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.

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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.