Spicy Chicken Tamale Pie with Roasted Poblano Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting casserole layering masa corn crust with spicy shredded chicken and topped with a smoky roasted poblano pepper sauce. This mexican-inspired cinco de mayo ready in about 60 minutes layers masa harina, warm chicken broth, melted unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, combine 2 cups masa harina with 1 1/2 cups warm chicken broth and 1/2 cup melted unsalted butter. Mix with a wooden spoon until a soft dough forms.
  2. Step 2: Press the masa dough evenly into the bottom and up the sides of a 9-inch square baking dish to form a crust.
  3. Step 3: In a skillet over medium heat, sauté 1 diced medium onion and 3 minced garlic cloves until translucent, about 5 minutes. Stir in 3 cups shredded cooked chicken, 2 tsp dried ancho chili powder, 1 tsp ground cumin, and 1 tsp salt. Cook for 3 more minutes to combine flavors.
  4. Step 4: Spread the chicken mixture evenly over the masa crust in the baking dish.
  5. Step 5: In a blender, puree 2 roasted poblano peppers (peeled and chopped) with 1/2 cup sour cream and 2 tbsp chopped cilantro until smooth to make the sauce.
  6. Step 6: Pour the poblano sauce evenly over the chicken layer. Sprinkle 1 cup shredded Monterey Jack cheese on top.
  7. Step 7: Bake uncovered for 25-30 minutes until the cheese is melted and bubbly and the masa is cooked through. Let rest 10 minutes before serving.

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Frequently asked questions

How long does Spicy Chicken Tamale Pie with Roasted Poblano Sauce take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Spicy Chicken Tamale Pie with Roasted Poblano Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Spicy Chicken Tamale Pie with Roasted Poblano Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Chicken Tamale Pie with Roasted Poblano Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Chicken Tamale Pie with Roasted Poblano Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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