Spicy Chicken Tamale Pie with Roasted Poblano Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 recipe, ready in about 60 minutes, layers masa harina, chicken broth, 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.

Ingredients

• 2 cups masa harina
• 1 1/2 cups, warm chicken broth
• 1/2 cup, melted unsalted butter
• 3 cups, shredded cooked chicken breast
• 1 medium, diced onion
• 3, minced garlic cloves
• 2 tsp dried ancho chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 2 large, peeled and chopped roasted poblano peppers
• 1/2 cup sour cream
• 2 tbsp, chopped cilantro
• 1 cup shredded Monterey Jack cheese

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

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.