Hi Justin! For a 9×13, we’d scale the recipe up about 1.5x so the filling stays generous and the masa layer doesn’t feel too thin. Bake at 400°F and plan for 45–55 minutes, until bubbly at the edges and golden on top. You can use any of our masas here, but we’d recommend yellow — it’s a little more corn-forward and savory, which pairs beautifully with the smoky chipotle and turkey.

What adjustments would you make for a 9×13 pan for a larger group? And what do you think is the best Masa to use of white, yellow, or red for this?

Yum!!! I made this with supermarket rotisserie chicken and it was delicious! Added more cumin, used fresh tomatoes, cooked some Rancho Gordo beans and used some of the bean “likker” in place of some of the broth, otherwise followed the recipe. Will definitely mKe again!

I made this in a desperate attempt to use up all the thanksgiving turkey last year. And boy was it worth it! Not only did it use up A LOT or turkey, it was also our favorite leftover dish ever! I have since made this 2 more times with impossible ground meat and rotisserie chicken respectively and it was a huge hit every time. The flavors in the filling are perfect and that topping is to die for! I will make this again and again!

Hi Juan! We recommend cooking the filling on low for 3–4 hours or high for 1.5–2 hours—just long enough for the flavors to meld and the mixture to thicken. Once the filling is ready, spread the masa topping over it and cook on high for about 30–45 minutes, or until the masa is firm and cooked through. Add the cheese during the last 10–15 minutes to let it melt nicely. This should give you a perfectly tender masa layer without overcooking. Let us know how it goes!