Bring a little Mexican celebration to your table with these Tamales with Chicken & Salsa Verde. The results of your time and effort are delicious packets of masa with shredded chicken and green salsa.
18
Servings
8
Ingredients
0
Comments
Ingredients
- 6 ounces Corn Husks
- 6 cups Corn Masa Mix
- 1 cup Corn Oil
- 2 teaspoons Salt
- 1 teaspoon Baking Powder
- 6 cups Chicken Broth/Stock
- 7 ½ cups cook and shred Chicken, Boneless Breasts
- 1 ¾ cups Salsa Verde
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place corn husks in a bowl of warm water and soak until soft.
- 3121956 Upgrade to a paid membership 77186 to unlock all instructions 94597
- 7570719 Upgrade to a paid membership 80508 to unlock all instructions 74191
- 1639769 Upgrade to a paid membership 7615 to unlock all instructions 99882
- 1119118 Upgrade to a paid membership 2457 to unlock all instructions 66987
- 674027 Upgrade to a paid membership 73456 to unlock all instructions 93540
- 298219 Upgrade to a paid membership 17001 to unlock all instructions 78291
- 5069126 Upgrade to a paid membership 42103 to unlock all instructions 92368
- 5179136 Upgrade to a paid membership 49089 to unlock all instructions 7932
- 5496856 Upgrade to a paid membership 48932 to unlock all instructions 81235
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6149678 Upgrade to a paid membership 22828 to unlock all instructions 92734
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place corn husks in a bowl of warm water and soak until soft.
- Meanwhile, beat together corn masa, oil, salt, baking powder, and broth until smooth. Set aside.
- In another bowl, toss together chicken and salsa verde.
- Spread about 1/2 cup of masa mixture over each corn husk and top with about 1/4 cup of chicken mixture. Fold in the sides of the corn husk, forming a long package. Then fold the ends toward the center on the seam side.
- Repeat until all tamales are filled.
- Fill a large pot with 1-2 inches of water and bring to a boil.
- Place tamales in a steamer basket and drop into the pot. Steam for 35-40 minutes or until the husk peels away from the corn mixture easily. Check tamales about halfway through.
Nutrition Facts
- Servings Per Recipe
- 18 Servings
- Serving Size
- 2 tamales Amount Per Serving
- Calories
- 381
- Total Fat
- 17g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 70g
- Sodium
- 687mg
- Total Carbohydrates
- 32g
- Fiber
- 3g
- Sugar
- 1g
- Protein
- 26g
- WW Freestyle
- 8