Tortilla Chicken Pie
 
Makes 1 (10-inch) pie
Ingredients
  • 4 cups shredded cooked chicken
  • 1 cup fresh corn kernels
  • ½ cup diced red onion
  • ¼ cup diced jalapeño
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 12 (6-inch) corn tortillas
  • 1 (16-ounce) jar mild tomatillo salsa
  • 3 cups shredded sharp Cheddar cheese, plus additional to serve
  • Corn Pico de Gallo (recipe follows)
  • Garnish: fresh cilantro, sour cream
Instructions
  1. Preheat oven to 375°. Lightly grease a 10-inch cast-iron skillet.
  2. In a large bowl, toss together chicken, corn, onion, and jalapeño. Add salt, black pepper, cumin, and chili powder.
  3. Lay 4 tortillas in the prepared dish, overlapping as needed. Spread half of the chicken mixture over the tortillas. Top with half of tomatillo salsa, about ¾ cup, and 1 cup shredded cheese. Repeat layers once. Top with remaining 4 tortillas and remaining 1 cup shredded cheese. Cover with lightly greased foil.
  4. Bake until pie is golden and the cheese is melted and bubbly, 20 to 30 minutes. Let cool for 5 minutes before serving. Serve with Corn Pico de Gallo. Garnish with cilantro, sour cream, and cheese, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tortilla-chicken-pie/