Chicken Tortilla Pie

Marsha Gardner

By
@mrdick1950

You really can't make a casserole any quicker than you can this one. I keep cooked chicken in the freezer in 2 cup batches just for dishes like this one. You can have this on the table in under an hour.


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Comments:

Serves:

4

Cook:

35 Min

Method:

Bake

Ingredients

12
tortillas (8-inch), either corn or flour, toasted
2 c
dark chicken meat, shredded (leftover turkey is another great option)
1 can(s)
chopped green chilies
1 1/2 c
salsa
1 c
sour cream
1 1/2 c
monterey jack cheese (i like monterey jack with jalepeno for some extra kick)

Directions Step-By-Step

1
Preheat oven to 375-degrees.
2
In an 9-inch deep pie plate, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.
3
12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids