Skillet Chicken Tortilla Pie Recipes

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CHICKEN & CHEESE TORTILLA PIE



Chicken & Cheese Tortilla Pie image

Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. -Karen Kuebler, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 498 calories, Fat 27g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 889mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 37g protein.

CHICKEN TORTILLA PIE



Chicken Tortilla Pie image

You really can't make a casserole any quicker than you can this one. I keep cooked chicken in the freezer in 2 cup batches just for dishes like this one. You can have this on the table in under an hour.

Provided by Marsha Gardner @mrdick1950

Categories     Chicken

Number Of Ingredients 6

12 - tortillas (8-inch), either corn or flour, toasted
2 cup(s) dark chicken meat, shredded (leftover turkey is another great option)
1 can(s) chopped green chilies
1 1/2 cup(s) salsa
1 cup(s) sour cream
1 1/2 cup(s) monterey jack cheese (i like monterey jack with jalepeno for some extra kick)

Steps:

  • Preheat oven to 375-degrees.
  • In an 9-inch deep pie plate, 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.
  • 12 corn tortillas (6-inch), toasted 2 cups cooked, shredded dark-meat chicken 1 can (4 ounces) chopped green chiles 1 1/2 cups Green or Red Salsa 1 cup sour cream 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

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