↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 10-inch flour tortilla, burrito size
1 Tablespoon canola oil
1 medium yellow onion, minced
3 cups leftover chicken, shredded
1 10-ounce container of frozen spinach, thawed and squeezed dry
1 4-ounce can diced green chiles, hot or mild
1/4 cup chopped cilantro or more to taste
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
2 extra large eggs
1/2 cup milk
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 cups grated Chihuahua cheese, divided
Roasted Tomatillo Salsa (recipe follows)
Mexican crema or sour cream
Preheat the oven to 450. Lightly spray a 9-inch pie plate with non-stick spray. Gently press the tortilla into the pie plate and lightly spray the tortilla with cooking spray.
Heat the oil in a skillet over medium-high heat. Add the onions and saute until soft and transluscent, about 10 minutes.
Transfer the onions to a large bowl. Add the shredded chicken, spinach, chiles, cilantro, cumin, oregano, 1 cup of the cheese, and toss until combined.
In a separate bowl, stir together the eggs, milk, flour, salt, and baking powder. Add the egg mixture to the chicken mixture and stir until thoroughly combined. Pour the mixture into the prepared pie plate and top with the remaining cheese. Bake for 20 minutes.
Allow to cool for 5 minutes. Slice into wedges and serve with the Roasted Tomatillo Salsa and dollops of crema or sour cream. Enjoy!
Roasted Tomatillo Salsa
1 medium white onion, skin left on and halved
1 large poblano pepper
5 tomatillos, husked and washed
2 large garlic cloves, whole with skin left on
1/3 cup chopped cilantro or to taste
1 Tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
Preheat the broiler and position an oven rack int he highest position. Place the halved onions cut side down on a rimmed baking sheet along with the poblano, tomatillos, and garlic. Broil the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides. Keep a close eye on them as the onions and garlic will cook faster than the pepper and tomatillos.
Transfer the vegetables to a large bowl, cover with plastic wrap and allow them to cool until they can easily be handled. Remove the skin from the onion, trim the top and root end and roughly chop. Peel the garlic and chop. Rub the skins off the pepper, discard the stem and seeds and roughly chop.
Place the onions, garlic, pepper, and tomatillos in a food processor and pulse until blended, but still chunky. Add the cilantro, lime juice, and salt, and pulse until desired consistency. Season with more salt and lime juice if needed.
view more member recipes
Chicken and Spinach Tortilla Pie
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 10-inch flour tortilla, burrito size
1 Tablespoon canola oil
1 medium yellow onion, minced
3 cups leftover chicken, shredded
1 10-ounce container of frozen spinach, thawed and squeezed dry
1 4-ounce can diced green chiles, hot or mild
1/4 cup chopped cilantro or more to taste
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, preferably Mexican
2 extra large eggs
1/2 cup milk
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 cups grated Chihuahua cheese, divided
Roasted Tomatillo Salsa (recipe follows)
Mexican crema or sour cream
Preheat the oven to 450. Lightly spray a 9-inch pie plate with non-stick spray. Gently press the tortilla into the pie plate and lightly spray the tortilla with cooking spray.
Heat the oil in a skillet over medium-high heat. Add the onions and saute until soft and transluscent, about 10 minutes.
Transfer the onions to a large bowl. Add the shredded chicken, spinach, chiles, cilantro, cumin, oregano, 1 cup of the cheese, and toss until combined.
In a separate bowl, stir together the eggs, milk, flour, salt, and baking powder. Add the egg mixture to the chicken mixture and stir until thoroughly combined. Pour the mixture into the prepared pie plate and top with the remaining cheese. Bake for 20 minutes.
Allow to cool for 5 minutes. Slice into wedges and serve with the Roasted Tomatillo Salsa and dollops of crema or sour cream. Enjoy!
Roasted Tomatillo Salsa
1 medium white onion, skin left on and halved
1 large poblano pepper
5 tomatillos, husked and washed
2 large garlic cloves, whole with skin left on
1/3 cup chopped cilantro or to taste
1 Tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
Preheat the broiler and position an oven rack int he highest position. Place the halved onions cut side down on a rimmed baking sheet along with the poblano, tomatillos, and garlic. Broil the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides. Keep a close eye on them as the onions and garlic will cook faster than the pepper and tomatillos.
Transfer the vegetables to a large bowl, cover with plastic wrap and allow them to cool until they can easily be handled. Remove the skin from the onion, trim the top and root end and roughly chop. Peel the garlic and chop. Rub the skins off the pepper, discard the stem and seeds and roughly chop.
Place the onions, garlic, pepper, and tomatillos in a food processor and pulse until blended, but still chunky. Add the cilantro, lime juice, and salt, and pulse until desired consistency. Season with more salt and lime juice if needed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken And Spinach Tortilla Pie
by sgre52160
serves 6 1 10-inch flour tortilla, burrito size 1 Tablespoon canola oil 1 medium yellow onion, minced 3 cups leftover chicken, shredded 1 10-ounce container of frozen spinach, thawed and sq
by sgre52160
serves 6 1 10-inch flour tortilla, burrito size 1 Tablespoon canola oil 1 medium yellow onion, minced 3 cups leftover chicken, shredded 1 10-ounce container of frozen spinach, thawed and sq
Spinach And Bacon Ranch Tortilla Roll-ups
by sgre52160
1 pkg large flour tortillas 2 (10 oz) pkg chopped frozen spinach, thawed and squeezed dry 2 envelopes dry ranch style with bacon dressing mix 1 cups sour cream 1/2 (8 oz) pkg cream cheese, softene
by sgre52160
1 pkg large flour tortillas 2 (10 oz) pkg chopped frozen spinach, thawed and squeezed dry 2 envelopes dry ranch style with bacon dressing mix 1 cups sour cream 1/2 (8 oz) pkg cream cheese, softene
Soup - Chicken Tortilla
by samiller426
2 Tbsp olive oil 1 cup red onion, diced ¾ cup celery, diced ½ cup green bell pepper, diced 1 ½ Tbsp garlic, minced 2 Tbsp chipotle sauce, or to taste 8 cups chicken stock 3 cups chicken, coo
by samiller426
2 Tbsp olive oil 1 cup red onion, diced ¾ cup celery, diced ½ cup green bell pepper, diced 1 ½ Tbsp garlic, minced 2 Tbsp chipotle sauce, or to taste 8 cups chicken stock 3 cups chicken, coo
Chicken & Cheese Tortilla Pie
by sgre52160
1 can (10 ounces) green enchilada sauce 8 corn tortillas (6 inches) 2 cups coarsely shredded rotisserie chicken 2 cups (8 ounces) shredded cheddar cheese 1/4 cup sliced ripe olives Salsa, optiona
by sgre52160
1 can (10 ounces) green enchilada sauce 8 corn tortillas (6 inches) 2 cups coarsely shredded rotisserie chicken 2 cups (8 ounces) shredded cheddar cheese 1/4 cup sliced ripe olives Salsa, optiona
view more member recipes
related CDKitchen recipes
Black Bean, Spinach And Cheese Quesadillas
Spinach And Pine Nut Pinwheels
Baked Stuffed Chicken Fillets
Chicken Spinach Enchilada Casserole
Mexican Tortilla Crusted Chicken, Corn, And Spinach Salad
Dayton's Kauai Chicken Pineapple Wraps
California Style Nachos
Slow Dijon Chicken
Ruby Tuesday's Spinach Y Queso Dip
Easy Spinach Con Queso