With the crazy holiday season I am always up for a quick meal I can throw in the oven in less than a half hour. I saw a version of this Chicken Tortilla Pie on a blog the other day and it looked intriguing. I loved the idea of the tortillas used as the bottom and top crust of the pie. So much healthier than a traditional buttery crust. I also loved the spinach, cheesy, chicken mixture. I used the frozen chicken from my freezer and had this dinner in the oven in less than 15 minutes. You could even omit the chicken and add more spinach if you want more of meatless meal. This dish was a big hit with my entire family. Even my pickiest eater had three helpings. We were all shocked–especially with the spinach floating throughout the pie 🙂 I hope you are having a wonderful Christmas season and enjoy the last few days of prepping.

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Chicken and Spinach Tortilla Pie
  1. 2 Tbls. butter
  2. 3 cups cooked chicken, cubed
  3. 1 red onion
  4. 1 tsp. cumin
  5. Dash cayenne pepper
  6. 1/2 tsp. black pepper
  7. 1 tsp. salt
  8. 2 cups fresh baby spinach leaves
  9. 6 eggs
  10. 3/4 cup flour
  11. 1 cup milk
  12. 2 cups cheese, shredded
  13. 3/4 cup green salsa verde
  14. 1 tsp. baking powder
  15. 4 large burrito sized flour tortillas (or use regular size and just cut them to fit the bottom and top of the pie plates).
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  1. Dice the chicken into bite sized pieces. Heat a saute pan to medium-high heat and add the butter to the pan. Saute together until the chicken is cooked through. Add the diced onions to the chicken and continue to cook until they are tender. If there is a lot of moisture, spoon most of it out so the pie won't be overly soggy. Season the mixture with the cumin, cayenne pepper, black pepper and salt. Season to your liking. Add the spinach leaves to the mixture and turn the heat off.
  2. In a bowl, whisk together the eggs, flour, milk, shredded cheese, salsa and baking powder. Whisk together until smooth and then pour over the chicken mixture.
  3. Spray two pie plates on the bottom and sides. Place a tortilla on the bottom of the dish. Place half of the chicken mixture into the pie plates of both. Top with another large tortilla and sprinkle with cheese until the tortilla is covered. Bake at 350 for 25-30 minutes, or until the top is golden brown and the center is firm.
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