Chicken and Roasted Chili Tortilla Pie
Ann Barajas
I got this from the Washington Post in 1997; it was suggested as a dish to take to a football game party.
ingredients
- 2 tablespoons canola oil
- 2 large onions, chopped
- 1 large poblano chili, chopped
- 3 large diced serrano chilies, or to taste
- 16 oz can black beans or pinto beans, drained and rinsed
- 1 whole rotisserie chicken, pulled
- 1 tablespoon ground cumin
- Handful fresh cilantro, chopped
- 15 ounce can diced, drained tomatoes
- Salt to taste
- 16 oz red enchilada sauce
- 1 dozen corn tortillas
- 1 pound jack cheese, shredded
directions
- 1
Preheat oven to 350 degrees.
- 2
Heat oil and saute onions, poblano and serrano chilies until onions are golden brown.
- 3
Add the black beans, chicken, cumin, cilantro, and tomatoes. Taste and add salt, if needed.
- 4
In a casserole dish, spoon one-third of enchilada sauce, then cover with four tortillas, half of the chicken mixture, and one-third of the cheese, and then repeat, starting with the enchilada sauce. Make a top layer with the remaining tortillas. Sprinkle with the remaining one-third of the cheese on top.
- 5
Bake at 350 degrees for about 45 minutes. Let rest in pan for 10 minutes before serving.
notes
In the morning scramble leftovers with eggs and serve in flour tortillas.
Source: Ann Barajas
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