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!
If you’re a tamale fan like me, this chicken tamale casserole is one you’ll want to keep handy. I’ll admit, I was a bit nervous as it came out of the oven, but after just one bite, I completely swooned. The flavors were so incredible, and I couldn’t wait to share them with you.
A lot of Chicken Tamale Pie recipes tend to have a cornbread-like base, but when I’m craving tamales, I need that authentic tamale flavor!
Table of Contents
Why I Love This Tamale Pie
- Leftovers taste even better, making meal prep easier.
- Comes together quickly, even when you’re short on time.
- Easily swap ingredients based on what you have.
Recipe Ingredients
Masa Harina – Instant corn flour gives the base a classic tamale flavor and texture.
Chipotle Peppers in Adobo – Minced for a smoky kick with just the right amount of heat.
Enchilada Sauce – I use canned for convenience, but homemade works great too.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Filling Options – Switch out the shredded chicken with ground beef, pork, or ground turkey for variety. For a vegetarian option, use black beans, mushrooms, and roasted bell peppers or zucchini.
Green Enchilada Sauce instead of Red – If you prefer a tangier flavor, green enchilada sauce offers a fresh, zesty alternative.
How to Make Chicken Tamale Pie
Make the Base
Step #1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bring 6 cups of water to a boil and keep hot.
Step #2: 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
Step #1: 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
Step #1: Scoop the tamale dough into a 9×9 baking dish and smooth it with a spatula. Spread 3 tablespoons of enchilada sauce over the top of the dough.
Step #2: Arrange the filling mixture evenly over the top of the sauce.
Step #3: 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.
Step #4: Bake for 45 minutes, then remove the foil and top with the remaining enchilada sauce and shredded cheese.
Step #5: 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.
Expert Tips
Control chipotle heat – Chipotles can vary in spice level. Start with one pepper, taste, and only add more if you want extra heat. You can also stir in a teaspoon of adobo sauce for smoky depth without overwhelming heat.
Shred chicken finely – Finely shredded chicken distributes more evenly throughout the pie and keeps each bite juicy.
Broil for a Crispy Top – After baking, place the dish under the broiler for 2-3 minutes to create a beautiful golden, crispy cheese top. Keep an eye on it to prevent burning.
FAQs
You can add fire-roasted tomatoes or diced fresh tomatoes for extra moisture and tang. Other great options include roasted corn, black olives, or diced green chiles. For added heat, try some fresh jalapeños or green onions.
Absolutely! While Monterey Jack or Oaxaca cheese is recommended, you can swap it with cheddar, Colby Jack, or a Mexican cheese blend for a slightly different flavor profile.
Storage Information
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.
Must-Try Recipes for Your Next Meal
Chicken Tamale Pie with Sweet Potatoes Recipe
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 9×9 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
Nutrition
I’m thinking this would be great in the slow cooker too,thanks for the inspiration
AW
That’s a great idea! I’ll definitely have to give that a try soon 🙂
Looks amazing, I love tamales, haven’t had them in a very long time. Your beautiful post reminded me I need to have them soon.
Tamales are my very favorite Mexican food! Unfortunately, they take FOREVER to make. This will be my new stand-in 🙂