3 Tortilla Pie With Chicken Recipes

TORTILLA PIE WITH CHICKEN

Steps:

• Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

TORTILLA PIE

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

CHICKEN TORTILLA CASSEROLE

Steps:

• In a bowl, mix soups, milk, salsa, and onion.
• Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
• Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

SPEEDY LAYERED CHICKEN ENCHILADA PIE

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch­wide strips.
• In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
• Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
• Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

LAYERED TORTILLA PIE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

CHICKEN & CHEESE TORTILLA PIE

Steps:

• 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.

SEVEN LAYER TORTILLA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

CHICKEN TORTILLA PIE

Steps:

• Season chicken with salt and pepper, use a little oil to make the salt and pepper to stick
• Heat a large skillet or pan on medium heat. Add oil for 30 seconds. Add chicken and cook, stirring frequently, until light brown (10 mins). Add onion and cook til translucent (2-3 mins). Add garlic and mixed herbs. Reduce to a medium-low heat and cook, stir frequently until meat is coated and spices are fragrant (2-3 mins)
• Add tomatos and stock. Bring to the boil. Reduce heat, cover and simmer until chicken is tender, 25-30 mins.
• Heat oven to 350 F
• Spread 1 - 2 cups chicken mixture in baking dish and top with 4 - 8 tortilla quarters. Add another 1 - 2 cups chicken mixture, top with 1 1/2 cups of cheese and 4 - 8 tortilla quarters. Top with remaining chicken mixture and then remaining cheese.
• Bake until cheese is melted and sauce bubbling (30 mins)
• Serve hot and with veg, personal suggestion of peas and or carrots. Any left over veg you have left over can always be thrown into the next pie. Perfect for diabetics!

TORTILLA PIE

Steps:

• Heat oven to 400F and grease a 10" spring-form pan.
• Heat the oil over medium heat in a large frying pan.
• Add onion, red pepper, salt, cumin, paprika, oregano, cinnamon and red-pepper flakes.
• Cook until onion and pepper have softened, about 5 minutes.
• Raise heat to medium-high and add the beef and garlic.
• Cook, breaking up meat with a spoon until no longer pink.
• Stir in the tomato paste, tomato sauce, beans, corn and spinach.
• Cook until the mixture is thick and hot, mashing the beans slightly to thicken the mixture.
• Remove from the heat and stir in 1 ½ cups of the cheese.
• Place one tortilla in the prepared pan.
• Top with about 1 ⅔ packed cups of the filling, spreading it evenly.
• Top with another tortilla, then continue layering filling and tortillas, finishing with a tortilla.
• Sprinkle with remaining ½ cup cheese.
• Bake until top is lightly browned and the pie is heated through, about 15 to 20 minutes.
• Run knife around edge of pan and remove the sides.
• Cut into wedges and serve.

TORTILLA PIE

Steps:

• Preheat oven to 180°C.
• Heat oil in a frying pan over medium-high heat.
• Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft.
• Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.
• Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender.
• Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick.
• Add half the coriander(cilantro). Season with salt. Stir to combine.
• Set aside for 10 minutes to cool.
• Place a 6cm-deep, 20cm round springform pan on a baking tray.
• Place 1 tortilla in base of pan.
• Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese.
• Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla.
• Sprinkle with remaining cheese.
• Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.
• Meanwhile, combine chopped tomato, reserved onion and coriander in a bowl. Serve pie with tomato mixture.

3 TORTILLA PIE WITH CHICKEN

Steps:

• Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, 1/4 cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling. 30 to 40 minutes.