If you love tamales, you will love this casserole. Same ingredients for tamales but no up-wrapping with corn husks. Feel free to wrap in husks in the traditional manner. This is a weekend recipe as it takes 45 minutes to bake once assembled.
For the topping:
2-3 lbs. chicken breast, cooked, finely chopped
1 yellow onion, chopped
1 Tbsp cilantro, chopped (optional)
2 Tbsp chili powder
1 tsp cumin
2 tsp garlic powder
1 tsp salt
1 can of diced tomatoes with green chilis, 8-10oz
For the tamale crust:
2 cups gluten-free masa
1 Tbsp oregano
2 tsp baking powder
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
Preheat oven to 375 degrees Fahrenheit. Put a saucepan of water on stove (about 3 cups) and bring to boil. Set aside. Meanwhile, cook chicken in in deep skillet, use water to keep it from sticking to pan. Cover until cooked through and no longer pink. When cooked, chop up and return to skillet and add remaining ingredients. Stir and cook. Taste and adjust seasonings, if necessary.
In a medium mixing bowl, stir together all of the dry ingredients. Then, add oil and 2 cups of hot water.
Coat a baking dish or pan with non-stick spray or oil. Spread tamale mixture in bottom and top with chicken.
Cover with foil and bake for 45 minutes to an hour, or until tamale crust is set.
Optionally, add shredded daiya on top, or rice vegan cheese, and let it melt a little before serving.