Chicken and Cheese Tortilla Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6 slices
  • 1 lb frozen fajita vegetables
  • 1 (10 oz) can enchilada sauce
  • 8 corn tortillas (6 inches)
  • 2 cups (12 oz) shredded rotisserie chicken
  • 2 cups 2% shredded cheddar cheese
  • ¼ cup sliced black olives
  1. Preheat oven to 375 degrees F.
  2. Place vegetables in a microwave safe bowl and microwave on high for about 3 minutes or until thawed. Transfer to a strainer and drain well; set aside.
  3. Pour the enchilada sauce in a shallow bowl and dip 4 tortillas, one at a time, covering both sides with sauce. Transfer coated tortillas to a nonstick pie pan, overlapping to cover the bottom.
  4. Layer with 1 cup chicken, half the vegetables, 1 cup cheese and 2 tablespoons olives. Repeat tortilla, chicken, and vegetable layers. Pour any remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives.
  5. Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa, avocado, sliced jalapeno, and plain Greek yogurt.
Recipe slightly adapted from Taste of Home
Nutrition Information
Serving size: ⅙ pie Calories: 323 Fat: 14.8 Carbohydrates: 16.3 Sugar: 2.0 Sodium: 546 Fiber: 1.3 Protein: 28.5 Cholesterol: 80
Recipe by Prevention RD at