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Chicken Tortilla Pie

Diet.Guru's picture
Ingredients
  Cooking spray 1 Tablespoon
  Skinless boneless chicken/Ground chicken 1 1⁄2 Pound, finely chopped
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped to make 1 cup
  Garlic 2 Clove (10 gm), minced to make 1 teaspoon
  Chili powder 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Diced tomatoes with green chilies 1 Can (10 oz)
  Chicken broth 1 Cup (16 tbs)
  Bay leaf 1 Small
  Grated cheddar cheese 3 Ounce (3/4 Cup)
  Grated monterey jack cheese 3 Ounce (3/4 Cup)
  8 inch low carb tortillas 4 , cut in quarters
  Sour cream 3 Tablespoon
Directions

1. Spray an 8-inch square baking dish with cooking spray. Season the chicken with salt and pepper.
2. Heat a large skillet over medium heat. Add oil and heat for 30 seconds. Add chicken and cook, stirring frequently, until lightly browned, 7 to 8 minutes. Add onion and cook until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Reduce heat to medium-low, add chili powder and oregano, and cook, stirring frequently, until meat is coated and spices are aromatic, 2 to 3 minutes.
3. Add tomatoes, broth, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until chicken is tender, 25 to 30 minutes. Transfer to a bowl and let cool.
4. Heat oven to 350°F.
5. Mix cheeses together. Spread 1 1/3 cups chicken mixture in the baking dish and top with 8 tortilla quarters. Add another 1 1/3 cups chicken mixture, topped with half of the cheese mixture. Top with remaining 8 tortilla quarters and cover evenly with remaining chicken. Dot with sour cream, and cover with remaining cheese. Bake until cheeses are melted and sauce is bubbly, about 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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