We love cheese! This is a fun recipe that combines all yummy things into a pie..... corn tortillas, shredded chicken, green enchilada sauce, black olives, and CHEESE. That really is all the ingredients. Simple, but oh so yummy. You can serve it with sour cream, salsa, or guacamole, or all of the above! A slice of this will bring smiles to your kids at the dinner table, and we all know that is what makes us happy!
Chicken and Cheese Tortilla Pie
1 (10 oz.) can green enchilada sauce
8 corn tortillas
2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
1 (2 oz.) can sliced black olives, drained
Salsa, sour cream, and guacamole, optional
Preheat oven to 375°F. Grease a 9-inch pie plate. Pour some enchilada sauce to cover the bottom, then arrange four tortillas on top to cover. Pour over some more sauce and spread to cover. Top with half of the shredded chicken, half of the olives, and half of the shredded cheese. Pour half of remaining sauce over cheese, then arrange four more tortillas on top. Pour remaining sauce over all, then top with remaining chicken, cheese, and olives. Bake for 20-25 minutes or until heated through and bubbly. Let stand for about 5 minutes to set. Slice and serve with salsa, sour cream, and guacamole, if desired.
Gather your ingredients. It's a short list! You will need green enchilada sauce (this can is huge; I only used about half), corn tortillas, rotisserie chicken, cheddar cheese, and sliced olives.
To assemble, grease a 9-inch pie plate. Pour in a small amount of sauce and spread on the bottom. Top with four tortillas, arranging to cover the bottom as much as possible. Pour sauce over the tortillas and use a spoon to spread.
Top with 1 cup (half) of the shredded chicken.
Sprinkle with half of the sliced olives and half of the shredded cheese. Repeat layers.
Bake in a preheated 375°F oven for 20-25 minutes, or until heated through and bubbly.
Let the pie cool for about 5 minutes before slicing.
You can serve this alongside some Spanish rice, refried beans, chip and salsa.... you name it! We also love to top it with sour cream or guacamole. Easy, comforting, and kid friendly! I call that a winner dinner.
Recipe Source: Recipe adapted from a recipe in Taste of Home magazine