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Chicken & Cheese Tortilla Pie

Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. —Karen Kuebler, Dallas, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 can (10 ounces) green enchilada sauce
  • 8 corn tortillas (6 inches)
  • 2 cups coarsely shredded rotisserie chicken
  • 2 cups shredded cheddar cheese
  • 1/4 cup sliced ripe olives
  • Salsa, optional


  • Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit.
  • Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives.
  • Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.
Nutrition Facts
1 piece: 498 calories, 27g fat (14g saturated fat), 122mg cholesterol, 889mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 37g protein.

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Average Rating:
  • gremaux
    May 30, 2020


  • mlkeeler
    Jun 4, 2018

    Super simple and kid-friendly. A good weeknight meal.

  • MaggieWB
    May 5, 2018

    Absolutely wonderful! I added a can of drained black beans, only because a friend was here for dinner and requested it. Such an easy, delicious recipe. Thank You for sharing Karen!

  • Baking Diva
    Mar 1, 2018

    Quick weeknight supper; very yummy. Truly threw it together within a few minutes and it was on the table in thirty minutes. I used flour tortillas because that's what I had on hand, layered chicken and cheese like recipe says but had leftover Championship Bean Dip from youth group event and added that it as well. Hubby gave it a "thumbs up" and I'm glad to have another easy and delicious weeknight dinner to add to my mealtime lineup.

  • Dibilaweed
    Dec 29, 2017

    My husband, who is not really a Mexican food guy, had seconds. I used the Hatch Green Chile enchilada sauce. It had just the right amount of kick. The only thing I did different was add some sliced cherry tomatoes which were left over from a Christmas Eve relish tray. I wanted to boost the veggies. I served it with the leftover ranch sour cream dip and shredded lettuce.

  • sarah
    Dec 28, 2017

    I tried this but changed it to a beef with red sauce because I had it handy, but used the same method. I served it with tortilla chips,guacamole, and rice and beans. It was awesome! Next time I will try it the original way,when I have some chicken to use up.

  • ChrisD1717
    Nov 15, 2017

    This was so easy and tasty. It is just myself and my brother so was great for 2 meals apiece. I added some corn and topped with diced green chilies instead of olives,{personal preference}. Served with sour cream and diced tomatoes. YUM!

  • Denise
    Oct 18, 2017

    This was delicious and easy. The man doesn't like pies, so I rolled them up in tortillas like enchiladas and it was wonderful!!

  • mamazon
    Jul 25, 2017

    We were having company over for dinner that included a couple of pre-teens, so along with what we had planned, I wanted to make something easy and kid-friendly too. This was perfect. I had roasted a whole turkey breast a few days prior, so I used that instead of chicken. It went over well with the kids and the adults! It was gone in a flash. Next time I'd like to add a couple of things that other reviewers tried, like black beans and sour cream. This recipe is definitely basic, but easy, quick and good go a long way these days.

  • RHmom
    Jun 22, 2017

    Wow! Everyone was right. This recipe is so easy and delicious! I also added black beans. Recipe is definitely a keeper!