Green Chile Chicken Pie
|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Canned creamed corn||15 Ounce (1 Can)|
|Canned stewed tomatoes/Pasta-style tomatoes||14 1⁄2 Ounce, stewed (1 Can)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Diced cooked chicken||3 Cup (48 tbs) (Skinless Boneless)|
|Corn tortillas||12 (1 Package)|
|Freshly ground black pepper||To Taste|
|Sour cream||1 Cup (16 tbs)|
|Monterey jack cheese||4 Ounce|
1. Preheat the oven to 375Â°F.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until somewhat translucent, about 5 minutes. Add the chili powder and cumin and saute for a few seconds just to release the aroma. Add the corn, tomatoes, chiles, and chicken and bring the mixture to a simmer.
3. While this is coming to a simmer, stack the tortillas and cut them into strips about 3/4 inch wide. When the chicken mixture is at a simmer, season to taste with salt and pepper. Layer one-third of the tortilla strips in a 9-inch square baking pan, and top with one third of the sour cream and one-third of the chicken mixture. Repeat with two more layers of tortilla strips, sour cream, and chicken. Cover and bake for 30 minutes. While it is baking, grate the Monterey Jack cheese.
4. When the chicken has finished baking, uncover the baking pan, sprinkle the cheese over the top, and bake, uncovered, until the cheese has melted, 5 minutes more.