Chicken Chile Verde Tamale Casserole

for the chicken:
4 cups cooked chicken meat
1 cup Hatch Chile Verde
1/4 cup chopped cilantro
1/2 tsp. garlic powder
for the tamale dough:
3 cups masa harina
2 tsp. kosher salt
3 Tbsp. sugar
1 1/2 tsp. baking powder
12 Tbsp. unsalted butter, cold and cut into 12 pieces
3 cups frozen corn
1/4 cup Santa Fe Ole Hatch Green Chile
2 1/4 cups chicken broth
3 cups Monterey jack cheese
1 cup Hatch Chile Verde
2 Tbsp. cilantro for garnish

Preheat oven to 400 degrees F. Lightly grease or spray a 9x13 baking dish, set aside
In a large skillet over medium-low heat, add chicken, broth, chile verde, cilantro and garlic powder
Heat while preparing the remaining ingredients, stirring occasionally
In a food processor, combine the masa, salt, sugar, baking powder, 2 cups of corn and green chile
Pulse until a coarse meal forms. Add chicken broth and process until the mixture reaches the consistency of peanut butter
Fold in the remaining 1 cup of corn and press half of the mixture into the bottom of the prepared pan
Sprinkle with 3/4 cup of cheese and add chicken filling. Sprinkle with another 3/4 cup of cheese and press the remaining tamale dough on top
Cover with 1 cup of chile verde sauce and remaining 1 1/2 cups of cheese. Cover with foil and bake 30 minutes. Uncover and cook an additional 10 minutes
Top with cilantro and serve

Click here for Hatch Chile Verde

Click here for Santa Fe Ole Hatch Green Chile