Ingredients

The following ingredients have 7 Servings
  • 1 large flour tortilla
  • 1 rotisserie chicken, skin removed, shredded (or 2 chicken breasts, shredded)
  • 1 (4 oz.) can green chiles
  • 2 cups Mexican blend cheese, grated, divided
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/3 cup fresh cilantro, finely chopped, plus extra for garnish
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon chili powder
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 425º F and lightly grease a 9-inch pie plate with butter or non-stick spray.
  • Place tortilla into pie plate and set aside.
  • In a large bowl, combine shredded chicken, 1 cup cheese, cilantro, green chiles, chili powder, and salt and pepper. Stir until everything is combined, then transfer mixture to tortilla-filled pie plate, smoothing everything into an even layer.
  • In a separate bowl, whisk together milk flour and eggs, then stir in baking powder and season generously with salt.
  • Once smooth, carefully pour mixture over chicken filling. Top evenly with remaining cheese, then transfer pie plate to oven.
  • Bake for 20-24 minutes, or until surface is golden brown and center is just set.
  • Remove from oven and let cool 5 minutes before serving.
  • Slice into wedges and serve hot, garnish with fresh cilantro or sour cream.