Wednesday, August 19, 2009
Chicken Taco Pie
Okay, I know that's not the greatest photo, but it's all you're getting. Because when I made this dish, I was hungry. I couldn't take time to be bothered with details when I was busy shoving this in as quickly as possible! :)
Despite it's disguise as a boring cheese-topped casserole, this stuff is awesome! My mom made this for us all the time as kids. It goes over wonderfully with picky eaters (I'm sorry, mom. I've changed, I promise) and even normal people too! Tasty, easy, and pleasing. What more could you ask for?
2 c. cooked, shredded chicken (this was about 7-8 breast tenders for me)
1 can cream of chicken soup
1/2 c. sour cream
1 t. dried onion
2 t. taco seasoning
salt and pepper to taste
2-3 small corn tortillas
jack or cheddar cheese
Mix seasonings, soup, and sour cream in a small saucepan. Heat until smooth and warm, stirring occasionally. Add chicken. Spray 2-quart baking dish, then cover the bottom with torn-up pieces of tortilla. Spread the chicken mixture over this. Sprinkle with cheese and bake at 350 until hot and bubbly (about 20 minutes). Sprinkle crushed corn chips on top of individual servings, or use whole corn chips to scoop it up.
My mom likes to serve it on a bed of shredded lettuce to add some veggies, but I will have my salad on the side, thank you. :) This recipe is also adapted to my small family. My mom will usually triple the recipe and put it in a 9x13, making several layers of torn tortillas and the chicken stuff. Great for a crowd!
Also, for those of you still waiting for the summer veggie meal, just know that it had to be postponed. I was out of town the Saturday before it was supposed to happen and didn't make it to the farmer's market. And now I'm moving to a new apartment, so it will be further postponed. But don't worry, we'll get it up here eventually!