A buttery tamale crust and topping holds a flavorful Mexican-inspired chicken filling in this savory pie that's worth the effort.
Preparation Time
45 mins
Cooking Time
2 hr 5 mins
Total Time
2 hr 50 mins
Calories
624 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Step 2
Combine chicken, chili powder, 2 tablespoons oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Let marinate 8 hours to overnight.
Step 3
Pour chicken with marinade into a pot; add water. Cover and cook over medium-high heat until chicken is no longer pink in the center, about 10 minutes, stirring as needed. Reduce heat to medium-low and let simmer for 1 hour.
Step 4
Transfer chicken to a large bowl and shred using 2 forks; set aside and keep warm.
Step 5
Add tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper to the pot. Cook veggie mixture over medium-high heat until slightly softened and onion is translucent, 10 to 15 minutes. Adjust liquid by either adding while cooking covered, or condensing water by cooking uncovered; final product should be the consistency of a thick stew. Combine vegetable mixture with shredded chicken and set filling aside.
Step 6
Mix masa flour, chili powder, sugar, baking powder, salt, and pepper for crust together in a bowl. Mix in butter and lime juice. Add hot water and mix until dough reaches the consistency of a thick cookie dough; mix or knead thoroughly.
Step 7
Place about 1/2 of the crust mixture into the prepared pan to form a 1/2- to 3/4-inch layer covering the bottom and 3/4 up the sides. Spread filling into crust.
Step 8
Flatten handfuls of remaining crust mixture to about 1/2- to 3/4-inch thickness. Lay on top of pie; continue until top is mostly covered. Spread enchilada sauce over crust. Cover with Mexican cheese. Scatter olives on top.
Step 9
Bake in the preheated oven until golden and bubbly, about 45 minutes. Serve with a little enchilada sauce and a dollop of sour cream on top of each serving.
Ingredients
1 cup butter, softened
2 tablespoons white sugar
1 teaspoon salt
2 teaspoons salt
2 teaspoons baking powder
2 cups water
1 (16 ounce) container sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 large onion, chopped
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons ground black pepper
2 tablespoons minced garlic
1 teaspoon ground cumin
2 tablespoons chili powder
1 green bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon lime juice
1 (6 ounce) can sliced black olives
1 (10 ounce) can enchilada sauce
1 teaspoon lime juice
2 jalapeno peppers, seeded and chopped
1 (28 ounce) can diced tomatoes, drained
2 cups shredded Mexican cheese blend
(12 ounce) bottle olive oil
2 poblano peppers, chopped
3 cups hot water, or as needed
3 large skinless, boneless chicken breasts, cut into thick strips
