Green Chile, Chicken and Cheese Tamales

Green Chile, Chicken, and Cheese Tamales are a flavorful and comforting dish that brings together the rich tastes of roasted green chiles, tender chicken, and melted cheese, all wrapped in a soft, homemade masa.

This traditional Mexican recipe is perfect for special occasions or family gatherings, offering a perfect balance of spice, savory goodness, and creamy cheese. With a bit of time and love, these tamales are sure to impress and satisfy everyone at the table.

Whether enjoyed on their own or paired with a side of salsa, they are a true celebration of authentic flavors.

Why You’ll Love This Recipe:

Bold, Flavorful Filling: The combination of roasted Hatch green chiles, tender shredded chicken, and creamy cheddar cheese creates a perfect balance of spicy, savory, and rich flavors that are irresistible in every bite.

Comforting and Satisfying: The masa provides a soft, slightly sweet base that complements the spicy filling, making each tamale a comforting and hearty treat.

Authentic, Homemade Taste: These tamales offer an authentic taste of Mexican cuisine, with fresh, flavorful ingredients that bring a homemade touch to your table.

Customizable: Whether you prefer more or less spice, the filling can be adjusted to your taste. Plus, you can make them vegetarian by swapping the chicken for corn, making them a versatile dish for any dietary preference.

Perfect for Gatherings: Tamales are a great dish for sharing with family and friends at gatherings, as they are easy to serve in large batches and can be enjoyed by everyone.

Great for Special Occasions: Whether it’s a holiday or a weekend celebration, tamales are a festive and beloved dish that adds a special touch to any meal.

Freezable for Later: Tamales freeze well, so you can make them ahead of time and enjoy them whenever you crave this delicious, comforting dish.

Key Ingredients:

Maseca Cornflour – The base for the masa, providing a soft, slightly sweet dough that wraps around the filling.

Hatch Green Chiles – Roasted and peeled, they provide a smoky, slightly spicy flavor that defines the tamale filling.

Chicken – Tender, shredded chicken adds a hearty, savory component to the tamales.

Cheddar Cheese – Thick slices of cheese melt beautifully within the tamales, adding richness and creaminess.

Lard – Used to make the masa fluffy and tender, giving the tamales their authentic texture.

Chicken Broth – Adds moisture to the masa and enhances the flavor of the tamales.

Corn Husks – Used to wrap the tamales, helping to steam them to perfection.

Green Chile, Chicken and Cheese Tamales

Ingredients:

For the Masa:

6 cups Maseca cornflour

4-5 cups Chicken broth

2 cups Lard

1 tbsp Salt

1 tbsp Baking powder

For Green Chile Sauce:

12 Hatch green chiles (roasted, peeled, and seeds removed)

3 cloves garlic

1 tsp Ground cumin

1 tsp Salt

1¾ cups Water

1 can Cream of mushroom (optional)

For the Chicken:

2-3 lbs Chicken (approx. 5 chicken breasts)

½ onion

Salt to taste

1 Cube chicken bouillon

2 Bay leaves

2 cups Water

Additional Ingredients:

Cheddar cheese (cut into thick slices)

Corn husks (soaked in warm water)

Instructions:

Prepare the Chicken:

Place the chicken breasts, onion, chicken bouillon, salt, and bay leaves in a crockpot.

Add 2 cups of water and cook on high for 2 ½ hours. (Alternatively, you can cook on the stovetop for 45 minutes.)

Once the chicken is cooked, shred it and set aside. Reserve the chicken broth for later use.

Make the Green Chile Sauce:

In a blender, combine the roasted green chiles, garlic, cumin, salt, and water. Blend until smooth.

Heat 1 tablespoon of oil in a skillet over medium heat, then pour the chile sauce into the skillet.

Cook the sauce for about 5 minutes. If desired, mix in the can of cream of mushroom.

Add the shredded chicken to the chile sauce and simmer on low heat for 10 minutes. Set aside.

Prepare the Masa:

In a stand mixer, cream 2 cups of lard on medium-high speed for 10-15 minutes until fluffy.

In a separate large bowl, combine Maseca corn flour, baking powder, and salt.

Slowly add the corn flour mixture to the creamed lard and mix well.

Gradually add chicken broth (4-5 cups, depending on desired consistency) until the masa reaches the right texture.

To test, take a small piece of masa and drop it in a glass of water. If it floats, the masa is ready. If not, add more chicken broth and continue mixing.

Assemble the Tamales:

Soak the corn husks in hot water for about 2 hours to make them pliable.

Spread a generous amount of masa onto the soft side of the corn husk, from the halfway point down to the end.

Add about 2 tablespoons of the chicken-chile mixture and place a slice of cheddar cheese on top.

Fold the husk over the filling, first folding the sides and then the bottom.

Arrange the tamales in a large steamer pot with water at the bottom. Steam over medium heat for about 2 hours.

Check the water level in the steamer during the cooking process. Add more water if necessary, but avoid getting water inside the tamales.

Vegetarian Substitutes:

Substitute vegetable shortening or vegetable oil for the lard.

