This. Is. FANTASTIC! A Taste of Home recipe
REALLY easy and wonderful! I made this for Dad and me for Cinco de Mayo this year and we both loved it!
A keeper!
My photos under the recipe.
Lee
Tortilla Pie
Chicken & Cheese Tortilla Pie Recipe
Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. —Karen Kuebler, Dallas, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings
Ingredients
Directions
REALLY easy and wonderful! I made this for Dad and me for Cinco de Mayo this year and we both loved it!
A keeper!
My photos under the recipe.
Lee
Tortilla Pie
Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. —Karen Kuebler, Dallas, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings
Ingredients
- 1 can (10 ounces) green enchilada sauce
- 8 corn tortillas (6 inches)
- 2 cups coarsely shredded rotisserie chicken
- 2 cups (8 ounces) shredded cheddar cheese
- 1/4 cup sliced ripe olives
- Salsa, optional
Directions
- 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.