Mexican Chicken Tamale Casserole

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 5 lbs chicken breasts
• 1 (1 ounce) package dry onion soup mix
• 1 cup wine
• 2 (10 ounce) cans del monte enchilada sauce (mild)
• 2 (10 1/2 ounce) cans aunt penney's sauce
• 2 (15 ounce) cans tamales, cut into 10-inch pieces and any juice from can (i use hormel)
• 1/4 cup ripe olives, sliced (optional)
• 2 cups shredded cheddar cheese (or monterey jack, or a combination of the two)
• broth from chicken breast

Recipe

• 1 place chicken breasts in casserole dish and sprinkle with onion soup mix. pour wine over. cover with lid or foil. bake at 350 for about an hour or until chicken is tender. cool. remove chicken in bite size pieces from bone -- discard skin. be sure an retain the broth.
• 2 tamales might be wrapped in paper -- remove paper and strip as much juice off as possible from the wrapper, save. cut into 1" pieces and place tamales and chicken in a bowl.
• 3 in another bowl, mix enchilada sauce, sauce, juice from tamales and broth from chicken. mix well. pour over chicken and tamales and gently mix. transfer to large casserole dish.
• 4 sprinkle with olives (if using) and top with shredded cheese. cover dish with lid or tightly with foil. bake at 350 for 45 to 55 minutes or until hot and bubbly.