Chicken Tamale Pie : A Mexican Comfort Food Dinner

You can never have too many main course recipes, so give Chicken Tamale Pie : A Mexican Comfort Food Dinner a try. One serving contains 634 calories, 30g of protein, and 36g of fat. For $1.72 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. Plenty of people really liked this Mexican dish. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Weary Chef. 119 people have tried and liked this recipe. Head to the store and pick up baking powder, chicken broth, vegetable oil, and a few other things to make it today. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try Comfort Food = Chicken Pot Pie, Chicken Sausage and Potato Pizza (Comfort-Food Pie), and Hamburger Pie: Humble Comfort Food for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer, stir together masa flour, salt, chili powder, and baking powder. Add vegetable oil and chicken broth, and mixon low until combined. Use mixer on medium speed to mix dough for approximately 10 minutes. This beats air into the dough to give it a lighter texture. If you do not have a mixer, stir it as long as you can by hand, and then let the dough rest for at least 10 minutes.While the dough mixes, heat oil in a large skillet over medium-high heat. Add sliced onions, and cook for 3-4 minutes. Add garlic, and cook another minute or two.Sprinkle both sides of chicken thighs lightly with salt and chili powder. Cook them about two minutes per side with the onions. Then, pour the tomato sauce, beans, cumin, and hot sauce over the chicken. Reduce heat to medium, cover, and cook for about 15 minutes or until chicken is cooked through.While chicken simmers, preheat oven to 375 degrees F. Spray a large pie pan or square baking dish with cooking spray. Press dough into the bottom and up the sides of the pan. (The dough will be spongy and easy to work with.)When chicken is done, shred meat with two forks, and stir back into the sauce. Use a slotted spoon to scoop the chicken filling into the prepared masa shell, leaving as much liquid behind in the skillet as possible.Spread cheese over the top of the chicken, and bake in preheated oven for 35 minutes. Allow pie to rest for 10-15 minutes before cutting and serving. Top with sour cream and cilantro if desired.

 

Step by step:

1. In the bowl of a stand mixer, stir together masa flour, salt, chili powder, and baking powder.

2. Add vegetable oil and chicken broth, and mixon low until combined. Use mixer on medium speed to mix dough for approximately 10 minutes. This beats air into the dough to give it a lighter texture. If you do not have a mixer, stir it as long as you can by hand, and then let the dough rest for at least 10 minutes.While the dough mixes, heat oil in a large skillet over medium-high heat.

3. Add sliced onions, and cook for 3-4 minutes.

4. Add garlic, and cook another minute or two.Sprinkle both sides of chicken thighs lightly with salt and chili powder. Cook them about two minutes per side with the onions. Then, pour the tomato sauce, beans, cumin, and hot sauce over the chicken. Reduce heat to medium, cover, and cook for about 15 minutes or until chicken is cooked through.While chicken simmers, preheat oven to 375 degrees F. Spray a large pie pan or square baking dish with cooking spray. Press dough into the bottom and up the sides of the pan. (The dough will be spongy and easy to work with.)When chicken is done, shred meat with two forks, and stir back into the sauce. Use a slotted spoon to scoop the chicken filling into the prepared masa shell, leaving as much liquid behind in the skillet as possible.

5. Spread cheese over the top of the chicken, and bake in preheated oven for 35 minutes. Allow pie to rest for 10-15 minutes before cutting and serving. Top with sour cream and cilantro if desired.

Nutrition Information:

covered percent of daily need