Tuesday, November 4, 2014

Enchilada Pie

Enchilada Pie made with shredded chicken breasts
These ingredients are approximate amounts.

5 corn tortillas
¾ C shredded cheese
¾ C strained yogurt or Greek yogurt
½ recipe Multi-purpose Mexican
½ C salsa

Preheat oven to 180ºC (350ºF).
Take out an ovenproof dish. (I use a 9 inch pyrex pie pan.)

To assemble

Mix a little salsa with the meat/bean mixture to moisten it.
Thinly layer ingredients in the following order: 

tortillas, yogurt, meat/beans, cheese
tortillas, yogurt, meat/beans, cheese
tortillas, meat/beans, salsa, cheese

Bake for 30 minutes, or until heated through and top is browned. Cool for about 10 minutes before cutting and serving.

I usually make 2 of these and freeze one (either before or after baking) to use for a later meal.

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