Chicken Tortilla Pie
|Cooking spray||1 Tablespoon|
|Skinless boneless chicken/Ground chicken||1 1⁄2 Pound, finely chopped|
|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|
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.
Serving size: Complete recipe
Calories 2525 Calories from Fat 1199
% Daily Value*
Total Fat 139 g213.6%
Saturated Fat 53.5 g267.7%
Trans Fat 0 g
Cholesterol 680.7 mg226.9%
Sodium 7049.5 mg293.7%
Total Carbohydrates 98 g32.5%
Dietary Fiber 30.1 g120.2%
Sugars 25.4 g
Protein 212 g424.5%
Vitamin A 179.4% Vitamin C 161.7%
Calcium 215% Iron 89.3%
*Based on a 2000 Calorie diet