Finely shredded or chopped meat from 4 cooked medium chicken thighs
1 (10-ounce) can diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
4 (8-inch) multigrain, whole wheat or white flour tortillas
About 2¼ cups leftover cooked brown basmati rice
4 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1 cup), plus more to sprinkle on top of pie
Thinly sliced green onions and chopped fresh cilantro for garnish
PREHEAT oven to 375°F. Coat 9-inch pie plate or casserole with cooking spray.
STIR together chicken, tomatoes, cumin and oregano In medium bowl. Place one tortilla in bottom of prepared dish. Top with one-third of chicken mixture, followed by a layer of one-third of rice and one-third of cheese. Press another tortilla on top, followed by another third of chicken, rice and cheese. Repeat layers once more and press final tortilla on top.
COVER tightly with foil and bake for 30 to 35 minutes or until heated through.
UNCOVER, sprinkle with additional cheese and return to oven until cheese is melted, about 5 minutes longer. Garnish with green onions and cilantro and cut into wedges. Serve with a salad of greens and fresh citrus.
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