Southwestern Style Chicken Tortilla Pie

This isn’t a traditional Mexican dish, but rather a recipe from the state of New Mexico (USA), which is where Cuisine of the Southwestern United States got its start.

Cuisine of the Southwest is the primary region known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine.

New Mexico like Texas, uses a lot of traditional Mexican ingredients, but they make their own culinary inventions.

The cuisine of New Mexican over the years has developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, Mexican and Latin identity.

The recipes and dishes prepared in New Mexico are not like any other Latin food recipe originating in the rest of United States.

San Antonio Express News, a on-line news outlet, under Food & Drink, describes the Mexican Chicken Tortilla Pie…

“Whether it’s rolled or stacked, an enchilada suits the San Antonio aesthetic. Santa Fe’s enchiladas with their pancake stacks of tortillas, allow for layers of texture and layers of flavors, like lasagna or moussaka or shepherd’s pie.”

New Mexico has had a great influence on American eating. 

Any dish made in New Mexico are exotic without being foreign, with an aura of freshness.

The cuisine of New Mexico looks and sounds a lot like Mexican, born of Spanish influence, much like this Mexican Chicken Tortilla Pie.

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Read More Here About The Roots Of Mexican Cuisine

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It looks like a Mexican dish and even taste like one, but the recipe originated in New Mexico, were the cuisine is loved by all who visit the state.

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Southwestern Style Chicken Tortilla Pie

4 8-inch flour tortillas – Recipe Here For Homemade Mexican Flour Tortillas

2 tablespoons avocado oil

1 medium yellow or white onion, finely diced

5 mini-sweet peppers, different colors, thinly diced

1 28 ounce can diced tomatoes, undrained

11 ounces frozen whole kernel corn

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2 tablespoons taco Seasoning

2 cups shredded Rotisserie chicken

1/3 cup cilantro, finely chopped

3/4 cup grated Monterrey Jack cheese

Preheat oven to 425 degrees

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Heat the oil in a large skillet over medium-high heat.  Add the onion and sweet peppers and saute, stirring until they are tender.

Then add the diced tomato, black beans, corn, and seasoning and mix together until well incorporated.

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Let simmer, uncovered for about 10 minutes.

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We use kitchen shears to cut the cilantro, making it easy and convenient. It is cut up just before use, never before.

The oils that flow from the cut leaves start deteriorating after cutting into the leaves. For maximum flavor, prepare the herb just before you need it.

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Now that the mixture has simmered for 10 minutes, add the shredded chicken and cut cilantro, and stir in and cook until hot.

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Now to prepare the pie, line the bottom and sides of an 8 inch spring-form pan.

Position one tortilla on the bottom of the lined pan and spoon on mixture until if spreads even over the surface of the tortilla.

Repeat this three more times, using the other three tortillas.

After placing the last tortilla on the top, spread the cheese out over it.

Place into the heated oven and bake for 20 minutes or until browned lightly.

Remove and let stand 5 minutes.

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Remove the ring from the spring-form pan as well as the paper around the pie, and slide pie onto a platter and serve.

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It may not be a Mexican original culinary dish, but for the sack of argument, let’s say it is.

Enjoy your slice of Southwestern Style Chicken Tortilla Pie.

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Try These Southwestern Style Favorites

• Southwestern Black Bean & Sweet Potato Soup
• One Skillet Southwestern Style BBQ Pulled Pork Black Beans & Rice
• Southwestern Style Mac & Cheese – Gluten-free

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• Indian Ginger-Tomato Curried Kidney Beans
• Rosso Pesto (Sun-Dried Tomato Pesto)
• Dandelion Greens With A Lemon Yogurt Coriander Dressing
• Cooking With Cumin