Introduction: Can a Cheesy, Tex-Mex Pie Be Ready in Just 25 Minutes?
Craving a quick, comforting meal that delivers bold Tex-Mex flavors with minimal effort? The Chicken & Cheese Tortilla Pie, with 19 glowing reviews, is your answer! This dish layers corn tortillas, shredded rotisserie chicken, melted cheddar cheese, and zesty green enchilada sauce, topped with sliced olives and baked to bubbly perfection. Wondering how to create this restaurant-quality casserole at home in just 25 minutes for a delicious dinner for four? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing dish that’s perfect for weeknight dinners, family meals, or casual gatherings!
Overview: Why This Recipe Rocks
The Chicken & Cheese Tortilla Pie is a fast, hearty dish that combines tender chicken, gooey cheese, and tangy enchilada sauce between layers of corn tortillas, all baked in one pie plate. It’s flavorful, versatile, and incredibly quick to prepare. Here’s why it’s a standout:
- Time Requirement: About 25 minutes total (15 minutes prep, 10 minutes cooking).
- Difficulty Level: Easy! If you can layer ingredients and bake, you’re set.
- Why It’s Awesome: This dish uses convenient ingredients like rotisserie chicken and canned enchilada sauce to deliver bold, Tex-Mex flavors with minimal effort. It’s versatile (customize toppings or proteins), serves 4 perfectly, and is ideal for quick dinners, family meals, or potlucks. Plus, it’s a one-dish meal, so cleanup is a breeze!
With its golden cheese and vibrant layers, this tortilla pie is as appetizing as it is delicious. Let’s get cooking!
Essential Ingredients
To make Chicken & Cheese Tortilla Pie for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Green Enchilada Sauce (1 can, 10 oz): Provides a tangy, mildly spicy base.
- Corn Tortillas (8, 6-inch): Create the layered structure.
- Coarsely Shredded Rotisserie Chicken (2 cups): Tender, flavorful protein.
- Shredded Cheddar Cheese (2 cups): Adds melty, cheesy richness.
- Sliced Ripe Olives (¼ cup): Brings a briny, savory touch.
- Salsa (optional): Adds fresh, spicy flavor for serving.
Substitutions and Variations:
- Rotisserie Chicken: Swap with cooked chicken breast, ground turkey, or plant-based chicken for a vegetarian option.
- Green Enchilada Sauce: Use red enchilada sauce, salsa verde, or a homemade sauce.
- Corn Tortillas: Replace with flour tortillas (though corn is traditional) or low-carb tortillas.
- Cheddar Cheese: Substitute with Monterey Jack, pepper jack, or a dairy-free cheese alternative.
- Olives: Swap with pickled jalapeños, diced green chiles, or skip for a milder flavor.
- Add-Ons: Include black beans, corn, diced bell peppers, or onions between layers.
- Gluten-Free: Ensure enchilada sauce and tortillas are gluten-free (check labels).
Why These Ingredients Matter: The chicken provides protein, while the enchilada sauce and cheese deliver bold, cheesy Tex-Mex flavor. The tortillas create a hearty structure, and the olives add a savory pop, making this a balanced, crowd-pleasing meal perfect for comfort food lovers.
Step-by-Step Instructions
Let’s make Chicken & Cheese Tortilla Pie step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Preheat and Prep the Sauce
- Preheat oven to 375°F.
- In a small skillet, warm 1 can (10 oz) green enchilada sauce over medium heat for 1–2 minutes until heated through.
Tip: Stir the sauce occasionally to warm evenly, and don’t let it boil to avoid reducing it too much.
Step 2: Layer the Base
- Grease a 9-inch pie plate with cooking spray or oil.
- Dip 4 corn tortillas (6-inch), one at a time, into the warm enchilada sauce to coat both sides.
- Arrange the tortillas in the pie plate, overlapping as needed to cover the bottom.
Tip: Overlap tortillas slightly to create a sturdy base, and use a spoon to spread sauce evenly if needed.
Step 3: Add First Layer
- Layer 1 cup coarsely shredded rotisserie chicken, 1 cup shredded cheddar cheese, and 2 tbsp sliced ripe olives over the tortillas.
Tip: Spread ingredients evenly to ensure every bite has chicken, cheese, and olives.
Step 4: Repeat Layers
- Dip the remaining 4 corn tortillas in the enchilada sauce and layer over the chicken mixture, overlapping to fit.
