Tortilla Chip Pie


slightly adapted from the Meal Makeover Moms, as featured in the March 2010 issue of Kiwi magazine

1 Tablespoon canola oil
1 small onion, finely diced (about 3/4 cup)
2 garlic cloves, minced
2 cups chopped cooked chicken
1 1/2 cups frozen corn kernels
1 15-oz can refried beans
1 15-oz can enchilada sauce (or one recipe The Last Red Enchilada Sauce You’ll Ever Need)
4 to 8 0z tomato sauce
1/2 cup sliced black olives
3 cups coarsely crushed tortilla chips, divided (about 8 oz.), preferably plain Doritos – they need to be thin and crisp
1 cup shredded cheddar cheese (4 oz.)

Preheat oven to 350. Heat oil in large skillet or dutch oven over medium-high heat. Add onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and cook 1 more minute.

Add chicken, corn, beans, enchilada sauce, tomato sauce, and olives, and still until well-mixed. Continue to cook, stirring frequently, until mixture comes to a simmer.

Spread 1.5 cups crushed chips in the bottom of a 9×13″ baking pan. Pour the meat mixture over the chips. Top evenly with the shredded cheese and remaining 1.5 cups chips.

Bake uncovered until cheese melts and the casserole is heated through, about 15 minutes.

Serves 8.

Published in: on March 27, 2010 at 3:34 pm  Leave a Comment  
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