{"id":532,"date":"2015-02-08T20:28:25","date_gmt":"2015-02-08T20:28:25","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=532"},"modified":"2016-03-06T13:52:57","modified_gmt":"2016-03-06T13:52:57","slug":"chicken-tortilla-pie","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/chicken-tortilla-pie\/","title":{"rendered":"Chicken Tortilla Pie"},"content":{"rendered":"

This recipe was a challenge from our daughter.\u00a0 She has a Whitewater Cooks cookbook by Shelley Adams<\/a> and wanted this dish made…..Wow, what an impressive dish!\u00a0 Wow, what a day!\u00a0 Wow, what a delicious tortilla pie!<\/p>\n

Enchilada sauce<\/h3><\/p>\n
    \n
  • 1 tbls olive oil<\/li>\n
  • 1 onion, diced<\/li>\n
  • 2 cloves garlic, crushed<\/li>\n
  • 1 28oz can tomatoes, pureed<\/li>\n
  • 1\/2 teas sugar<\/li>\n
  • pinch cinnamon<\/li>\n
  • 1\/2 teas oregano<\/li>\n
  • 1\/2 teas cumin<\/li>\n
  • 2 chopped jalapenos(canned)\/seeds removed<\/li>\n<\/ul>\n

    <\/div>\n\n

    Enchilada Sauce<\/h3><\/p>\n
      \n
    1. In a large fry pan saute onions until translucent, add garlic and cook 30 seconds longer<\/li>\n
    2. Add remaining ingredients and bring to a boil.<\/li>\n
    3. Turn heat down and simmer until liquid reduces by about 1\/2.<\/li>\n
    4. Puree in blender or food processor.<\/li>\n<\/ol>\n

      <\/div>\n\n

      Chicken Layer<\/h3><\/p>\n
        \n
      • 1 tbls olive oil<\/li>\n
      • 2 onions, thinly sliced<\/li>\n
      • 2 red peppers, thinly sliced<\/li>\n
      • 2lbs ground chicken or breasts thinly sliced<\/li>\n
      • 2 teas cumin<\/li>\n
      • 1 teas oregano<\/li>\n
      • 1 teas chili powder<\/li>\n
      • 1\/2 cup cream cheese<\/li>\n
      • 1\/2 cup sour cream<\/li>\n
      • 1 cup monterey jack cheese, grated<\/li>\n
      • 1\/2 cup fresh cilantro, chopped, stems removed<\/li>\n
      • 2 jalapenos (canned) seeds removed<\/li>\n<\/ul>\n

        <\/div>\n\n

        Chicken Layer<\/h3><\/p>\n
          \n
        1. Saute onions and red peppers until softened.<\/li>\n
        2. Add the chicken and cook until chicken looses its pink colour.<\/li>\n
        3. Add remaining ingredients and stir until combined.<\/li>\n
        4. Remove from heat.<\/li>\n<\/ol>\n

          <\/div>\n\n

          Other<\/h3><\/p>\n
            \n
          • 1 cup monterey jack cheese, grated<\/li>\n
          • 2-398ml cans refried beans<\/li>\n
          • 6-10″ flour tortillas<\/li>\n
          • 1 cup cheddar cheese, grated<\/li>\n
          • 10″ springform pan<\/li>\n<\/ul>\n

            <\/div>\n\n

            Directions<\/h3><\/p>\n
              \n
            1. Grease the springform pan.<\/li>\n
            2. Place 1 tortilla in the bottom of the pan.<\/li>\n
            3. Brush on enchilada sauce with the back of a spoon.<\/li>\n
            4. Add a layer of the chicken mixture(1\/3 of the chicken mixture).<\/li>\n
            5. Brush enchilada sauce on another tortilla (both sides)and place on top of chicken.<\/li>\n
            6. Spread this layer with 1 can of the refried beans and 1\/3 of the monterey jack cheese.<\/li>\n
            7. Repeat layers with the rest of the tortillas(spread with enchilada sauce), chicken and other can of refried beans.<\/li>\n
            8. Top with grated cheddar and remaining monterey jack cheese.<\/li>\n
            9. Bake, covered with foil at 350F for 1 hour. Be sure the foil does not touch the cheese.<\/li>\n
            10. Remove foil and bake another 15 minutes.<\/li>\n
            11. Remove from oven and let rest for 20 minutes or so.<\/li>\n
            12. To remove from springform pan slide a knife around the edge before releasing pan ring.<\/li>\n
            13. Serve on springform pan base.<\/li>\n<\/ol>\n

              <\/div>\n\n

              Serving Suggestions:<\/strong>
              \nThis dish can be served on a bed of lettuce with sour cream and diced avocados or salsa.<\/p>\n

               <\/p>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              This recipe was a challenge from our daughter.\u00a0 She has a Whitewater Cooks cookbook by Shelley Adams and wanted this dish made…..Wow, what an impressive dish!\u00a0 Wow, what a day!\u00a0 Wow, what a delicious tortilla […]<\/p>\n","protected":false},"author":1,"featured_media":892,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96,76],"tags":[22,327,230,326],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/532"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=532"}],"version-history":[{"count":7,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/532\/revisions"}],"predecessor-version":[{"id":1195,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/532\/revisions\/1195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media\/892"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}