This isn’t a traditional Mexican dish, but rather a recipe out of New Mexico (USA).
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México or New Mexico.
New Mexico like Texas, uses a lot of traditional Mexican ingredients, but they make their own culinary inventions.
Read more here about Mexican vs. Tex-Mex: What is the Difference?
The cuisine of New Mexican over the years had 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 is not like any other Latin food recipe originating in the rest of United States.
My San Antonio (a news outlet that writes reviews on Food & Drink – Entertainment – Sports and the like for the San Antonio, N.M. area) describes a Mexican Chicken Tortilla Pie as……
“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.
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.
Mexican Chicken Tortilla Pie
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
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
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.
Let simmer, uncovered for about 10 minutes.
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.
Now that the mixture has simmered for 10 minutes, add the shredded chicken and cut cilantro, and stir in and cook until hot.
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.
Remove the ring from the spring-form pan as well as the paper around the pie, and slide pie onto a platter and serve.
It may not be a Mexican original culinary dish, but for the sack of argument, let’s say it is.
Enjoy your slice of Mexican Chicken Tortilla Pie.
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