If you are craving a dish that bursts with authentic Mexican flavors and tender textures, look no further than the Chicken Tamales with Enchilada Sauce Recipe. This recipe combines the rich, fluffy masa dough with savory shredded chicken smothered in vibrant enchilada sauce, all wrapped in corn husks and steamed to perfection. Each bite promises a comforting harmony of taste and tradition that feels like a warm embrace from a close friend’s kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the perfect balance of flavors in this dish. Each component plays a vital role, from the masa harina that forms the light and fluffy dough to the zesty enchilada sauce that infuses the chicken filling with depth and character.
- Masa harina: The essential base for the dough, giving tamales their signature soft yet firm texture.
- Chicken broth: Adds moisture and a rich savory foundation to the masa dough.
- Lard or shortening: Whipped until fluffy, this fat provides tenderness and richness to the tamale dough.
- Baking powder: Acts as a leavening agent, helping the dough puff up lightly during steaming.
- Salt: Enhances all the flavors and balances the dough’s taste.
- Cooked shredded chicken: The hearty, protein-packed filling that carries the enchilada sauce.
- Enchilada sauce: The spicy and tangy component that brings the chicken filling to life; choose red or green depending on your preference.
- Corn husks: Soaked ahead of time to soften, these provide the traditional wrapping that steams the tamales and imparts subtle earthy aroma.
How to Make Chicken Tamales with Enchilada Sauce Recipe
Step 1: Prepare the Masa Dough
Begin by beating the lard or shortening in a mixing bowl until it becomes light and fluffy. This step is crucial as it incorporates air, lending a tender, melt-in-your-mouth texture to the tamales. Next, add the masa harina, baking powder, salt, and chicken broth gradually. Stir everything together until a soft, spreadable dough forms. It should be moist but not sticky, perfect for spreading onto the corn husks.
Step 2: Make the Chicken Filling
In a separate bowl, combine the cooked, shredded chicken with your favorite enchilada sauce. This simple mix transforms plain chicken into a flavorful centerpiece, offering a wonderful balance of spice and richness that defines the whole dish.
Step 3: Assemble the Tamales
Take a soaked corn husk and spread about two tablespoons of the masa dough evenly across the wide end, leaving space at the edges. Spoon a tablespoon of the chicken and enchilada sauce filling down the center of the masa. Carefully fold the husk over the filling, then fold the sides inwards and tie the tamale closed if needed, making neat little packets ready for steaming.
Step 4: Steam the Tamales
Arrange the tamales standing upright in a large steamer pot, ensuring they fit snugly but aren’t overcrowded. Cover the pot and steam for 40 to 45 minutes. You’ll know they’re done when the masa dough easily pulls away from the corn husks, revealing a delicately fluffy interior wrapped around the rich filling.
How to Serve Chicken Tamales with Enchilada Sauce Recipe
Garnishes
To elevate the experience, sprinkle fresh chopped cilantro and thinly sliced green onions on top after plating. A dollop of sour cream or a wedge of lime alongside adds brightness and creaminess that perfectly complements the tamales’ warmth and spice.
Side Dishes
Serve your tamales with classic sides such as Mexican rice, refried beans, or a simple avocado salad. These sides provide contrasting textures and flavors that round out the meal beautifully, creating a well-balanced and satisfying plate.
Creative Ways to Present
If you’re hosting a festive occasion, consider wrapping individual tamales in colorful kitchen twine and placing them on a rustic wooden platter lined with fresh corn husks or banana leaves. This not only adds visual charm but also invites guests to enjoy the tactile pleasure of unwrapping their own delicious parcel.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover tamales in an airtight container and refrigerate. They will stay fresh for up to four days, making them a convenient option for quick meals throughout the week.
Freezing
For longer-term storage, freeze uncooked or cooked tamales wrapped tightly in plastic wrap and foil or inside freezer bags. Properly sealed, they maintain their quality for up to three months. This is a fantastic way to prepare batches ahead of time for busy days or special gatherings.
Reheating
To reheat, steam the tamales again until they’re heated through, about 15 to 20 minutes. Alternatively, unwrap and microwave on a damp paper towel for a minute or two, though steaming preserves their authentic texture best.
FAQs
Can I use chicken thighs instead of breast for the filling?
Absolutely! Chicken thighs offer extra juiciness and rich flavor, which complements the enchilada sauce wonderfully. Just be sure to shred the meat finely for easy filling.
Is it necessary to soak the corn husks?
Yes, soaking the husks makes them pliable and prevents tearing when wrapping the tamales. It also helps create the proper steaming environment so the dough cooks evenly.
Can I make these tamales vegetarian?
Certainly! Substitute the chicken with beans, roasted vegetables, or cheese mixed with enchilada sauce for a delicious vegetarian version.
What kind of enchilada sauce works best?
Both red and green enchilada sauces work beautifully. Choose based on your flavor preference: red offers a smoky warmth, while green is fresh and tangy.
How do I know when the tamales are fully cooked?
The best indicator is when the masa dough pulls away easily from the corn husks without sticking. The dough should feel tender and fluffy rather than dense.
Final Thoughts
There is something deeply satisfying about crafting homemade tamales that fill your kitchen with irresistible aromas and bring people together around the table. This Chicken Tamales with Enchilada Sauce Recipe is a heartfelt invitation to enjoy genuine Mexican comfort food in your own home. Once you try it, these tamales may just become your go-to meal for celebrations and cozy dinners alike. So gather your ingredients, roll up your sleeves, and savor every moment of this delightful cooking adventure!
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Chicken Tamales with Enchilada Sauce Recipe
- Total Time: 1 hour 15 minutes
- Yield: 20 tamales
- Diet: Gluten Free
Description
Tender masa dough filled with savory shredded chicken and enchilada sauce, steamed until fluffy and authentic, perfect for a traditional Mexican meal.
Ingredients
Masa Dough
- 3 cups masa harina
- 2 cups chicken broth
- ¾ cup lard or shortening
- 1 tsp baking powder
- ½ tsp salt
Filling
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce (red or green, based on preference)
Other
- 20 corn husks, soaked in warm water for at least 30 minutes
Instructions
- Prepare the masa dough: Beat the lard or shortening until fluffy using a mixer or by hand. Gradually add the masa harina, baking powder, and salt, then slowly mix in the chicken broth to form a soft, pliable dough that is smooth and spreads easily.
- Make the chicken filling: In a bowl, combine the shredded cooked chicken with the enchilada sauce, mixing thoroughly to evenly coat all the chicken pieces.
- Assemble the tamales: Drain the soaked corn husks and pat dry. Spread about 2 tablespoons of the masa dough onto the center of each husk, forming a rectangle. Add about 1 tablespoon of the chicken filling on top of the masa. Fold the sides of the husk over the filling to encase it, then fold the bottom end up and tie the tamale closed with strips of corn husk or kitchen twine to secure.
- Steam the tamales: Arrange the tamales upright in a steamer basket with the open ends facing up. Cover and steam over simmering water for 40 to 45 minutes, or until the masa dough becomes firm and pulls away easily from the husks.
- Serve and store: Carefully remove the tamales from the steamer and let them cool slightly before serving. Freeze any leftover cooked tamales in airtight containers or freezer bags for up to 3 months.
Notes
- Choose red or green enchilada sauce depending on your flavor preference; both work well with chicken filling.
- Soak corn husks in warm water for at least 30 minutes prior to assembly to make them pliable and easier to fold.
- Freezing cooked tamales preserves their freshness; reheat by steaming or microwaving wrapped in a damp cloth.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner / Main
- Method: Steaming
- Cuisine: Mexican
