Stacked tortilla pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Minced yellow onion | |
| 3 | Minced garlic cloves | |
| 1 | Chopped red bell pepper | |
| 1 | cup | Corn kernels |
| 1 | pounds | Shredded cooked chicken |
| ½ | teaspoon | Ground cumin |
| ¼ | cup | Chopped cilantro |
| 8 | Flour tortillas - 10\" wide | |
| 1 | cup | Enchilada sauce |
| 1 | cup | Shredded cheddar cheese |
| 1 | cup | Shredded jack cheese |
| Avocado and cilantro sprigs for garnish | ||
Directions
Directions: Heat the olive oil in a large saut‚ pan. Saut‚ the onion for 4 minutes until tender. Add the garlic and bell pepper and cook for two minutes, stirring often. Add the corn, chicken, and cumin and mix to combine. Stir in the cilantro and set aside the mixture. To assemble, dip one tortilla into the enchilada sauce, then lay it into a round casserole or pie dish. Cover the tortilla with a spoonful of the chicken mixture. Top with a handful of cheddar and jack cheese. Repeat the assembly, ending with a tortilla on top. Spread the top of the pie with the remaining enchilada sauce and remaining cheese. Bake at 350 degrees for 30 minutes. Cut into wedges and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.