For a spicier kick, leave the seeds in one of the jalapeno peppers or add a pinch of cayenne pepper to the chicken marinade. The filling can be made a day in advance to save time. Store it in the refrigerator and reheat before assembling the pie. If the masa dough is too dry, add more hot water, a tablespoon at a time, until the desired consistency is reached. If the dough is too wet, add more masa flour, a tablespoon at a time. Feel free to add other vegetables to the filling, such as corn kernels or zucchini, depending on your preference. Adjust the amount of cheese to your liking. You can also use a different type of cheese, such as Monterey Jack or cheddar.
Tamale Pie with Chicken
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PREP TIME45 mins
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COOK TIME2 hrs 5 mins
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TOTAL TIME10 hrs 50 mins
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SERVING12 People
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VIEWS3
Indulge in this comforting Tamale Pie with Chicken, a hearty and flavorful dish that combines a rich, savory chicken filling with a perfectly textured masa crust. Ideal for family gatherings or a cozy night in, this recipe is sure to be a crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol111 mg
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Fiber12 g
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Protein26 g
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Saturated Fat21 g
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Sodium1490 mg
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Sugar6 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, combine chicken, chili powder, 2 tablespoons olive oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano. Marinate in the refrigerator for at least 8 hours, or overnight. (8+ hours)
02
StepTransfer the marinated chicken and marinade to a pot; add water. Cover and cook over medium-high heat until the chicken is no longer pink in the center, about 10 minutes, stirring as needed. Reduce heat to medium-low and simmer for 1 hour. (1 hour 10 minutes)
03
StepRemove chicken from the pot and shred using two forks. Set aside and keep warm.
04
StepAdd diced tomatoes, black beans, poblano peppers, jalapeno peppers, onion, and bell pepper to the pot. Cook the vegetable mixture over medium-high heat until slightly softened and the onion is translucent, approximately 10 to 15 minutes. Adjust liquid by either adding while cooking covered, or condensing water by cooking uncovered. The final product should be the consistency of a thick stew. Combine the vegetable mixture with the shredded chicken and set the filling aside. (25 minutes)
05
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
06
StepIn a bowl, mix together the masa flour, chili powder, sugar, baking powder, salt, and pepper for the crust. Mix in the softened butter and lime juice. Gradually add hot water and mix until the dough reaches the consistency of thick cookie dough. Mix or knead thoroughly.
07
StepPress about half of the crust mixture into the prepared pan, forming a 1/2- to 3/4-inch layer covering the bottom and going 3/4 of the way up the sides of the pan. Spread the chicken and vegetable filling evenly into the crust.
08
StepFlatten handfuls of the remaining crust mixture to about 1/2- to 3/4-inch thickness. Lay them on top of the pie, continuing until the top is mostly covered. Spread enchilada sauce evenly over the crust. Cover with shredded Mexican cheese and scatter sliced black olives on top.
09
StepBake in the preheated oven until golden and bubbly, about 45 minutes. Let it cool slightly before serving. (45 minutes)
10
StepServe hot, garnished with a dollop of sour cream and a drizzle of enchilada sauce.
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