Chicken Tortilla Pie

• Meat

  • 3 cups Rotisserie chicken

• Produce

  • 1/2 cup Cilantro
  • 1/3 cup Jalapenos, jarred

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 cup Flour
  • 1 Salt and freshly ground black pepper

• Bread & Baked Goods

  • 1 (10-inch flour tortilla

• Dairy

  • 8 oz Cheddar cheese, sharp
  • 1 cup Milk
  • 1 Salsa and sour cream

Found on culinaryhill.com

Description

Ingredients

• 1 (10 inch) flour tortilla (see notes)
• 3 cups shredded rotisserie chicken (from one 2 1/2 pound chicken), skin and bones discarded (see notes)
• 8 ounces shredded sharp cheddar cheese (2 cups)
• 1/2 cup chopped cilantro
• 1/3 cup jarred jalapeños, chopped (see notes)
• Salt and freshly ground black pepper
• 2 eggs
• 1 cup milk
• 1 cup flour
• 1 teaspoon baking powder
• Salsa and sour cream, for serving, optional

Directions

• Preheat oven to 450°F. Coat a 10-inch cast iron pan or a 9-inch pie plate with nonstick cooking spray. Press the tortilla into the bottom of the prepared pan and lightly coat with nonstick cooking spray. In a large bowl, combine chicken, half the cheese (1 cup), cilantro, jalapeños, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well. Pour chicken mixture on to the tortilla shell in the prepared pan. In the same bowl as the chicken mixture was in, whisk together the eggs, milk, flour, baking powder, and a 1/2 teaspoon salt. Pour carefully and evenly over the chicken mixture. Top with the remaining 1 cup shredded cheese. Bake until golden brown and heated through, about 20 minutes. Let stand 5 minutes before serving. Slice into wedges and serve with salsa and sour cream if desired.