- Top with the remaining 1 cup chicken.
Tip: Press the tortillas gently to compact the layers for a cohesive pie.
Step 5: Finish and Bake
- Pour any remaining enchilada sauce over the top layer.
- Sprinkle with the remaining 1 cup shredded cheddar cheese and 2 tbsp sliced ripe olives.
- Bake at 375°F for 10–15 minutes, until heated through and the cheese is melted and bubbly.
Tip: Check that the center is hot (165°F internal temperature) and the cheese is golden for the best texture.
Step 6: Serve
- Let the pie cool for 3–5 minutes to set.
- Slice into wedges and serve hot, with optional salsa on the side.
Tip: Use a sharp knife to cut clean wedges, and serve immediately to enjoy the melty cheese.
Assembly: Serving the Perfect Chicken & Cheese Tortilla Pie
Your Chicken & Cheese Tortilla Pie is ready to delight! Here’s how to make it look as vibrant as it tastes:
- Serving: Slice into 4 wedges and serve one per plate, showcasing the cheesy layers and golden top. Serve with a side or salsa for dipping. Present family-style for a cozy vibe or plate individually for a polished look.
- Presentation Tips:
- Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream for a pop of color.
- Serve in a rustic pie plate to highlight the layered, casserole-style look.
- Drizzle with extra salsa or add a lime wedge for a zesty touch.
- Serving Ideas: Pair with a Mexican corn salad, refried beans, or a simple green salad. A cold margarita, iced tea, or sparkling water with lime complements the Tex-Mex flavors.
Pro Tip: For a fun taco-night vibe, set out bowls of toppings like avocado, jalapeños, or extra cheese for customizing each slice.
Storage and Make-Ahead Tips
This Chicken & Cheese Tortilla Pie is great for leftovers and meal prep. Here’s how to keep it tasty:
- Storage:
- Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freezing:
- Freeze the assembled (unbaked) pie in a freezer-safe dish, tightly wrapped, for up to 2 months. Thaw in the fridge overnight before baking.
- Alternatively, freeze baked leftovers in portions for up to 1 month.
- Reheating:
- Reheat in a 350°F oven for 10–15 minutes, covered with foil, until heated through (165°F internal temperature).
- Alternatively, microwave individual slices for 1–2 minutes, but oven reheating retains the best texture.
- Make-Ahead Tips:
- Shred chicken and measure ingredients up to a day ahead; store in the fridge.
- Assemble the pie (without baking) up to 24 hours in advance; refrigerate and bake when ready.
- Warm sauce and dip tortillas just before assembling to ensure they stay pliable.
Tip: Add fresh salsa or toppings after reheating to revive the flavors.
Recipe Variations
The Chicken & Cheese Tortilla Pie is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Use spicy enchilada sauce or add diced jalapeños or red pepper flakes to the layers.
- Veggie Boost: Include black beans, corn, diced zucchini, or bell peppers between layers.
- Vegetarian: Swap chicken for plant-based chicken, tofu, or extra beans.
- Cheesy Deluxe: Add Monterey Jack or pepper jack alongside cheddar for extra richness.
- Low-Carb: Use low-carb tortillas or layer with zucchini slices instead of tortillas.
- Flavor Twist: Add 1 tsp cumin or chili powder to the chicken for extra spice.
Mix and match to suit your taste or pantry staples!
Conclusion: A Cheesy, Tex-Mex Classic
The Chicken & Cheese Tortilla Pie is a quick, comforting meal that brings bold, cheesy Tex-Mex flavors to your table in just 25 minutes. With tender chicken, melty cheese, and zesty enchilada sauce, it’s perfect for weeknight dinners, family meals, or potlucks. Try it as is or add your own spin—maybe some extra spice or veggies? Share your creations with us! Grab your pie plate, gather your ingredients, and enjoy every warm, flavorful bite!
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Chicken & Cheese Tortilla Pie
Description
Craving a quick, comforting meal that delivers bold Tex-Mex flavors with minimal effort? The Chicken & Cheese Tortilla Pie, with 19 glowing reviews, is your answer! This dish layers corn tortillas, shredded rotisserie chicken, melted cheddar cheese, and zesty green enchilada sauce, topped with sliced olives and baked to bubbly perfection
Ingredients
To make Chicken & Cheese Tortilla Pie for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Green Enchilada Sauce (1 can, 10 oz): Provides a tangy, mildly spicy base.
