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One Pot Mexican Chicken Tortilla Pie
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4.67 from 3 votes

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.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 to 8 servings
Author Christin Mahrlig


  • 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.