Chicken Tortilla Pie
Description
This is adapted from Whitewater Cooks at Home by Shelley Adams and it was very tasty – and very filling. The recipe says that you can ‘build’ the pie the day before you cook it and even though it’s looks a bit daunting, it’s actually quite straight forward if you’re organized. I made this during the week so I used cut up roast chicken that I had in the freezer and I had the onions and peppers already chopped. I also think that substituting vegetables for the chicken (or simply adding more of either) would work just fine, and more ‘heat’ could easily be added as well.
Ingredients
Chicken Tortilla Pie
6, 10-inch tortillas (I used whole grain)
2 onions, thinly sliced
2 red, orange or yellow peppers, thinly sliced
1/2 – 1 fresh jalapeno, chopped (optional)
3 c. chopped, cooked chicken (or 2 lbs raw, thinly sliced or ground)
1 T. seasoning salt AND 2 t. cumin
1 t. oregano AND 1 t. chili powder
1/2 pkg. (1/2 c./125 g) cream cheese
1/2 c. sour cream
2–3 c. Monterrey jack cheese, grated (I used a blend)
1/2 c. fresh cilantro, chopped (plus more for garnish)
1/4 c. chopped canned jalapeno peppers (optional)
2 cans (398 mL) refried beans
1/2–3/4 c. enchilada sauce (can or jar)
Instructions
Spray a 10-inch spring-form pan and set it aside, preheat the oven to 350 then heat a bit of oil in a large skillet. Cook the onions and peppers for 5-10 minutes until softened (if you want to use a fresh, chopped jalapeno, I’d add it here).
If you’re using raw chicken, add it now and allow it to cook for about 10 minutes until no longer pink before adding the spices – if it’s already cooked, add it in along with the seasoning salt, cumin, oregano, and chili powder and saute for a few minutes. Remove the pan from the heat and add in the cream cheese, sour cream and about 1 cup of the grated cheese and stir until well combined and the cheese is melted. Mix in the canned jalapenos (if using) and the cilantro and set the skillet aside until you’re ready to assemble.
Brush a tortilla on both sides with some enchilada sauce and lay it on the bottom of the spring form pan (I held it on my hand, poured on a spoonful and swirled it around with the back of a spoon as a way to quickly cover it, then laid it in the pan and did the same to the top of it). Spread 1/3 of the chicken mixture on top and then another enchilada sauce brushed tortilla – press it down a bit to stick the layers together.
Spread this layer evenly with 1 can of refried beans, sprinkle on a bit of grated cheese and then another brushed tortilla.
Next is a chicken layer, then a bean and cheese layer, then the last chicken layer and remember to brush all of the tortillas with enchilada sauce, including the top one.
Finally top the pie with more grated cheese and cover the whole pan tightly with foil. Bake for 1 hour and then remove the foil and bake for another 15-20 minutes. Take the pie out and let it rest for 15 minutes before attempting to cut into it.
Slice into wedges and top with some cilantro and serve it with a salad – or simply salsa, sour cream, avocado and tomatoes – we thought it would be good with just about anything. Enjoy!
Update: I tried this with 1 lb. of ground turkey and it worked almost better as far as even layers go – and I ‘built’ the pie the day before. If you plan on doing this, I recommend allowing it to come to room temperature and then heat it at 300, covered with foil for about an hour, then at 350, uncovered with the added cheese, for another 15 or so minutes.
- Category: Chicken, Make-ahead, One-pot Meal, Mexican