- Corn Tortillas (8, 6-inch): Create the layered structure.
- Coarsely Shredded Rotisserie Chicken (2 cups): Tender, flavorful protein.
- Shredded Cheddar Cheese (2 cups): Adds melty, cheesy richness.
- Sliced Ripe Olives (¼ cup): Brings a briny, savory touch.
- Salsa (optional): Adds fresh, spicy flavor for serving.
Substitutions and Variations:
- Rotisserie Chicken: Swap with cooked chicken breast, ground turkey, or plant-based chicken for a vegetarian option.
- Green Enchilada Sauce: Use red enchilada sauce, salsa verde, or a homemade sauce.
- Corn Tortillas: Replace with flour tortillas (though corn is traditional) or low-carb tortillas.
- Cheddar Cheese: Substitute with Monterey Jack, pepper jack, or a dairy-free cheese alternative.
- Olives: Swap with pickled jalapeños, diced green chiles, or skip for a milder flavor.
- Add-Ons: Include black beans, corn, diced bell peppers, or onions between layers.
- Gluten-Free: Ensure enchilada sauce and tortillas are gluten-free (check labels).
Why These Ingredients Matter: The chicken provides protein, while the enchilada sauce and cheese deliver bold, cheesy Tex-Mex flavor. The tortillas create a hearty structure, and the olives add a savory pop, making this a balanced, crowd-pleasing meal perfect for comfort food lovers.
Instructions
Step 1: Preheat and Prep the Sauce
- Preheat oven to 375°F.
- In a small skillet, warm 1 can (10 oz) green enchilada sauce over medium heat for 1–2 minutes until heated through.
Tip: Stir the sauce occasionally to warm evenly, and don’t let it boil to avoid reducing it too much.
Step 2: Layer the Base
- Grease a 9-inch pie plate with cooking spray or oil.
- Dip 4 corn tortillas (6-inch), one at a time, into the warm enchilada sauce to coat both sides.
- Arrange the tortillas in the pie plate, overlapping as needed to cover the bottom.
Tip: Overlap tortillas slightly to create a sturdy base, and use a spoon to spread sauce evenly if needed.
Step 3: Add First Layer
- Layer 1 cup coarsely shredded rotisserie chicken, 1 cup shredded cheddar cheese, and 2 tbsp sliced ripe olives over the tortillas.
Tip: Spread ingredients evenly to ensure every bite has chicken, cheese, and olives.
Step 4: Repeat Layers
- Dip the remaining 4 corn tortillas in the enchilada sauce and layer over the chicken mixture, overlapping to fit.
- Top with the remaining 1 cup chicken.
Tip: Press the tortillas gently to compact the layers for a cohesive pie.
Step 5: Finish and Bake
- Pour any remaining enchilada sauce over the top layer.
- Sprinkle with the remaining 1 cup shredded cheddar cheese and 2 tbsp sliced ripe olives.
- Bake at 375°F for 10–15 minutes, until heated through and the cheese is melted and bubbly.
Tip: Check that the center is hot (165°F internal temperature) and the cheese is golden for the best texture.
Step 6: Serve
- Let the pie cool for 3–5 minutes to set.
- Slice into wedges and serve hot, with optional salsa on the side.
Tip: Use a sharp knife to cut clean wedges, and serve immediately to enjoy the melty cheese.
FAQs
1. Can I make this dish gluten-free?
Yes! Use gluten-free corn tortillas and enchilada sauce (check labels).
2. How can I make it vegetarian?
Swap chicken for plant-based chicken, tofu, or beans like black or pinto.
3. What are the health benefits of this dish?
This dish offers protein from chicken, calcium from cheese, and fiber from tortillas. Pair with veggies for a balanced meal.
4. Can I use flour tortillas?
Yes! Use 6-inch flour tortillas, but corn tortillas give a more authentic Tex-Mex flavor.
5. How do I keep the tortillas from getting soggy?
Dip tortillas briefly in warm sauce, and bake until just heated through to maintain texture.
6. Can I use homemade enchilada sauce?
Yes! Use 1¼ cups homemade green enchilada sauce; ensure it’s warmed before dipping.
7. How long does it take to make this dish?
Prep takes about 15 minutes (shredding and layering), and cooking takes 10 minutes, so you’re done in about 25 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and use a larger baking dish (e.g., 11×7-inch); increase baking time by 5–7 minutes, checking for doneness.