12 Delicious Green Chicken Tamales Recipes

Now, who’s ready to dive into the vibrant world of green chicken tamales? Whether you’re a seasoned tamale maker or trying your hand at this traditional dish for the first time, our roundup of 12 delicious recipes promises to bring a burst of flavor to your table. From spicy to savory, these tamales are perfect for any occasion. Let’s get wrapping and discover your next favorite recipe!

Spicy Green Chicken Tamales with Jalapeno

Are you ready to dive into the vibrant flavors of Mexican cuisine with a spicy twist? Today, we’re making Spicy Green Chicken Tamales with Jalapeno, a dish that combines tender chicken, fiery jalapenos, and a rich green sauce wrapped in a soft masa dough.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1/2 cup green salsa
• 2 jalapenos, finely chopped
• 1/4 cup chopped cilantro
• 12 corn husks, soaked

Instructions

1. In a large bowl, mix 2 cups masa harina with 1 cup chicken broth until a dough forms.
2. Beat 1/2 cup lard until fluffy, then gradually incorporate the masa mixture, 1 tsp baking powder, and 1/2 tsp salt to form a smooth dough.
3. In another bowl, combine 2 cups shredded chicken, 1/2 cup green salsa, 2 chopped jalapenos, and 1/4 cup cilantro for the filling.
4. Spread a thin layer of masa dough onto each soaked corn husk, leaving a border around the edges.
5. Place a spoonful of the chicken filling in the center of the masa on each husk.
6. Fold the husks to enclose the filling, then tie the ends with strips of husk or kitchen string.
7. Steam the tamales in a steamer over boiling water for 60 minutes, ensuring the water doesn’t touch the tamales.
8. Check for doneness by unwrapping a tamale; the masa should easily pull away from the husk.

Out of the steamer, these tamales boast a moist, tender texture with a kick of heat from the jalapenos. Serve them with a drizzle of extra green salsa and a side of cooling sour cream for a balanced meal.

Cheesy Green Chicken Tamales with Queso Fresco

Zesty and full of flavor, these Cheesy Green Chicken Tamales with Queso Fresco are a delightful twist on a traditional favorite. Perfect for beginners, this recipe breaks down the process into simple, manageable steps.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup tomatillo salsa
• 2 cups shredded cooked chicken
• 1 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 12 dried corn husks, soaked in warm water

Instructions

1. In a large bowl, mix 2 cups masa harina, 1 cup chicken broth, 1/2 cup lard, 1 tsp baking powder, and 1/2 tsp salt until a dough forms. Tip: The dough should be slightly sticky but not wet.
2. Spread 1/4 cup of the dough onto the center of each soaked corn husk, leaving a 2-inch border at the top and bottom.
3. Top each with 2 tbsp tomatillo salsa, 3 tbsp shredded chicken, and 1 tbsp queso fresco.
4. Fold the sides of the husk towards the center, then fold the bottom up and the top down to enclose the filling. Tip: Secure with a strip of corn husk if needed.
5. Steam the tamales in a steamer basket over boiling water for 60 minutes. Tip: Check the water level halfway through to prevent burning.
6. Let the tamales rest for 10 minutes before serving. Garnish with chopped cilantro.

Fluffy and moist, these tamales offer a perfect balance of spicy and cheesy flavors. Serve them with extra tomatillo salsa on the side for an extra kick.

Green Chicken Tamales with Tomatillo Sauce

Starting your culinary journey with Green Chicken Tamales with Tomatillo Sauce is a delightful way to explore traditional flavors with a twist. This dish combines tender chicken and a vibrant tomatillo sauce, all wrapped in a soft masa dough, offering a perfect balance of textures and tastes.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup lard
• 1 lb chicken breast, cooked and shredded
• 1 cup tomatillo sauce
• 12 corn husks, soaked

Instructions

1. In a large bowl, mix 2 cups masa harina, 1 cup chicken broth, 1 tsp baking powder, and 1/2 tsp salt until a dough forms.
2. Beat 1/2 cup lard in a separate bowl until fluffy, then gradually incorporate the masa mixture to create a smooth, spreadable dough.
3. Spread a thin layer of the dough onto each soaked corn husk, leaving a border around the edges.
4. Place a portion of the 1 lb shredded chicken breast and 1 cup tomatillo sauce in the center of the dough on each husk.
5. Fold the husks to enclose the filling, ensuring the dough completely covers the chicken and sauce.
6. Steam the tamales in a steamer basket over boiling water for 60 minutes, or until the dough pulls away easily from the husk.
7. Let the tamales rest for 10 minutes before serving to allow the flavors to meld together beautifully.