Use vegetable broth instead of chicken broth.

Replace the chicken with 2 cans of corn kernels, creating a delicious vegetarian tamale with a corn, green chile, and cheese filling.

Notes:

Soaking Corn Husks: Soak the corn husks in warm water for at least 2 hours to make them pliable and easy to work with. This step is crucial for ensuring they don’t crack when folding the tamales.

Testing Masa Consistency: The masa should have a light, fluffy texture and float when dropped in water. If it sinks, it may need more chicken broth. Be sure to mix the masa well to achieve the right consistency.

Roasting Green Chiles: Roasting the Hatch green chiles enhances their flavor by adding a smoky depth. You can roast them on a grill or under a broiler until the skins blacken, then peel off the skins and remove the seeds.

Substitute for Lard: For a vegetarian version, substitute vegetable shortening or oil for the lard in the masa. You can also use vegetable broth instead of chicken broth to make the tamales fully vegetarian.

Adding Cheese: For a gooey, melty cheese experience, be sure to use a good quality cheddar cheese or another melting cheese like Monterey Jack. You can also experiment with adding a bit of cream cheese for extra creaminess.

Simmering the Chicken: Cooking the chicken in a crockpot or on the stovetop with bay leaves, onion, and chicken bouillon creates a flavorful broth that can be reserved for later use. You can also use the chicken broth to add moisture to the masa.

Steaming Tamales: Make sure there is enough water in the bottom of the steamer, but avoid getting water inside the tamales. Monitor the water level during steaming, and add more water as necessary to prevent burning the tamales.

Freezing Tamales: Tamales freeze well. If you’re making a large batch, allow them to cool completely before wrapping them tightly in plastic wrap or aluminum foil and freezing for later use. Reheat by steaming them from frozen or microwaving them with a damp paper towel.

Assembly Tips: When assembling the tamales, make sure to spread the masa thinly and evenly on the husk, leaving enough room at the top and bottom to fold the husk over neatly.

Nutrition Information:

Per Serving: 1 tamale

Frequently Asked Questions:

Can I make the tamales vegetarian?

Yes! To make vegetarian tamales, substitute the chicken with 2 cans of corn kernels or other vegetables like bell peppers and zucchini.

Additionally, replace the lard with vegetable shortening or oil, and use vegetable broth instead of chicken broth.

The green chile and cheese filling will still make for a delicious and satisfying tamale.

How do I store leftover tamales?

Leftover tamales can be stored in the refrigerator for up to 3-4 days.

To keep them fresh, wrap the tamales in plastic wrap or aluminum foil, and then place them in an airtight container.

You can also freeze tamales for up to 3 months.

To reheat, steam them from frozen or microwave them with a damp paper towel.

Can I use a different type of chile if I can’t find Hatch green chiles?

While Hatch green chiles are traditional and provide a unique smoky flavor, you can substitute them with other mild green chiles like Anaheim or poblano peppers.

If you want a spicier version, consider using jalapeños or serrano peppers, but be sure to adjust the amount to your heat preference.

How do I know when the masa is ready?

To test if the masa is ready, take a small piece and drop it into a glass of water.

If it floats, the masa is perfect.

If it sinks, it needs more mixing and possibly additional chicken broth.

The masa should be light and fluffy but not too wet or dry.

How do I keep the tamales from drying out while steaming?

To prevent tamales from drying out during steaming, ensure the water level in the steamer is sufficient.

Always monitor the water level and add more water if needed, but avoid getting water inside the tamales.

You can also cover the tamales with a damp cloth before placing the lid on the steamer to help maintain moisture.

How do I properly prepare the corn husks for tamales?

To prepare corn husks, soak them in hot water for about 2 hours to soften and make them pliable.

After soaking, remove any excess water by patting them dry with a towel.

Make sure the husks are fully softened to prevent them from cracking when wrapping the tamales.

Can I make the masa in advance?

Yes, you can make the masa ahead of time.

Once it’s ready, cover it tightly with plastic wrap and refrigerate for up to 24 hours before using it.

Let the masa come to room temperature before you start spreading it on the husks to make assembling easier.

What’s the best way to shred the chicken for tamales?

After cooking the chicken, use two forks to shred the meat.

For a quicker method, you can use a hand mixer or stand mixer to shred the chicken.

Just place the cooked chicken in the mixer bowl and beat it on low speed for a minute or two until the chicken is evenly shredded.

Can I use store-bought masa for tamales instead of making it from scratch?

Yes, you can use store-bought masa for tamales if you prefer a quicker option.

Look for Maseca or other brands of tamale masa mix, which already contain the corn flour, baking powder, and salt.

You’ll just need to add the required amount of chicken broth and fat (lard or shortening) to get the right texture.

How do I know when tamales are done steaming?

Tamales are done when the masa separates easily from the corn husks.

To check, open one tamale and see if the masa is firm and fully cooked.

If it sticks to the husk, steam for an additional 10-15 minutes and test again.

Be sure to monitor the water level in the steamer to prevent it from drying out during the cooking process.