This chicken tortilla pie has the easiest crust ever topped with a cheesy, flavorful filling. Best of all, it’s on the table in 30 minutes or less.
So what’s my least-favorite question to be asked at a party? “Hey! Do you have any, like, good dinner recipes?”
When people ask me what they should make for dinner, it’s really hard to give a good answer without knowing what they like, what’s in their refrigerator, or how much time they want to spend cooking.
Nevertheless! I have resolved to keep a mental list of easy, delicious recipes that I can recommend the next time I’m diagnosing someone’s dinner table. First order of business? This chicken tortilla pie.
It’s easy (tortilla for the crust, rotisserie chicken filling!), it’s fast (30 minutes or less!), and most importantly, it’s delicious.
Let’s start with the crust. You are literally going to press a 10-inch tortilla into the bottom of a pan. Pie plate, cast-iron skillet, whichever. They both work. Coat the tortilla with nonstick spray so it doesn’t dry out.
Next, the filling. Combine shredded rotisserie chicken with cheese, cilantro, jalapeños (from a jar), salt, and pepper.
I thought jarred jalapeños would be a lot like canned green chiles, but they were actually quite spicy. If you are a baby about spiciness, canned green chiles will taste great without all the residual heat on your tongue.
Spread your filling over the tortilla. Grab the same bowl, and whisk together eggs, milk, flour, and baking powder. It’s sort of like making a crust that you pour over the chicken filling, and it binds everything together while baking.
We should talk about rotisserie chickens for a minute. It is entirely possible that you buy rotisserie chickens because you don’t want to cook, so why would you cook with one? Well. Sometimes they are just too good to pass up, so maybe you bought one and you are OK with cooking.
If this never happens to you, you can always substitute regular cooked chicken. If you don’t have any cooked chicken on hand, I have an easy method for skillet poached chicken.
Want to get really crazy? Make your own rotisserie chicken.
Top with shredded cheese, and bake.
I like to eat a huge slice of chicken tortilla pie with salsa and sour cream . . . the more, the merrier.
- 1. 10-inch flour tortillas are sometimes referred to as “burrito” tortillas.
- 2. Any cooked chicken may be used in place of the rotisserie chicken.
- 3. For less spice, substitute canned green chiles for the jarred jalapeños, or leave them out entirely.
1 (10-inch) flour tortilla
3 cups shredded rotisserie chicken (from one 2 1/2 pound chicken), skin and bones discarded
8 ounces shredded sharp cheddar cheese (2 cups)
1/2 cup chopped cilantro
1/3 cup jarred jalapeños, chopped
Salt and freshly ground black pepper
1 cup milk
1 cup flour
1 teaspoon baking powder
Salsa and sour cream, for serving, optional
- Preheat oven to 450°F. Coat a 10-inch cast-iron pan or a 9-inch pie plate with nonstick cooking spray. Press the tortilla into the bottom of the prepared pan and lightly coat with nonstick cooking spray.
- In a large bowl, combine chicken, half the cheese (1 cup), cilantro, jalapeños, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
- Pour chicken mixture onto the tortilla shell in the prepared pan. In the same bowl as the chicken mixture, whisk together the eggs, milk, flour, baking powder, and a 1/2 teaspoon salt. Pour carefully and evenly over the chicken mixture.
- Top with the remaining 1 cup shredded cheese. Bake until golden brown and heated through, about 20 minutes. Let stand 5 minutes before serving. Slice into wedges, and serve with salsa and sour cream, if desired.
- Main Dishes
- South American
- 4 servings
- Cook Time
- 30 minutes