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.
- 9655535 Upgrade to a paid membership 97634 to unlock all instructions 26454
- 6779025 Upgrade to a paid membership 22494 to unlock all instructions 12876
- 9994350 Upgrade to a paid membership 69216 to unlock all instructions 79216
- 1211376 Upgrade to a paid membership 48159 to unlock all instructions 26874
- 1156777 Upgrade to a paid membership 82958 to unlock all instructions 72462
- 5742143 Upgrade to a paid membership 67517 to unlock all instructions 92648
- 97456 Upgrade to a paid membership 76394 to unlock all instructions 71353
- 5488841 Upgrade to a paid membership 4192 to unlock all instructions 52364
- 768861 Upgrade to a paid membership 53929 to unlock all instructions 90826
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
- 6718582 Upgrade to a paid membership 20506 to unlock all instructions 9909
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