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One Pot Chicken Tortilla Pie

One Pot Chicken Tortilla Pie has layer after layer of flour tortillas with all kinds of goodness sandwiched in between and tons of melted cheese on top. The whole thing is cooked in a cast iron pan for a very easy meal with little kitchen cleanup.

Slice of One Pot Chicken Tortilla Pie on a plate.

There are two layers of refried bean and enchilada sauce mixture and two layers of a creamy chicken mixture with cheese, green chilies, and corn.


If you let it sit and cool for a little while, you can slice it into pie-shaped pieces that hold together wonderfully.


Chicken Tortilla Pie in a cast iron pan.



I made One Pot Chicken Tortilla Pie in a 12-inch cast iron pan with 12-inch tortillas. When layering the tortillas in the pan, it quickly became obvious they were not all exactly 12-inches. They actually varied in size quite a bit. Oh well.

You could use smaller tortillas and overlap them some. That might actually look better.


Chicken Tortilla Pie with a slice cut out.

Anything with the word “pie” in the name gets me excited. Savory pies, sweet pies. Love them all. A slice of this Chicken Tortilla Pie makes a hearty and delicious dinner and makes enough servings to serve 8 people.

One Pot Chicken Tortilla Pie on a plate.


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Slice of One Pot Chicken Tortilla Pie on a plate.

Chicken Tortilla Pie

Chicken Tortilla Pie has layer after layer of creamy, cheesy goodness. Refried beans and chicken make this a filling one dish meal.
PREP: 20 minutes
COOK: 20 minutes
TOTAL: 40 minutes
SERVINGS: 6 to 8 servings


  • 1 tablespoon Vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped cooked chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 (4-ounce) can chopped green chilies, I drain it slightly
  • 1 (11-ounce) can corn drained
  • 2 green onions, sliced
  • 3 cups shredded Mexican cheese, divided
  • 1 (16-ounce) can refried beans
  • 1 (14-ounce) can enchilada sauce
  • 5 12-inch flour tortillas
  • green onions and olives for garnish


  • Preheat oven to 375 degrees.
  • Add oil to a 12-inch cast iron pan.
    . Heat over medium heat. Add onion and cook 4 minutes. Add garlic and cook 1 more minute. Transfer onion/garlic mixture to a medium bowl.
  • To bowl with onion/garlic mixture, add chicken. Sprinkle chili powder and cumin on top of chicken.
  • Add cream of chicken soup, chilies, corn, green onions, and 1 cup of cheese. Stir well and set aside.
  • In another medium bowl, stir together refried beans and enchilada sauce until evenly mixed.
  • In the same pan you cooked the onions in (add a little more oil if it is not well coated), place a tortilla on the bottom.
  • Spread half of chicken mixture on top of tortilla.
  • Layer another tortilla and cover it with half of refried bean mixture.
  • Repeat with one more layer of each and top with 5th tortilla.
  • Sprinkle remaining 2 cups cheese on top.
  • Place in oven for 25 to 30 minutes.


To make this dish spicier, use a "Hot" Enchilada sauce or add 1/4 to 1/2 teaspoon of cayenne pepper to the chicken mixture.


Calories: 716kcal
Author: Christin Mahrlig
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, one pot

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Originally published April 14, 2016.

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16 thoughts on “One Pot Chicken Tortilla Pie”

  1. Helen Betts

    We liked the final dish, but thought it needed more spice next time for a bit of heat. I only had large (8″) tortillas on hand, but they worked out fine, with some chicken left over. The other thing I’d need to change next time is that the refried beans/enchilada sauce mixture was way too watery. The beans were pretty well mashed up in the can, and adding 2 cups of sauce was just too much. All in all, though, it was delicious.

  2. Janine K Johnson

    Do you have any suggestions for a substitute for the enchilada sauce that doesn’t have any kind of cooked tomatoes or tomatillos? Do you think it would be ok just to have plain refried beans?

  3. This recipe is great and the tacos are DELICIOUS. However, they are not a friend to your colon. Be prepared. Me and my boyfriend were suffering after eating this!

  4. I made this last night for dinner…super easy to make. It’s colorful, and the aroma in the kitchen is out of this world! The whole family gobbled it right up! I think next time I make it I would add just a bit more chili powder and maybe add some chopped jalapenos (we like it spicy). Other than that it was delicious! And the skillet cleaned up SUPER easy.

    1. Christin
      Christin Mahrlig

      So glad you enjoyed it Jeff and thanks for leaving your tips to add more chili powder and chopped jalapenos. I love meals like this that cook in one pan. ๐Ÿ™‚

  5. Karly Campbell

    Okay, this cheesy Mexican goodness is out of control. I can’t even tell you how hard I’m obsessing over this recipe! I’ve gotta try it ASAP!

  6. I’m all about Mexican food, and I’m loving the looks of this pie! That’s so great that it’s made all in one pot, which makes me love it even more. ๐Ÿ™‚

  7. Seriously!!!! This looks so good. You pretty much had me at two layers of refried beans. I’m a refried bean maniac. What a great cast iron skillet meal.

  8. Oh my goodness! We love any type of Mexican food in our house, my husband would love this! And how awesome that it’s a one pot meal too. The less dishes the better ๐Ÿ™‚

  9. Medha @ Whisk & Shout

    I used to grow up on tortilla pie over the summers at my aunt and uncle’s house. After a day out in their pool, I’d be all ready for some of this deliciosuness!

  10. Gayle @ Pumpkin 'N Spice

    I’m totally craving this dish for breakfast! I love the layers of flavor in here, Christin! And that melty cheese is just calling my name. Sounds delicious!

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