Chicken Cheese Tortilla Pie


1 10 oz can green enchilada sauce

8 corn tortillas (6")

2 cups shredded cooked chicken divided

2-3 cups shredded mexican style cheese divided

fresh tomatoes, green onion & lettuce for garnish


Preheat oven to 375 degrees.
Spray 10” pie dish with Pam.
Pour about 1/3 can enchilada sauce into the pie dish.
For the first 4 tortillas, swish them on both sides in the enchilada sauce.
Arrange tortillas on bottom of pie dish overlapping to fit.

Layer with half of the chicken & half of the cheese.
Repeat tortilla & chicken layers.
Pour remaining enchilada sauce over the top.
Sprinkle with the remaining cheese.

Bake 20-25 minutes or until heated through and cheese is thoroughly melted.

Toppings: Salsa
Sliced cherry tomatoes with minced green onion & Olive oil
Pea shoots or thinly chopped greens