One Pot Chicken Tortilla Pie stacks layers of flour tortillas with savory fillings and plenty of melted cheese on top. Baked in a cast iron pan, it’s an easy, one-dish meal that minimizes cleanup and delivers a hearty dinner the whole family will enjoy.
This casserole features two layers of a refried bean and enchilada sauce mixture and two layers of a creamy chicken filling with cheese, green chilies, and corn. Once baked and allowed to rest briefly, it slices into tidy, pie-shaped wedges that hold together well.
Recipe Tips
I prepared this Chicken Tortilla Pie in a 12-inch cast iron pan using 12-inch flour tortillas. I found that tortillas vary in actual size, so if yours are smaller you can overlap them slightly when layering. Slight overlap helps the pie hold together and can create a more uniform appearance.
Anything called a “pie” gets me excited—savory or sweet—and this Chicken Tortilla Pie is no exception. A generous slice makes a satisfying main course, and the recipe yields about 6 to 8 servings, depending on portion size.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.
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Try These Other Tex-Mex Favorites:
- Chorizo Mexican Rice
- White Chicken Enchilada Casserole
- Stacked Tortilla Taco Pizzas
- Mexican Chicken and Rice Casserole
- Taco Bell Mexican Pizza
- Beef Chimichangas
Chicken Tortilla Pie
By Christin Mahrlig
Equipment
- 12-inch cast iron pan
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped cooked chicken
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 (10.75-ounce) can cream of chicken soup
- 1 (4-ounce) can chopped green chilies, drained slightly
- 1 (11-ounce) can corn, drained
- 2 green onions, sliced
- 3 cups shredded Mexican cheese, divided
- 1 (16-ounce) can refried beans
- 1 (14-ounce) can enchilada sauce
- 5 12-inch flour tortillas
- Green onions and olives for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a 12-inch cast iron pan over medium. Add chopped onion and cook about 4 minutes, then add garlic and cook 1 more minute. Transfer to a medium bowl.
- Add the chopped cooked chicken to the bowl with the onion and garlic. Sprinkle with chili powder and cumin, then stir in cream of chicken soup, drained green chilies, drained corn, sliced green onions, and 1 cup of the shredded cheese. Mix well and set aside.
- In another bowl, combine the refried beans and enchilada sauce until evenly mixed.
- If the pan needs it, add a little more oil to coat the bottom, then place one tortilla in the pan.
- Spread half of the chicken mixture over the tortilla.
- Layer a second tortilla and spread half of the refried bean mixture over it.
- Repeat with another chicken layer and another bean layer, then top with the fifth tortilla.
- Sprinkle the remaining 2 cups of shredded cheese over the top.
- Bake 25 to 30 minutes, until the cheese is melted and the pie is heated through. Let rest a few minutes, then slice into wedges and garnish with green onions and olives.
Notes
To add heat, use a hot enchilada sauce or stir 1/4 to 1/2 teaspoon cayenne pepper into the chicken mixture.
Nutrition
Calories: 779 kcal | Carbohydrates: 80 g | Protein: 40 g | Fat: 33 g | Saturated Fat: 14 g | Sodium: 2510 mg
Nutrition information is an estimate and should be used as a guideline only.
Originally published April 14, 2016.
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