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.
- 5315178 Upgrade to a paid membership 25005 to unlock all instructions 19977
- 18367 Upgrade to a paid membership 135 to unlock all instructions 37475
- 9521857 Upgrade to a paid membership 38031 to unlock all instructions 16882
- 2137431 Upgrade to a paid membership 85905 to unlock all instructions 87995
- 7233063 Upgrade to a paid membership 76072 to unlock all instructions 38245
- 1694853 Upgrade to a paid membership 48839 to unlock all instructions 84547
- 1737857 Upgrade to a paid membership 11736 to unlock all instructions 30978
- 9918447 Upgrade to a paid membership 14612 to unlock all instructions 19233
- 4483960 Upgrade to a paid membership 81119 to unlock all instructions 79980
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
- 5450377 Upgrade to a paid membership 12214 to unlock all instructions 67240
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