Light and fluffy with a hint of tang from the tomatillo sauce, these tamales are a feast for the senses. Serve them with extra sauce on the side for dipping, or pair with a crisp salad for a complete meal.

Authentic Mexican Green Chicken Tamales

Today, we’re diving into the heart of Mexican cuisine with a step-by-step guide to making Authentic Mexican Green Chicken Tamales. This traditional dish, wrapped in corn husks and steamed to perfection, is a labor of love that rewards you with its vibrant flavors and tender texture.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup salsa verde
• 20 dried corn husks

Instructions

1. Soak the corn husks in warm water for 30 minutes until pliable.
2. In a large bowl, beat the lard with an electric mixer until fluffy, about 3 minutes.
3. Gradually add the masa harina, chicken broth, baking powder, and salt to the lard, mixing until a smooth dough forms. Tip: The dough should be slightly sticky but not wet.
4. Spread 2 tbsp of the masa dough onto the center of a soaked corn husk, leaving a 2-inch border at the top.
5. Place 1 tbsp of shredded chicken and 1 tsp of salsa verde in the center of the dough.
6. Fold the sides of the corn husk towards the center, then fold the bottom up. Tie with a strip of corn husk if necessary. Tip: Ensure the tamales are snug but not too tight to allow for expansion during cooking.
7. Arrange the tamales upright in a steamer basket over boiling water. Cover and steam for 1 hour. Tip: Check the water level halfway through to prevent burning.
8. Remove from heat and let rest for 10 minutes before serving.

Unwrap these tamales to reveal a moist, flavorful filling encased in a soft, pillowy masa. Serve them with extra salsa verde on the side for an extra kick, or pair with a fresh avocado salad for a complete meal.

Green Chicken Tamales with Cilantro Lime Rice

For those looking to bring a burst of flavor to their dinner table, this recipe combines tender green chicken tamales with a zesty cilantro lime rice, creating a meal that’s as vibrant as it is delicious.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup green salsa
• 1/2 cup chopped cilantro
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 cup long grain white rice
• 2 cups water
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 tbsp lime zest

Instructions

1. In a large bowl, mix 2 cups masa harina, 1 cup chicken broth, 1/2 cup lard, 1 tsp baking powder, and 1/2 tsp salt until a dough forms. Tip: The dough should be moist but not sticky.
2. In a separate bowl, combine 2 cups shredded cooked chicken, 1 cup green salsa, 1/2 cup chopped cilantro, 1/4 cup chopped onion, and 2 cloves minced garlic to make the filling.
3. Spread a thin layer of masa dough on a soaked corn husk, add a spoonful of the chicken filling, and fold the husk to enclose the tamale. Tip: Ensure the tamales are tightly wrapped to prevent filling from leaking during cooking.
4. Steam the tamales in a steamer over boiling water for 60 minutes. Tip: Check the water level periodically to ensure it doesn’t dry out.
5. While the tamales cook, rinse 1 cup long grain white rice under cold water until the water runs clear.
6. In a saucepan, bring 2 cups water to a boil, add the rice, reduce heat to low, cover, and simmer for 18 minutes.
7. Remove the rice from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in 1 tbsp lime juice, 1/4 cup chopped cilantro, and 1 tbsp lime zest.

Now, the green chicken tamales offer a tender, moist texture with a spicy kick, perfectly complemented by the light and citrusy cilantro lime rice. Serve them with a side of extra green salsa for an added layer of flavor.

Slow Cooker Green Chicken Tamales

Just imagine coming home to the irresistible aroma of Slow Cooker Green Chicken Tamales filling your kitchen. This guide will walk you through each step to create these tender, flavorful tamales with ease, perfect for any day of the week.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup green salsa
• 1/2 cup chopped cilantro
• 1/4 cup diced onions
• 20 dried corn husks

Instructions

1. Soak the corn husks in warm water for 30 minutes until pliable.
2. In a large bowl, mix masa harina, chicken broth, lard, baking powder, and salt to form a smooth dough.
3. Spread 2 tablespoons of the dough onto the center of each corn husk, leaving a 1-inch border.
4. Top the dough with shredded chicken, green salsa, cilantro, and onions.
5. Fold the sides of the corn husk towards the center, then fold the bottom up to enclose the filling.
6. Arrange the tamales upright in the slow cooker, adding 1 cup of water to the bottom.
7. Cover and cook on high for 4 hours or until the dough is firm and separates easily from the husk.
8. Let the tamales rest for 10 minutes before serving to allow the flavors to meld.

Steaming the tamales in the slow cooker ensures they come out moist and tender, with the green salsa and cilantro giving them a vibrant, fresh flavor. Serve them with a dollop of sour cream or a side of black beans for a complete meal.

