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When I first tried Tamales Ala King with creamy chicken, I was struck by the fusion of tender tamales and the silky, savory sauce. The aroma of sautéed onions, green chiles, and melted cheese filled my kitchen, promising comfort in every bite. Each layer melds into a bubbling, golden-topped casserole that begs to be served warm. If you’re craving something familiar yet unexpected, there’s more to discover in this recipe’s simple, satisfying steps.
Ingredients
- 24 tamales (canned tamales make this super easy)
- 1 cup onion, chopped (the more finely chopped, the better—unless you love big onion surprises)
- 1 (4-ounce) can green chilies, chopped (mild or hot, live dangerously or go gentle)
- 1 (4-ounce) can ripe olives, sliced (black olives are classic, but if you’re a rebel, try green)
- 2 (10-ounce) cans Chicken A ’La King (Swanson’s is the classic choice—no shame in shortcuts)
- 1 (12-ounce) can evaporated milk (the secret ingredient for that extra creamy magic)
- 1 cup sharp cheddar cheese, shredded (because melty, tangy cheese is non-negotiable)
- 1 cup Monterey Jack cheese, shredded (for that dreamy, gooey pull apart moment)
Now, here’s the thing about these ingredients: flexibility is the name of the game. Don’t have canned tamales lying around? If you’re ambitious—or just feeling masochistic—homemade tamales could work, but let’s be honest, who has hours to spare? Same goes for the cheeses; if your fridge is half-empty and you’ve only got Colby or mozzarella, toss them in. Want a little more kick? Swap in pepper jack. And the olives—totally optional if you’re a member of the anti-olive club. The beauty of this recipe is that it’s forgiving, like your favorite pair of stretchy pants after a big meal. Play around, substitute what you have, and make it your own weird, wonderful casserole creation.
Steps
- Preheat your oven to 325°F. Yes, low and slow is the way—think of it as a hot tub for tamales. Dutch ovens are perfect for maintaining that consistent, gentle heat when baking or simmering for long periods, making them ideal for recipes that require even heat.
- Grab a 9×13-inch casserole dish. Anything smaller and you’ll have tamales stacked like laundry in a college dorm hamper.
- Unwrap 24 canned tamales, or however many you can convince to fit, and arrange them in two neat rows. Or messy ones. Tamales don’t judge.
- Sprinkle 1 cup chopped onion evenly over the tamales. Don’t cry—unless your onions are especially sentimental.
- Open up a 4-ounce can of chopped green chilies and a 4-ounce can of sliced ripe olives. Stir them together in a bowl, then scatter this mix over the onions. You’re building flavor layers here—a little like lasagna, but more interesting.
- In a separate bowl, whisk together 2 cans of Chicken A ’La King (10 ounces each) with 1 can of evaporated milk (12 ounces). This is where things get creamy, and yes, it will look a little odd. Trust the process.
- Pour the chicken mixture over the tamale-chili-olive-onion mountain. Spread it around, coax it into the corners, and make sure everyone’s invited to the flavor party.
- Sprinkle 1 cup shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese over the top. If the cheese tries to escape, kindly remind it this is its destiny.
- Pop the whole thing in the oven, uncovered, and bake for 45 to 60 minutes. You want it bubbling around the edges and cheese melted like a glorious, golden blanket.
- Once out of the oven, let it sit for 10 to 15 minutes. Yes, really. This is the hardest part. The cheese needs to settle, and you need to summon patience. Maybe distract yourself by setting the table or debating whether olives are actually necessary in life.
- Serve warm, scoop generously, and brace yourself for the “what-is-this-magic” looks.
- Optional: garnish with more sliced olives, chopped cilantro, or whatever you can scrounge from the fridge that looks vaguely edible.
- Now eat. Try not to go back for thirds—unless you want to. No judgment.
A pellet grill smoker can add a subtly smoky finish to baked dishes when used as a low-and-slow oven alternative, especially on settings that mimic oven temperatures, like pellet grill smoker.
Cooking Tips
After the aroma of bubbling cheese and creamy sauce fills your kitchen, it’s tempting to scoop straight from the casserole dish, but a few thoughtful tweaks can elevate your Tamales Ala King even further. I always let the casserole rest for 10 minutes—this helps the layers firm up. For extra depth, I sprinkle freshly chopped cilantro and a dash of smoked paprika right before serving.
Final Thoughts
Satisfaction settles in as I take that first forkful of creamy, cheesy Tamales Ala King—the tender tamales swaddled in luscious sauce, each bite bursting with mellow heat from green chilies and the briny pop of olives. This dish melds convenience and comfort, transforming humble ingredients into a casserole masterpiece. I hope you’ll savor every bite, just as I did, relishing this unforgettable fusion.