Mexican Pot Pie

Cathy Tuten


You can use a 13x9 baking dish or whatever you choose. Or you can make personal servings in the dish you prefer. I hope you enjoy this, I know my family does and ask for it once a week. It is known as our Sunday dinner.


★★★★★ 1 vote

6 to 8
15 Min
25 Min


  • 1 pkg
    burrito shells or flour tortillas, same thing. everyone calls them something different.
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cheddar cheese soup
  • 1 can(s)
    diced tomatoes
  • 2 can(s)
    chicken , 10 to 13oz each, drained
  • 1/2 pkg
    taco seasoning mix,
  • 1 pkg
    mexican blend shredded cheese, 16 oz.
  • 1 pkg
    shredded cheddar cheese, 16 oz.
  • ·
    sour cream for garnish
  • ·
    chopped green onions, garnish

How to Make Mexican Pot Pie


  1. Preheat oven 350 degrees. In a 13x9 baking dish, spray with cooking spray. Place the burrito shells in the pan and make them come up the sides of the dish and that they are covering the whole dish.
  2. In a bowl add all ingredients except for the shredded cheese, sour cream and green onions. Mix well. Pour over the shells in the pan evenly.
  3. Use the remaining shells to cover the mixture and tuck in the shells. Sprinkle shredded cheese on top and cover the shells completely. Place in the oven and bake till cheese has melted, about 20 to 30 minutes. When done cut into serving size and garnish with sour cream and onion.

Printable Recipe Card

About Mexican Pot Pie

Course/Dish: Chicken Savory Pies
Regional Style: Mexican

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