This Chicken Taco Pie is one of my favorite childhood meals! My mom got the recipe from someone at church and did her usual tweaking to make a scrumptious dinner to feed all five of us kids. I have done my own tweaking to make it a little healthier (no canned cream of chicken soup) and make it picturable (looks good on the blog… casseroles don’t always look so appetizing yet are some of the yummiest foods).
Anyway, my mom was the one who started adding a can of Rotel tomatoes so you get the heat from the chilies in there. You can buy mild, original, or hot Rotel and I usually buy a whole bunch when they are on sale and keep them in our canned food pantry– under our bed in large flat Costco boxes (the luxury of apartment living!). Since the cans are under the bed and I just slide the box out, I have written on the tops what’s in each can.
When I made this meal the other day I grabbed a can that said “Rotel” and didn’t think to look at the actual label. Yeah, I realized when I tasted the sauce that things were a bit spicy (at least for me) and then saw that I had added the “HOT” one. I usually use “original” which isn’t really spicy at all when mixed with everything so I’m not sure why I even bought “hot”. Well, my husband loved it and even asked for more jalapenos on top while I sat there with my nose running from the intense heat and had to pair my wedge of pie with lots of lettuce and rice to counter the heat. See, I love this meal so much I’ll eat through the pain– it wasn’t really that hot, I’m just a wimp. But seriously, love this stuff!
So the awesome thing is you can change the level of heat in this but just make sure you know what you’re putting in. Reading labels is important… especially the the front (nutrition labels are good to read too!).
My mom would always make this in a 9×13 inch dish (which you can still do) but I thought it would be fun to make and eat in the shape of a pie. TWO pies actually! Since there are just two adults and one baby for me to feed, I froze one of the pies so we weren’t eating this for 4 straight days. Plus, now we have an easy yummy meal in the freezer for one of those days that’s hectic or I’m just feeling lazy… maybe I should have doubled the recipe?
So what’s between all those tortillas? White Northern Beans, shredded the chicken, and tomatoes & chilies that are robed in a creamy sauce made up of homemade cream of chicken soup (Say no to the canned stuff! This is fresh and cheaper!), Greek yogurt (you can use plain yogurt or sour cream), and the perfect taco seasonings. And let’s not forget that thick layer of cheese baked on the top tortilla. Mmmm! Mmmm! Good!
What are you waiting for? Go make some taco pies! (And don’t be afraid of the long ingredient list! It’s mostly optional toppings and the spices. Read the notes about subbing Taco Seasoning for the long list of spices. Really, I promise this is a pretty simple recipe and oh so good!)
CREAMY CHICKEN TACO PIE
Chicken Taco Pie
- 1 cup onion diced
- 1 tablespoon oil
- 1 tablespoon butter
- 1 clove garlic
- 2 tablespoons taco seasoning*
- 1 tablespoon chili powder
- 1/4 cup + 2 tablespoons flour
- 3/4 cup milk
- 1 1/4 cup chicken broth
- 1 cup plain Greek yogurt or sour cream
- 1 10 ounce can Rotel tomatoes, original or hot
- 1 14 ounce can White Northern Beans, drained and rinsed
- 3 cups cooked chicken shredded
- 10 flour tortillas
- 2 cups shredded Monterrey Jack cheese
- 3 tablespoons cilantro for garnish
- 1 green onion for garnish (optional)
- 1 jalapeno for garnish (optional)
- 1 to mato for garnish (optional)
- Shredded ice burg lettuce optional
Preheat oven to 350 degrees F.
Heat oil in a large pot over medium-high heat. Add onion and cook until translucent. Add the butter and garlic and cook until butter melts. Add all the spices and the flour and cook for 15 seconds. Stream in the milk a little at a time while whisking to get all the lumps out and then add the chicken broth. Bring to a low simmer and continue to cook while whisking until sauce thickens (about 5 minutes). Stir in the yogurt, Rotel tomatoes, beans, and chicken until combined and remove from heat.
Spray two pie dishes or cake pans* with cooking spray and place a tortilla in the bottom of each. Scoop about 1/3- 1/2 cup of the chicken mixture onto each tortilla and spread evenly. Repeat layering the tortillas and chicken mixture ending with a tortilla and then top with cheese. Bake for 15-20 minutes until hot and bubbly. Cool for 10 minutes and then slice each pie into 4 wedges and top with cilantro, jalapeno, and tomatoes. If it's too spicy for you, serving it topped with ice burg lettuce helps to cool things down and plain white rice is great as a side to eat/mix with it all.
*If you don't have taco seasoning you can make your own with these: 1 tablespoon chili powder, 1 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes, 1/4 teaspoon oregano.
**Instead of two pie or cake pans you can make it all in one 9x13 inch baking dish.