Mexican Chicken Pot Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 571.9
- Total Fat: 17.3 g
- Cholesterol: 89.7 mg
- Sodium: 988.8 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 4.4 g
- Protein: 43.5 g
View full nutritional breakdown of Mexican Chicken Pot Pie calories by ingredient
Introduction
Quick n easy Quick n easyNumber of Servings: 4
Ingredients
-
2 1/2 cups skinless chicken breasts, cooked and shredded
5 10" flour tortillas
1/2 cup loosely packed cilantro leafs
1/2 cup raw onion (Bermuda preferred) diced
1 cup of your favorite salsa
2 oz lime juice
1/2 Tbsp cumin
3/4 cup lite sour cream
1 cup shredded Mexican 4 cheese blend
1 Tbsp Extra light olive oil
Directions
Spray 1 qt casserole dish with cooking spray.
Wet a tortilla on both sides and microwave for about 10 secs or until limp. Beginning lining one end of casserole, trimming as necessary, repeat with 2nd and 3rd tortilla until dish is lined with barely overlapping tortilla pieces.
Mix together the chicken, cilantro, onion, salsa, lime juice and cumin. You may add more salsa if mixture doesn't seem moist enough.
Spread mixture evenly into lined casserole dish.
Spread sour cream evenly over top.
Sprinkle shredded cheese over all.
Treat remaining tortillas as before, trimming and refitting as necessary to cover entire dish.
Brush tops of tortilla with the Olive oil.
Bake in 325F oven for about 40 minutes.
Switch oven to broil (Hi) and with oven door slightly ajar broil dish until tortilla tops are mostly browned.
Serve hot with extra cheese, sour cream and salsa.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MIKEREX.
Wet a tortilla on both sides and microwave for about 10 secs or until limp. Beginning lining one end of casserole, trimming as necessary, repeat with 2nd and 3rd tortilla until dish is lined with barely overlapping tortilla pieces.
Mix together the chicken, cilantro, onion, salsa, lime juice and cumin. You may add more salsa if mixture doesn't seem moist enough.
Spread mixture evenly into lined casserole dish.
Spread sour cream evenly over top.
Sprinkle shredded cheese over all.
Treat remaining tortillas as before, trimming and refitting as necessary to cover entire dish.
Brush tops of tortilla with the Olive oil.
Bake in 325F oven for about 40 minutes.
Switch oven to broil (Hi) and with oven door slightly ajar broil dish until tortilla tops are mostly browned.
Serve hot with extra cheese, sour cream and salsa.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MIKEREX.