This is a dish with a lot of memories. My Mom used to make this pretty regularly and taught me to make it by the time I was a tween. It’s soooooo simple and easy-peasey. As long as you’ve got a good can-opener, this dish could be made in 10 mins or less.

I know, I know, I said can-opener. I usually try to stay away from that tool but this dish is worth the extra sodium. Just keep it for special occasions, like a Monday!

Note: it is so much better the next day. So make extra.

Mexi Pie
adapted to be a little healthier than Mom’s recipe

* 1/2 can of black beans
* 1 Tbsp cumin powder
* 1/2 tsp salt and pepper
* 1/4 tsp chili powder
(Above ingredients replaced 1 can no-beans Hormel chili in Mom’s recipe)
* 1 can cream of mushroom soup
* 1/2 can of chicken stock
* 1/2 rotisserie chicken (or 2 “Dolly Parton” sized chicken breasts – as Mom would say, boiled)
* 1 can of diced green chilies (tiny can)
* corn tortillas
* flour tortillas
* shredded Mexican cheese

Preheat oven to 350 degrees.

In a large bowl, mix first six ingredients. Shred the chicken. Slice the tortillas into 4″ wide strips.

Put a row of corn tortillas into a pie dish. Then a row of flour tortillas. Put half your shredded chicken then half your wet ingredients in a layer. Add a bit of cheese. Repeat, finishing with a lot of cheese (I didn’t put cheese on my half and it was still delicious). Cover with foil and cook for 30-45 mins. It’ll be bubbling. Let it sit, uncovered to thicken for 15 mins before serving.

And remember to save some for the next day. The tortillas soak up the flavors and its delicious pan fried like this.

Serve with avocado, cilantro and sour cream.

Enjoy!