Chicken Tamale Pie with Sweet Potatoes Recipe
This Chicken Tamale Pie with Sweet Potatoes brings together tender masa, juicy chicken, smoky chipotle, and sweet potatoes, all topped with melty cheese. It’s the perfect twist on a classic!
Servings: 6
Calories: 330kcal
Ingredients
Tamale Pie Base
- 1/3 c. lard
- 1 cup masa harina instant corn flour
- 1/4 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/2 teaspoon baking powder
- 1/4 tsp. Goya all-purpose seasoning or salt
- 2/3 c. chicken broth or water
Filling
- 1 8 ounce can of red enchilada sauce, divided
- 1 cup shredded cooked chicken breast
- 1 cup peeled sweet potato cut into half-inch cubes
- 1 to 2 canned chipotle peppers in adobo sauce minced
- 1 tsp. Goya all-purpose seasoning or salt
- 1/2 tsp. ground cumin
Topping
- 1 cup Shredded Monterey Jack cheese Monterey, or Oaxaca Cheese
- 4 Tbsp. chopped cilantro
- 4 Tbsp. chopped scallions
Instructions
Make the Base
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bring 6 cups of water to a boil and keep hot.
- Beat the lard with a hand mixer or the paddle attachment of an electric mixer until fluffy (60-90 seconds). Add in the masa harina, chili powder, cumin, baking powder, and salt. Beat until all ingredients are well incorporated and there are no lumps. Slowly add in the chicken broth or water, a little at a time, until the mixture resembles the consistency of cake icing. Beat for another 6 minutes, then set aside for 15 minutes to let the ingredients moisten and rise.
Make the Filling
- Combine 2 tablespoons of enchilada sauce, the shredded chicken, sweet potato, chipotle peppers, Goya (or salt), and cumin in a large bowl and toss to combine. Set aside.
Assemble and Bake
- Scoop the tamale dough into a 9x9 baking dish and smooth it with a spatula. Spread 3 tablespoons of enchilada sauce over the top of the dough.
- Arrange the filling mixture evenly over the top of the sauce.
- Cover the dish with foil, then place it on top of a rimmed baking sheet or other large oven-proof dish with tall sides (such as a roasting pan), and place it in the oven. Once in the oven, pour the very hot water into the rimmed baking sheet so the tamale pie bakes in a bath of about two inches of water.
- Bake for 45 minutes, then remove the foil and top with the remaining enchilada sauce and shredded cheese.
- Bake for another 10-15 minutes, or until the tamale base is set and the sweet potatoes are cooked through. Serve topped with chopped cilantro and scallions.
Notes
To store your Chicken Tamale Pie, cover the casserole tightly with foil or transfer it to an airtight container and refrigerate for up to 3 days. To freeze, wrap individual portions in plastic wrap, then foil, and store in the freezer for up to 3 months.
If frozen, thaw overnight in the refrigerator before reheating. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15-20 minutes, or microwave individual portions until warmed through.
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 22g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 308mg | Potassium: 311mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4186IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 3mg
