Chicken Tortilla Pie

I couldn’t help myself, I am so ashamed.  It’s almost 10 PM and I just finished off the chicken tortilla pie that we made 2 nights ago. It was almost just as good cold.

We made this a few weeks ago, with different ingredients, good, but nothing great. This time we considered our notes from before, added chicken, no rice, and added the roasted Poblano Chili. Now we have something to blog about.

Chicken Tortilla Pie - Makes 4 servings
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Ingredients:

2 cups cooked, chopped, chicken

1 roasted Poblano chili, chopped

1 or 2 Serrano chilies, depending on your spice tolerance

1 15 oz can black beans

1 6 oz can yellow corn

1 medium yellow onion, chopped

8 oz cream cheese and/or goat cheese

2 tbsp chopped garlic

10-20 sliced black olives

1 cup spicy salsa of your choice 

3 or 4 8” flour tortillas

1 tsp chili powder

1 tsp cumin

Salt and ground black pepper

Suggested garnishes: tomatoes, avocados, cilantro, sour cream or queso fresco

Directions:

Roast the Poblano pepper at 400 degrees for at least 20 minutes, or until tender. Leave the oven on.

In a large skillet, sauté onion in olive oil over medium-low heat until tender and translucent. Add the garlic and sauté for about 3-4 minutes.

Lower heat and stir in cooked chicken, black beans, corn, poblano chilies, olives, spices and salt and pepper.

Slowly stir in cheese and add the salsa and mix well. Reduce heat to medium-low. Let simmer for at least 6 minutes, stirring occasionally, until it reaches the desired heat and consistency.

Lightly grease a 9 or 10-inch deep-sided round casserole dish or pie pan. (oven should already be at 400 degrees.)

Place one of the tortillas on the bottom of the pan or dish, then spread 1/3 of the mixture evenly over it, then lay another tortilla on top and repeat with a layer of mixture.

You can add more cheese in between layers, or other garnishes, there are no rules, put what you like on it! We used 3 tortillas.

Sprinkle with the remaining cheese and bake for about 20 minutes or until top cheese is melted, and tortilla is just getting crispy on the outside. Let rest for 5-10 minutes before slicing into 4 quarters. Serve with desired toppings and garnishes.