Green Chile Chicken Pie Recipe


Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Olive oil2 Tablespoon
 Onion1 , finely chopped
 Chili powder1 Tablespoon
 Ground cumin1 Teaspoon
 Canned creamed corn15 Ounce (1 Can)
 Canned stewed tomatoes/Pasta-style tomatoes14 1⁄2 Ounce, stewed (1 Can)
 Canned chopped green chilies4 Ounce (1 Can)
 Diced cooked chicken3 Cup (48 tbs) (Skinless Boneless)
 Corn tortillas12 (1 Package)
 Freshly ground black pepper To Taste
 Sour cream1 Cup (16 tbs)
 Monterey jack cheese4 Ounce
 Salt To Taste

Nutrition Facts

Serving size

Calories 814 Calories from Fat 300

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 16.2 g80.8%

Trans Fat 0 g

Cholesterol 134.3 mg

Sodium 1275.8 mg53.2%

Total Carbohydrates 87 g29.1%

Dietary Fiber 9.1 g36.5%

Sugars 11.3 g

Protein 40 g79.1%

Vitamin A 40.2% Vitamin C 42.9%

Calcium 44.8% Iron 35.2%

*Based on a 2000 Calorie diet


1. Preheat the oven to 375°F.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until somewhat translucent, about 5 minutes. Add the chili powder and cumin and saute for a few seconds just to release the aroma. Add the corn, tomatoes, chiles, and chicken and bring the mixture to a simmer.
3. While this is coming to a simmer, stack the tortillas and cut them into strips about 3/4 inch wide. When the chicken mixture is at a simmer, season to taste with salt and pepper. Layer one-third of the tortilla strips in a 9-inch square baking pan, and top with one third of the sour cream and one-third of the chicken mixture. Repeat with two more layers of tortilla strips, sour cream, and chicken. Cover and bake for 30 minutes. While it is baking, grate the Monterey Jack cheese.
4. When the chicken has finished baking, uncover the baking pan, sprinkle the cheese over the top, and bake, uncovered, until the cheese has melted, 5 minutes more.