Thursday, August 1, 2013

New Improved Gluten Free Chicken Tortilla Pie

I have made this many time but tonight I had to change a few ingredients and I think it is better than ever! If you like or love Mexican food you need to try this!!!!

New Improved Gluten Free Chicken Tortilla Pie

Serve with a green salad and your favorite creamy dressing!

    •    1 teaspoon vegetable oil (I used Extra Virgin Olive Oil)
    •    1 chopped red or yellow bell pepper
    •    1 package taco seasoning mix (I used GF Pantry's taco seasoning mix)
    •    1 15-ounce can tomato sauce
    •    2 cups cooked, shredded chicken
    •    1 16-ounce can refried beans
    •    2 cups grated cheddar cheese
    •    12 corn tortillas

Heat oil in a large skillet over medium-high heat. Add peppers and onions and saute until soft. Add taco seasoning mix and tomato sauce. Remove one half cup of the sauce from the skillet and set aside. Add shredded chicken and simmer 10 minutes.

Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan. Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese.

Bake in a 350-degree oven for 30 to 40 minutes, until completely heated. 

Makes 6 to 8 servings.

Note: You can add less beans, more cheese or whatever you like. It would also be good with a small onion sliced and cooked with the pepper

It was sooo YUMMY

Thanks for stopping by y'all and please come again soon!