Mexican Salsa Pie

Mexican Salsa Pie Submitted by Mexican Salsa Pie:
Mexican Salsa Pie Submitted by Mexican Salsa Pie:
A fast and easy quick meal that is loved by everyone. A great blend of flavors and can be made to any level of spiciness based on type of salsa used. Perfect for left over chicken. Excellent for causal guests who drop by around meal time. Fantastic cold and also re-heated.




1- 16 Oz jar of your favorite Salsa 4 - Cups of shredded chicken breasts 2 - Medium sized onions, sliced and then slices cut in half or chopped. 2 - Cups of shredded cheddar cheese 1 - Cup shredded mozzarella 6 - TBLS chopped fresh cilantro 12 to 18 - Corn tortillas, trimmed into squares.

Nutritional information

No nutrition information available


Heat oven to 450 degrees. Using a 9 x 9 or 10 x 10 baking dish, cover the bottom of the baking dish with some onions, drizzle some olive oil on the onions and start placing the corn square corn tortillas on top of it Top the first layer of tortillas with onions, chicken, 2 tablespoons of cilantro, ⅓ of the salsa, and 1 cup of shredded cheddar cheese. Then begin the second layer of tortillas. Repeat the process with onions, chicken, cilantro, sauce and cheese along with another layer of tortillas to form 2 layers. Top your final layer of tortillas (3 in total) with remaining onions, mozzarella cheese, salsa and cilantro. Cover the dish tight with foil. Bake at 450 F for 35 m, remove from the oven and let it cool enough before cutting and serving. Enjoy!