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Chicken Tortilla Pie

Chicken Tortilla Pie

Posted in Pies, Poultry

This recipe was a challenge from our daughter.  She has a Whitewater Cooks cookbook by Shelley Adams and wanted this dish made…..Wow, what an impressive dish!  Wow, what a day!  Wow, what a delicious tortilla pie!

Enchilada sauce

  • 1 tbls olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 28oz can tomatoes, pureed
  • 1/2 teas sugar
  • pinch cinnamon
  • 1/2 teas oregano
  • 1/2 teas cumin
  • 2 chopped jalapenos(canned)/seeds removed

Enchilada Sauce

  1. In a large fry pan saute onions until translucent, add garlic and cook 30 seconds longer
  2. Add remaining ingredients and bring to a boil.
  3. Turn heat down and simmer until liquid reduces by about 1/2.
  4. Puree in blender or food processor.

Chicken Layer

  • 1 tbls olive oil
  • 2 onions, thinly sliced
  • 2 red peppers, thinly sliced
  • 2lbs ground chicken or breasts thinly sliced
  • 2 teas cumin
  • 1 teas oregano
  • 1 teas chili powder
  • 1/2 cup cream cheese
  • 1/2 cup sour cream
  • 1 cup monterey jack cheese, grated
  • 1/2 cup fresh cilantro, chopped, stems removed
  • 2 jalapenos (canned) seeds removed

Chicken Layer

  1. Saute onions and red peppers until softened.
  2. Add the chicken and cook until chicken looses its pink colour.
  3. Add remaining ingredients and stir until combined.
  4. Remove from heat.

Other

  • 1 cup monterey jack cheese, grated
  • 2-398ml cans refried beans
  • 6-10″ flour tortillas
  • 1 cup cheddar cheese, grated
  • 10″ springform pan

Directions

  1. Grease the springform pan.
  2. Place 1 tortilla in the bottom of the pan.
  3. Brush on enchilada sauce with the back of a spoon.
  4. Add a layer of the chicken mixture(1/3 of the chicken mixture).
  5. Brush enchilada sauce on another tortilla (both sides)and place on top of chicken.
  6. Spread this layer with 1 can of the refried beans and 1/3 of the monterey jack cheese.
  7. Repeat layers with the rest of the tortillas(spread with enchilada sauce), chicken and other can of refried beans.
  8. Top with grated cheddar and remaining monterey jack cheese.
  9. Bake, covered with foil at 350F for 1 hour. Be sure the foil does not touch the cheese.
  10. Remove foil and bake another 15 minutes.
  11. Remove from oven and let rest for 20 minutes or so.
  12. To remove from springform pan slide a knife around the edge before releasing pan ring.
  13. Serve on springform pan base.

Serving Suggestions:
This dish can be served on a bed of lettuce with sour cream and diced avocados or salsa.

 

 

 
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