Shredded Tortilla Cottage Cheese Chicken Pie
Shredded Tortilla Cottage Cheese Chicken Pie
Ingredients
For the Pie Base
- 8 corn tortillas, shredded or cut into 1/2-inch strips
- 2 tablespoons unsalted butter, melted
For the Filling
- 2 cups cooked chicken breast, shredded
- 1 1/2 cups cottage cheese, small curd
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping and Garnish
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an 8x8 inch baking dish.
⏱️ 2 min•🌡️ 375
- 2
In a medium bowl, combine the shredded corn tortillas with the melted butter. Toss until the tortillas are evenly coated. Press the buttered tortillas evenly into the bottom and up the sides of the prepared pie plate to form a crust.
⏱️ 5 min
- 3
In a large bowl, combine the shredded cooked chicken, cottage cheese, eggs, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 8 min
- 4
Pour the chicken and cottage cheese mixture into the tortilla crust, spreading it evenly.
⏱️ 3 min
- 5
Bake the pie in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375
- 6
Remove the pie from the oven and sprinkle the shredded cheddar cheese evenly over the top.
⏱️ 2 min
- 7
Return the pie to the oven and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown, and the filling is set.
⏱️ 15 min•🌡️ 375
- 8
Carefully remove the pie from the oven. Let it rest for 5 minutes before slicing. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shredded Tortilla Cottage Cheese Chicken Pie
Ingredients
For the Pie Base
- 8 corn tortillas, shredded or cut into 1/2-inch strips
- 2 tablespoons unsalted butter, melted
For the Filling
- 2 cups cooked chicken breast, shredded
- 1 1/2 cups cottage cheese, small curd
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping and Garnish
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an 8x8 inch baking dish.
⏱️ 2 min•🌡️ 375 - 2
In a medium bowl, combine the shredded corn tortillas with the melted butter. Toss until the tortillas are evenly coated. Press the buttered tortillas evenly into the bottom and up the sides of the prepared pie plate to form a crust.
⏱️ 5 min - 3
In a large bowl, combine the shredded cooked chicken, cottage cheese, eggs, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 8 min - 4
Pour the chicken and cottage cheese mixture into the tortilla crust, spreading it evenly.
⏱️ 3 min - 5
Bake the pie in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375 - 6
Remove the pie from the oven and sprinkle the shredded cheddar cheese evenly over the top.
⏱️ 2 min - 7
Return the pie to the oven and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown, and the filling is set.
⏱️ 15 min•🌡️ 375 - 8
Carefully remove the pie from the oven. Let it rest for 5 minutes before slicing. Garnish with fresh chopped parsley before serving.
⏱️ 5 min