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Chicken and Cheese Tortilla Pie

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  • Chicken and Cheese Tortilla Pie

    CHICKEN AND CHEESE TORTILLA PIE

    1 can (10 ounces) green enchilada sauce
    8 corn tortillas (6 inches)
    2 cups coarsely shredded rotisserie chicken
    2 cups shredded cheddar cheese
    1/4 cup sliced ripe olives
    Salsa, optional

    1 Preheat oven to 375. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit.

    2 Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives.

    3 Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa. Yield: 4 servings.

    Originally published as Chicken & Cheese Tortilla Pie in Taste of Home April/May 2015, p20

    Charlene’s notes 3-25-2021: I sort of made this, I used Costco’s smoked pulled pork instead of chicken and used a full can of sliced olives and extra enchilada sauce. It was very good and tastes even better at room temperature.
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