Tortilla Pie
Now that we’ve switched into spring, there are a few holidays coming down the pipe. First was Passover and Easter, then there’s Cinco de Mayo, Mother’s Day and Memorial Day. After that, we’re into June, the end of school and then it’s straight onto summer. With so many holidays and events on the calendar, it’s time to move into full on holiday cooking mode. If you’re worried about what to make, as always, I’m here to help. So, for the next few weeks, I’ll bring you recipes to get you all set up for that fun Margarita holiday as well as a wonderful recipe or two to make Mom feel extra special.
Cinco de Mayo is a popular holiday in America, and especially here in California. Mexican restaurants have specials and there are so many margarita recipes, one can get dizzy just trying to decide which one(s) to make. Once you’ve figured out your cocktail, you need to decide what to eat. Burritos and tacos are often a good choice, but they’re common. You could make things a little more unusual by going for fajitas or a taco salad, but why not take all those components and make something interesting. Something slightly outside the box. Something like this tortilla pie.
A tortilla pie takes all the delicious components of a taco or quesadilla and turns them into a casserole the whole family can enjoy. There are so many great things about this recipe, there’s no reason not to make it. First, everything is stacked in a casserole dish and baked at once, which means you’re not standing over a stove cooking taco shell after taco shell. Plus, since this recipe is so versatile you can use different ingredients every time you make it. This time around I used chicken, but who’s to say you can’t make it with steak, or ground beef or no meat at all. But that’s not the only change you can make. The pie can also be as spicy as you like depending on the salsa you use. No matter how you make it though, the whole family will be satisfied and totally happy.
Ingredients
- 12 corn tortillas (6-inch), toasted
- 2 cups cooked, shredded chicken
- 1-1/2 cups your favorite salsa
- 1 cup sour cream
- 1-1/2 cups cheddar cheese, shredded
Instructions
- Preheat oven to 375 degrees F.
- Place 4 tortillas in a 2 quart baking dish. Cover with 1 cup chicken, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes. Serve immediately.
