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Chipotle Chicken Tamale Pie

COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(52)
Sohla El-Waylly
COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(52)

Ingredients

Filling
  • 2 tablespoons neutral oil (such as safflower or canola)
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, smashed, peeled chopped
  • teaspoons ground cumin
  • 1-3 chipotle peppers in adobo, finely chopped, plus 1 tablespoon adobo sauce
  • 1 (15.5-ounce) can black beans
  • cups picked leftover roast chicken (recipe linked above)
  • 1 cup frozen corn
  • 1/2 cup water
  • kosher salt and freshly ground black pepper
  • 4 ounces shredded cheddar cheese
  • Topping
  • cups masa harina
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • cups water
  • 1/4 cup melted butter
  • Chef notes

    I love this recipe because you get all the flavor of traditional tamales with minimal effort. Leftover chicken helps speed things up but layering the filling in a skillet and topping it with the masa mixture keeps things really quick. No spreading, wrapping or tying required!

    Swap option: Swap the corn for any frozen, canned or quick-cooking vegetables, like spinach, peas or kale.

    Preparation

    For the filling:

    1.

    Preheat oven to 400 F.

    2.

    In a large skillet, heat oil over medium-high heat until shimmering. Add onions and cook, stirring frequently until lightly browned, 3 to 4 minutes.

    3.

    Reduce heat to medium. Add garlic, cumin, chipotle, and adobo and cook, stirring frequently, until aromatic, about 1 minute.

    4.

    Add black beans and all the bean liquid, chicken, corn and water, and bring to a simmer. Season with salt and pepper to taste. Remove from heat and sprinkle cheese on top.

    For the topping:

    In a medium bowl, whisk together masa, baking powder and salt. Add water and butter and stir until it forms a thick batter (if the batter seems too stiff, add more water as needed).

    To assemble:

    Pour batter over chicken mixture, cover with foil, and bake until the topping feels firm and set, about 30 minutes. Let rest for 10 minutes, then serve.