put pot on stove it will get jeavy then fill with water to the top of steamer tray then finish filling in wth the rest of tamales from the inside of the pot. The get a wet cheese clothe makea circel.
In the inside the pot then put on top come to biol tirn dowm summer for 1 hour pull the out let cool for 15 to min then enjoy..

You can adjust the heat to your liking. It is a Rick Bayless recipe. The directions include thorough directions for wrapping the tamales or if you prefer, you can use your favorite method. Serve these homemade tamales with enchiladas, rice, or beans and top with your favorite hot sauce! Instead of green chiles, try jalapenos if you like your tamales spicy.