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Tamales with Chicken and Salsa Verde

<p>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.</p>
18 Servings Recipe By

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 1/2 cups cook and shred Chicken, Boneless Breasts
  • 1 3/4 cups Salsa Verde

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tamales
  • 381 Calories
  • 17g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 70g Cholesterol
  • 687mg Sodium
  • 32g Total Carb
  • 3g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place corn husks in a bowl of warm water and soak until soft.
  2. Meanwhile, beat together corn masa, oil, salt, baking powder, and broth until smooth. Set aside.
  3. In another bowl, toss together chicken and salsa verde.
  4. 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.
  5. Repeat until all tamales are filled.
  6. Fill a large pot with 1-2 inches of water and bring to a boil.
  7. 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.

Freeze For Later Cooking Directions

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?

  1. Place corn husks in a bowl of warm water and soak until soft.
  2. Meanwhile, beat together corn masa, oil, salt, baking powder, and broth until smooth. Set aside.
  3. In another bowl, toss together chicken and salsa verde.
  4. 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.
  5. Repeat until all tamales are filled.
  6. Fill a large pot with 1-2 inches of water and bring to a boil.
  7. 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.
  8. Remove tamales from the pot and place on baking sheet.
  9. Flash freeze tamales (in the corn husks).
  10. Divide frozen tamales among freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the oven at 325 for 8-10 minutes, with the husks still on.

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