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Tamale Pie with Chicken
0 Likes
Prep Time:
45 minutes
Cook Time:
125 minutes
Total Time:
650 minutes
Delicious Mexican chicken pie with buttery tamale crust. So worth it!
Ingredients:
  • 3 large skinless, boneless chicken breasts, cut into thick strips
  • 0.5 cup chili powder
  • (12 ounce) bottle olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups water
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 poblano peppers, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cups masa flour
  • 2 tablespoons chili powder
  • 2 tablespoons white sugar
  • 1 teaspoon ground black pepper
  • 1 cup butter, softened
  • 1 teaspoon lime juice
  • 3 cups hot water, or as needed
  • 1 (10 ounce) can enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • 1 (6 ounce) can sliced black olives
  • 1 (16 ounce) container sour cream
Instructions:
  • Mix together the chicken, chili powder, 2 tablespoons of oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Allow the flavors to meld by marinating for 8 hours to overnight.
  • Transfer the marinated chicken to a pot and pour in water. Cover and cook over medium-high heat for about 10 minutes, stirring occasionally, until chicken is cooked through. Reduce heat to medium-low and simmer for 1 hour.
  • Place the chicken in a spacious bowl and use two forks to shred it. Set aside and keep it warm.
  • In a pot, combine tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper. Sauté over medium-high heat until veggies are slightly softened and onion is translucent, about 10-15 minutes. Adjust thickness by cooking covered for more liquid or uncovered to thicken. Mix in shredded chicken and set aside.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking pan.
  • Combine masa flour, chili powder, sugar, baking powder, salt, and pepper in a bowl. Blend in butter and lime juice. Stir in hot water until dough resembles thick cookie dough; mix or knead well.
  • Spread half of the crust mixture evenly in the pan to create a layer covering the bottom and 3/4 up the sides. Then, evenly spread the filling over the crust.
  • Flatten handfuls of the remaining crust mixture to create a 1/2- to 3/4-inch thickness layer. Lay the flattened crust pieces on top of the pie until most of the surface is covered. Spread enchilada sauce evenly over the crust. Top with a generous amount of Mexican cheese and scatter some olives on top.
  • Bake until golden and bubbly in the preheated oven for about 45 minutes. Serve each portion with a drizzle of enchilada sauce and a dollop of sour cream on top.

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