Monday, November 12, 2012

Baked Chicken Tortilla Pie

The is a yummy tortilla bake that comes together quickly! Rotisserie chicken really works well here. If you like things hot, you can add jalapeƱos or green chiles. But for us, the flavor was just perfect!


3 (10-inch) flour tortillas, white or wheat
canola oil cooking spray
1 pound cooked chicken, shredded
2 cups sharp cheddar cheese
1/2 cup minced fresh cilantro
salt and pepper
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp garlic powder
1/8 tsp ground coriander seed
2 large eggs
1 cup milk
1 cup flour
1 tsp baking powder


Preheat the oven to 425 degrees and adjust oven rack to the middle position.

Grease a 9 inch deep dish pie plate with cooking spray.

Overlap and layer the three tortillas in a cloverleaf pattern, pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with the tortillas.

In a medium bowl, toss the shredded chicken with 1 cup of the cheese, the cilantro, 1/2 teaspoon salt,1/2 teaspoon pepper, and the remaining seasonings. Spread the mixture into the pie plate.

Using the same bowl that the chicken mixture was in, whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth.

Slowly pour this liquid mixture into the pie plate covering the chicken evenly.

Sprinkle with the remaining cheese.

Bake for 25 minutes, until the surface is golden brown.

Let the casserole rest about 5-10 minutes before serving.

Makes about 6-8 servings

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