Mexi Pie

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.

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

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Serve with avocado, cilantro and sour cream.

Enjoy!

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