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Recipe Ingredients

  • 6 Tyson® frozen chicken breasts
  • 4 cups of your favorite salsa
  • 1 cup of refried pinto beans
  • 12 frozen and heated Texas Tamale Company® black bean tamales
  • 2 cups of Kraft® Mexican Four Cheese Blend
  • Daisy® Sour Cream for garnish
  • Sliced green onions for garnish
  • Fresh cilantro leaves for garnish
  • Sliced avocado for garnish

Recipe Directions

For the shredded chicken:

  • Place the Tyson® frozen chicken breasts and salsa in a slow cooker and cook on high for 6 hours. Pull the chicken apart using two forks and keep warm.

For the casserole:

  • Preheat the oven to 375°.
  • Spread the refried beans evenly on the bottom of a medium size casserole dish. Then place the heated tamales, husks removed, on top of the beans and cover with 2 cups of shredded chicken and 2 cups cheese.
  • Bake the casserole in the oven for 30 minutes or until the cheese is melted and lightly browned.
  • Garnish with Daisy® sour cream, sliced green onions, cilantro leaves, and avocado slices.

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