Chicken Tamale Pie

Combine chicken, chili powder, 2 tablespoons oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Let the mixture sit for an extended period of time to allow flavors to meld together, ideally 8 hours or overnight. \nHeat oil in a large pot over high heat; add chicken and marinade mixture, stirring occasionally. Bring the liquid to a boil, then reduce heat to medium-low and let simmer for 1 hour, or until the chicken is cooked through. \nTransfer the shredded chicken to a large serving dish and keep it warm by covering it with foil. In a separate pot, cook the vegetables - including tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper - over high heat until they begin to soften. Stir occasionally to prevent burning. If the mixture becomes too dry, you can add a little water; if it's too wet, you can simmer uncovered to reduce the liquid. \nCombine the cooked vegetables with the shredded chicken in a large bowl and set it aside, ready to be filled into a pie crust. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter or cooking spray.\nIn a separate bowl, mix together the masa flour, chili powder, sugar, baking powder, salt, and pepper to form a crust mixture. Add the softened butter and lime juice; mix until the dough comes together in a thick, cookie-like consistency. \nPress half of the crust mixture into the prepared baking pan to form a layer covering the bottom and 3/4 of the sides. Fill the crust with the chicken and vegetable mixture, spreading it evenly. \nUse your hands to shape the remaining crust mixture into small balls; flatten each ball slightly. Place these balls on top of the filling, overlapping them to cover most of the pie. \nPour enchilada sauce over the crust, followed by a layer of Mexican cheese. Sprinkle olives on top for added flavor and texture. \nBake the pie in the preheated oven until it's golden brown and bubbly, about 45 minutes. Serve hot with a dollop of sour cream on top of each serving and a side of enchilada sauce.