Tortilla Pie

Tortilla Pie is adapted from a recipe my husband made up one night out of sheer desperation at the thought of another night of eating my cooking.

14- 20 corn tortillas
2 pounds chicken breast, cooked and shredded
2 cups of shredded cheese
1 can mild green enchilada sauce
1 bag frozen corn
Light sour cream for garnish
Serve with black beans and salsa

Spray bottom of 9 x 13 baking dish (I use a smaller 10x10 dish and make the “pie” deeper) with non stick spray. Coat the bottom of pan with thin layer of enchilada sauce

1. Layer tortilla so that it does not overlap, but all parts of pan or covered. You have to break apart one tortilla to fill the holes.
2. Pour/spread thin layer enchilada sauce on top of tortillas, ensuring all tortillas have sauce to moisten them.
3. Sprinkle single layer of chicken
4. Sprinkle layer of corn
5. Sprinkle light layer of cheese

Repeat for two to three layers. On the top layer, put tortillas, sauce, and sprinkle with cheese.

Bake at 350 for 30 minutes until heated through. Check at 20 minutes. If top browns too much, or looks dry, cover with foil and continue baking.

This can be made ahead and cooked before serving, or cooked and reheated in the oven or microwave.

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