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Chicken & Cheese 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.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.
Nutrition Facts
1 piece: 498 calories, 27g fat (14g saturated fat), 122mg cholesterol, 889mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 37g protein.

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