Chicken Tortilla Pie
This flavorful chicken and cheese tortilla bake is a comforting and satisfying dish that is perfect for a weeknight meal. The tender chicken is cooked in a rich tomato and herb sauce, layered with tortilla quarters, and generously topped with melted cheese. The combination of savory flavors and gooey cheese creates a deliciously hearty casserole that is sure to become a family favorite. Serve this bubbling hot dish with your favorite vegetables for a complete and wholesome meal.
— Constant Cookbook
Ingredients
- Oil
- 1 1/2 boneless chicken breast, cut into chunks
- 1 tsp salt
- pinch of pepper
- 2 tbsp olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- pinch of mixed herbs
- 1 can diced tomatos
- 1 cup chicken stock
- 1 1/2 - 2 cups grated cheese
- 4 tortillas cut into quarters
- 3 tb spoons
Instructions
- 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!
Yield
Serves 4
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