Make this easy spicy chicken tamale pie in 30 minutes or less! Its perfect for a busy night! My family devoured it and there were NO leftovers!
Last summer, I entered a Recipe Challenge with Del Real Foods. I submitted 3 different recipe and this is one that was selected by the company as a runner up! I got the chance to make a cooking video and it was an amazing experience!!! Here is my recipe and video!
Spicy Chicken Tamale Pie
- 1 Package Del Real Chicken Tinga
- 6 Del Real Chile Cheese Tamales
- 1/2 Cup Bell Peppers, Chopped (Red, Yellow or Green)
- 3 Green Onions, Chopped
- 2 TBSP Olive Oil, Divided
- 8 Oz Tomato Sauce
- 1 Clove Garlic, Minced
- 1/2-1 Chipotle Pepper in Adobo Sauce, Chopped (To Taste)
- Fresh Cracked Pepper, To Taste
- 2/3 Cup Cheddar Cheese, Shredded
Preheat oven to 350 degrees.
Chop your peppers, onions and garlic, then set aside.
In a medium pot, add 1 TBSP olive oil over medium heat. As the oil begins to heat, add the garlic and stir for a minute. Add the tomato sauce and chipotle pepper 2 tsp of Adobo sauce and stir. Let simmer over low heat for about 5 minutes, occasionally stirring, then remove from heat. While this is simmering, heat the Chicken Tinga according to the directions on the package. In a medium skillet over medium heat, saute the peppers and onions in the remaining 1 TBSP of olive oil, until they begin to soften, then remove from heat.
Coat an 8×11.5” pan with cooking spray. Lightly coat the bottom of your baking pan with about 2 TBSP of the tomato sauce. Remove the husk from 3 tamales and cut into slices, then arrange them at the bottom of the pan. Add the Chicken Tinga over the tamale slices and spread evenly. Sprinkle 1/3 Cup shredded cheddar over the chicken, then add 1/2 of the peppers and onions. Cut the remaining 3 tamales into slices and arrange over the top of the chicken. Add the remaining peppers and onions, then evenly pour the tomato sauce over the top. Top with remaining shredded cheese. Bake for 20-25 minutes. Allow to stand for up to 5 minutes before serving.