Roasted Chicken Tortilla Pie

This is a great easy, fast food that will get anyone eating their veggies..Tortilla Pie, cheddar cheese smothered chicken layered between hot tortillas.

Tortilla Pie
6 10" whole tortillas
2 cups shredded roasted chicken
1 jalapeño, chopped fine
1 cup roasted vegetables (broccoli, potatoes, greens) I used leftover fennel for mine
1/2 red pepper, sliced long strips
2 garlic cloves, sliced
3 cup stewed tomato chunks in liquid
1 tsp oregano
1 tsp sea salt
1 zucchini
5-8 cremini mushrooms (button can be used)
100g cream cheese
2 cup shredded old cheddar cheese
EVOO
In a preheated medium sized sauce pot, add 2 tbsp EVOO, add the garlic, zucchini, jalapeño and mushrooms.
Stir to cook down, so that vegetables soften for 5 min.
Add tomatoes, salt and oregano.  Bring to a boil stirring every few minutes. Then reduce heat to medium #5-6 and cook for 20 min. stirring every few minutes to prevent scorching.
In a small preheated skillet, add 1 tbsp EVOO and peppers.  Cook on medium high heat, while stirring to soften the vegetables 3-5min. Turn off heat, leaving on the burner. To continue to cook while cooling.
Meanwhile in a large preheated skillet, brown both sides of the tortillas. Set aside.
 
 
 
 
Assembly:
Place a ladle of tomato sauce(no vegetables) on the bottom of a round casserole dish large enough to hold the tortillas.
Place one toasted tortilla in casserole dish. Add another ladle of sauce with vegetables. Add 1/5 of the chicken, 3-4 slivers of peppers, roasted vegetables, 2-4 dollops of cream cheese, distribute 1/5 of the cheese.
Top with another toasted tortilla and continue until all of the filling and tortillas are finished.
Top with a tortilla and sprinkle the remaining cheddar.
Bake for 30min in a preheated 350F
Slice into pie wedges and serve hot.
 
 

In a preheated medium sized sauce pot, add 2 tbsp EVOO, add the garlic, zucchini, jalapeño and mushrooms.
Stir to cook down, so that vegetables soften for 5 min.
Add tomatoes, salt and oregano.  Bring to a boil stirring every few minutes. Then reduce heat to medium #5-6 and cook for 20 min. stirring every few minutes to prevent scorching.
In a small preheated skillet, add 1 tbsp EVOO and peppers.  Cook on medium high heat, while stirring to soften the vegetables 3-5min. Turn off heat, leaving on the burner. To continue to cook while cooling.
Meanwhile in a large preheated skillet, brown both sides of the tortillas. Set aside.
 
 
 
 
Assembly:
Place a ladle of tomato sauce(no vegetables) on the bottom of a round casserole dish large enough to hold the tortillas.
Place one toasted tortilla in casserole dish. Add another ladle of sauce with vegetables. Add 1/5 of the chicken, 3-4 slivers of peppers, roasted vegetables, 2-4 dollops of cream cheese, distribute 1/5 of the cheese.
Top with another toasted tortilla and continue until all of the filling and tortillas are finished.
Top with a tortilla and sprinkle the remaining cheddar.
Bake for 30min in a preheated 350F
Slice into pie wedges and serve hot.
 
 

Assembly:
Place a ladle of tomato sauce(no vegetables) on the bottom of a round casserole dish large enough to hold the tortillas.
Place one toasted tortilla in casserole dish. Add another ladle of sauce with vegetables. Add 1/5 of the chicken, 3-4 slivers of peppers, roasted vegetables, 2-4 dollops of cream cheese, distribute 1/5 of the cheese.
Top with another toasted tortilla and continue until all of the filling and tortillas are finished.
Top with a tortilla and sprinkle the remaining cheddar.
Bake for 30min in a preheated 350F
Slice into pie wedges and serve hot.