Weeknight Chicken and Cheese Tortilla Pie
Rice, Beans, and Guacamole
Ingredients
- 1 (10-oz) can green chile enchilada sauce
- 9 corn tortillas, halved
- 3 cups shredded rotisserie chicken
- 2 cups shredded Cheddar cheese, divided
- 6 Tbsp sliced black olives, divided
- ½ (16-oz) container fresh salsa
Instructions
- Preheat oven to 375°F. Heat green chile sauce in a large skillet over medium heat. Dip 6 tortilla halves in sauce, one at a time, coating completely. Place each in a greased deep-dish pie plate, overlapping and covering bottom completely.
- Top with one-third of chicken, cheese, and olives. Repeat procedure twice, arranging tortilla halves to completely cover filling.
- Bake 15 to 20 minutes or until firm. Cool slightly. Cut into wedges; serve with salsa.
- Chill leftovers up to 2 days. Reheat for lunch, if desired.
Side Dish Ingredients
- 1 (5.4-oz) pouch Mexican rice
- 1 (16-oz) can refried beans
- ½ (8-oz) container guacamole
Side Dish Instructions
- Cook rice according to package directions. Heat refried beans in a saucepan, stirring often.
- Serve a small mound of rice, beans, and guacamole on each plate.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
