Cheesy Chicken Quesadilla Pie

Cheesy Chicken Quesadilla Pie puts inch flour tortillas, Vegetable or canola oil cooking spray and cooked shredded chicken at the center of a chicken recipe and finishes in about 35 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 35 minutes
• Prep 10 minutes
• Cook 25 minutes

Ingredients

• 3 10-inch flour tortillas, white or wheat
• Vegetable or canola oil cooking spray
• 3 cups cooked shredded chicken ((I used about 1 1/2 pounds chicken -) )
• 8 ounces sharp cheddar cheese (shredded (about 2 cups))
• 1/2 cup minced fresh cilantro
• Salt and pepper
• 2 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Preheat the oven to 425 degrees F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
2. In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.

Give it a minute off the heat, then serve it while it is still hot.