This layered tamale chicken recipe started with an elementary school teacher. Over the years, my wife and her mom kept “improving” it. This dish is so good, it will make a hound dog bite its pups….but at least it’s got fritos.
- 28 oz. Can Tamales (Gebhardt preferred, but Hormel works)
- 12 Chicken Thighs
- 1 Cup Barbecue Sauce (use your favorite)
- 1½ Cans Condensed Cream of Chicken Soup (use low sodium to offset salt in other ingredients)
- 1 lb. Monterey Jack Cheese
- ½ Large bag of Fritos
- Spray "Pam" on a 9" x 12" x 2" pan
- Remove paper from individually wrapped tamales and cut into bite size pieces
- Cook twelve chicken thighs and let cool
- Cut into bite size pieces
- Marinate in barbecue sauce overnight in refrig for best flavor
- Spread 1 ½ cans of undiluted cream of chicken soup (Campbell's Healthy Choice) over the 2nd layer
- Spread one pound or less of shredded Monterey Jack Cheese
- Crush ½ bag of Fritos and place on top of the final layer just before placing in oven
- Bake 325-350° for approx 40-50 minutes. It will bubble and the cheese should be melted.
If you prepare the entire dish the day prior to serving, you can bypass the “overnight” chicken marinating. Just assemble layers 1 thru 4 in the Pam sprayed dish, cover and refrigerate overnight. Place the 5th layer on just before putting it in the oven the next day. If reheating leftovers, put on a new layer of crushed Fritos.
This recipe was provided by Ted Robison