With the crazy holiday season I am always up for a quick meal I can throw in the oven in less than a half hour. I saw a version of this Chicken Tortilla Pie on a blog the other day and it looked intriguing. I loved the idea of the tortillas used as the bottom and top crust of the pie. So much healthier than a traditional buttery crust. I also loved the spinach, cheesy, chicken mixture. I used the frozen chicken from my freezer and had this dinner in the oven in less than 15 minutes. You could even omit the chicken and add more spinach if you want more of meatless meal. This dish was a big hit with my entire family. Even my pickiest eater had three helpings. We were all shocked--especially with the spinach floating throughout the pie :) I hope you are having a wonderful Christmas season and enjoy the last few days of prepping.
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Chicken & Spinach Tortilla Pie
2 Tbls. butter
3 cups cooked chicken, cubed
1 red onion
Saute together until onions are soft then add:
1 tsp. cumin
Dash cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
Pour the cooked chicken mixture in a bowl then add:
2 cups fresh baby spinach leaves
3/4 cup flour
1 cup milk
2 cups cheese, shredded
3/4 cup green salsa verde
1 tsp. baking powder
4 large burrito sized flour tortillas (or use regular size and just cut them to fit the bottom and top of the pie plates).
Mix together with the chicken. Spray two pie plates on the bottom and sides. Place a tortilla on the bottom of the dish. Place half of the chicken mixture into the pie plates of both. Top with another large tortilla and sprinkle with cheese until the tortilla is covered. Bake at 350 for 25-30 minutes, or until the top is golden brown and the center is firm.
*Recipe adapted from thegalleygourmet.net