Green Chicken Tamales with Avocado Cream Sauce

Always looking for a way to bring a fresh twist to traditional dishes, these Green Chicken Tamales with Avocado Cream Sauce are a vibrant and flavorful option that’s perfect for any occasion. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup green salsa
• 1/2 cup chopped cilantro
• 1 avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 20 corn husks, soaked

Instructions

1. In a large bowl, combine 2 cups masa harina, 1 cup chicken broth, 1/2 cup lard, 1 tsp baking powder, and 1/2 tsp salt. Mix until a dough forms. Tip: The dough should be slightly sticky but not wet.
2. In another bowl, mix 2 cups shredded cooked chicken with 1 cup green salsa and 1/2 cup chopped cilantro. Set aside.
3. Peel and pit 1 avocado, then blend with 1/4 cup sour cream, 1 tbsp lime juice, and 1/4 tsp garlic powder until smooth. Refrigerate until serving.
4. Spread a thin layer of masa dough on each soaked corn husk, leaving a border. Spoon chicken mixture onto the center.
5. Fold the husks to enclose the filling, then tie with strips of husk or kitchen string.
6. Steam tamales in a steamer basket over boiling water for 60 minutes. Tip: Check water level periodically to prevent burning.
7. Remove tamales from steamer and let rest for 5 minutes before serving. Tip: Tamales are done when the husk peels away easily.

You’ll love the tender, moist texture of the tamales paired with the creamy, tangy avocado sauce. For a festive presentation, serve them on a platter with extra sauce drizzled over the top and a sprinkle of fresh cilantro.

Vegetable Stuffed Green Chicken Tamales

You’ll find these Vegetable Stuffed Green Chicken Tamales to be a delightful twist on a traditional favorite, combining tender chicken with a vibrant mix of vegetables, all wrapped in a soft, green corn husk.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 1 lb cooked chicken, shredded
• 1 cup green salsa
• 1 cup mixed vegetables (corn, carrots, peas), diced
• 12 corn husks, soaked

Instructions

1. In a large bowl, combine 2 cups masa harina, 1 cup chicken broth, 1/2 cup lard, 1 tsp baking powder, and 1/2 tsp salt. Mix until a dough forms. Tip: The dough should be moist but not sticky; adjust with more broth if needed.
2. Spread a thin layer of the masa dough onto each soaked corn husk, leaving a border around the edges.
3. In a separate bowl, mix 1 lb shredded chicken with 1 cup green salsa and 1 cup diced mixed vegetables.
4. Place a spoonful of the chicken mixture in the center of each masa-covered husk.
5. Fold the husks to enclose the filling, tying the ends with strips of husk if necessary. Tip: Ensure the tamales are tightly wrapped to prevent the filling from leaking during cooking.
6. Steam the tamales in a steamer basket over boiling water for 60 minutes. Tip: Check the water level occasionally to ensure it doesn’t boil dry.
7. Remove the tamales from the steamer and let them rest for 5 minutes before serving.

When you bite into these tamales, you’ll notice the masa is perfectly tender, enveloping the juicy, flavorful filling. Serve them with a dollop of sour cream and a sprinkle of fresh cilantro for an extra burst of flavor.

Green Chicken Tamales with Black Beans

First, let’s dive into making these flavorful Green Chicken Tamales with Black Beans, a dish that combines tender chicken with the earthy tones of black beans, all wrapped in a soft, steamed masa dough. Perfect for beginners, this recipe will guide you through each step to ensure delicious results.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup lard
• 1 lb chicken breast, cooked and shredded
• 1 cup green salsa
• 1 cup black beans, rinsed and drained
• 20 corn husks, soaked in warm water

Instructions

1. In a large bowl, mix masa harina, baking powder, and salt until well combined.
2. Add lard to the dry ingredients and mix until the mixture resembles coarse crumbs.
3. Gradually pour in chicken broth, stirring continuously, until a soft dough forms. Tip: The dough should stick slightly to your fingers but not be too wet.
4. In a separate bowl, combine shredded chicken, green salsa, and black beans to make the filling.
5. Drain corn husks and pat dry. Spread a thin layer of masa dough on each husk, leaving a border around the edges.
6. Place a spoonful of the chicken mixture in the center of the dough on each husk.
7. Fold the sides of the husk towards the center, then fold the bottom up. Secure with a strip of corn husk if necessary.
8. Steam tamales in a steamer basket over boiling water for 60 minutes. Tip: Check the water level occasionally to ensure it doesn’t boil dry.
9. Remove tamales from the steamer and let them rest for 5 minutes before serving. Tip: Tamales are done when the dough easily pulls away from the husk.

Just out of the steamer, these tamales are wonderfully moist with a fluffy texture, the green salsa adding a tangy kick that complements the savory chicken and beans. Serve them with a dollop of sour cream or a side of avocado slices for an extra layer of flavor.

