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Ingredients
- 1 large flour tortilla
- 1 rotisserie chicken, skin removed, shredded (or 2 chicken breasts, shredded)
- 1 (4 oz.) can green chiles
- 2 cups Mexican blend cheese, grated, divided
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/3 cup fresh cilantro, finely chopped, plus extra for garnish
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
Details
Preparation
Step 1
Preheat oven to 425º F and lightly grease a 9-inch pie plate with butter or non-stick spray.
Place tortilla into pie plate and set aside.
In a large bowl, combine shredded chicken, 1 cup cheese, cilantro, green chiles, chili powder, and salt and pepper. Stir until everything is combined, then transfer mixture to tortilla-filled pie plate, smoothing everything into an even layer.
In a separate bowl, whisk together milk flour and eggs, then stir in baking powder and season generously with salt.
Once smooth, carefully pour mixture over chicken filling. Top evenly with remaining cheese, then transfer pie plate to oven.
Bake for 20-24 minutes, or until surface is golden brown and center is just set.
Remove from oven and let cool 5 minutes before serving.
Slice into wedges and serve hot, garnish with fresh cilantro or sour cream.
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