Gluten-Free Green Chicken Tamales

You might think making tamales is daunting, but our gluten-free green chicken tamales are surprisingly approachable, even for beginners. Let’s break down the process into manageable steps to ensure your tamales come out perfectly steamed and full of flavor every time.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup vegetable shortening
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup green salsa
• 1/4 cup chopped cilantro
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix 2 cups masa harina, 1 cup chicken broth, 1/2 cup vegetable shortening, 1 tsp baking powder, and 1/2 tsp salt until a smooth dough forms. Tip: The dough should be slightly sticky but not wet; adjust with more masa or broth as needed.
2. Stir in 2 cups shredded cooked chicken, 1 cup green salsa, and 1/4 cup chopped cilantro into the dough until well combined.
3. Drain the soaked corn husks and pat dry. Spread about 2 tbsp of the dough mixture onto the center of each husk, leaving a 1-inch border at the top and bottom.
4. Fold the sides of the husk towards the center, overlapping them, then fold the bottom up. Tie with a strip of husk if necessary to secure. Tip: Ensure the tamales are snug but not too tight to allow steam to circulate.
5. Stand the tamales upright in a steamer basket over boiling water. Cover and steam for 60 minutes over medium heat, adding more water as needed. Tip: Check for doneness by unwrapping a tamale; the dough should easily pull away from the husk.

Light, fluffy, and packed with the vibrant flavors of green salsa and cilantro, these tamales are a delight. Serve them with extra salsa on the side for an extra kick, or enjoy them as is for a comforting meal.

Green Chicken Tamales with Pumpkin Seeds

Always looking for a way to bring a twist to traditional dishes, these Green Chicken Tamales with Pumpkin Seeds combine the earthy flavors of pumpkin seeds with the vibrant taste of green salsa, wrapped in a soft masa dough. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp salt
• 2 cups shredded cooked chicken
• 1 cup green salsa
• 1/2 cup pumpkin seeds
• 12 corn husks, soaked

Instructions

1. In a large bowl, mix 2 cups masa harina with 1 cup chicken broth until a dough forms.
2. Beat 1/2 cup lard with 1 tsp salt until fluffy, then gradually incorporate the masa mixture to form a smooth dough.
3. Spread a thin layer of the dough onto each soaked corn husk, leaving a border around the edges.
4. Combine 2 cups shredded cooked chicken with 1 cup green salsa, then spoon this mixture onto the center of each dough-covered husk.
5. Sprinkle 1/2 cup pumpkin seeds over the chicken mixture before folding the husks to enclose the filling.
6. Steam the tamales in a steamer basket over boiling water for 60 minutes, ensuring the water does not touch the tamales.
7. Let the tamales rest for 10 minutes before serving to allow the dough to firm up.

Best enjoyed hot, these tamales offer a delightful contrast between the tender masa and the crunchy pumpkin seeds, with the green salsa adding a refreshing zest. Serve them with a side of extra salsa for dipping to enhance the flavors even further.

Green Chicken Tamales with Mango Salsa

Green Chicken Tamales with Mango Salsa are a vibrant, flavorful dish that combines tender, spiced chicken wrapped in a soft masa dough with a sweet and tangy mango salsa. Great for beginners, this recipe breaks down the process into manageable steps, ensuring delicious results every time.

Ingredients

• 2 cups masa harina
• 1 cup chicken broth
• 1/2 cup lard
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups shredded cooked chicken
• 1 cup green salsa
• 1/2 cup chopped cilantro
• 1 mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/4 tsp salt

Instructions

1. In a large bowl, mix masa harina, chicken broth, lard, baking powder, and salt until a smooth dough forms. Tip: The dough should be slightly sticky but not wet.
2. Spread a thin layer of the masa dough onto a soaked corn husk, leaving a border around the edges.
3. Top the masa with shredded chicken and a spoonful of green salsa, then fold the husk to enclose the filling. Tip: Secure the tamale with a strip of corn husk if needed.
4. Steam the tamales in a steamer basket over boiling water for 60 minutes. Tip: Check the water level periodically to prevent burning.
5. While the tamales cook, combine mango, red onion, jalapeño, lime juice, and salt in a bowl to make the salsa.
6. Remove tamales from the steamer and let them rest for 5 minutes before unwrapping.

You’ll love the contrast between the soft, savory tamales and the fresh, fruity salsa. Try serving them with an extra drizzle of green salsa for added flavor.

Conclusion

Mastering the art of green chicken tamales is now at your fingertips with these 12 mouthwatering recipes! Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to spark your culinary creativity. Don’t forget to whip up your favorite, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!