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Southwestern Chicken Taco Pie

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  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mexican


With layers of chicken, black beans, corn, cheese, and tortillas, this is a quick and easy, family friendly dinner!


  • 3 cups chicken, cooked and shredded (I used a rotisserie from the deli)
  • 1/2 cup mild salsa (or you can turn up the heat)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup corn
  • 2 1/2 cups freshly shredded cheese (I used CoJack)
  • 4 flour tortillas, medium or soft taco size


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix chicken with salsa, chili powder, cumin, beans, and corn
  3. Lay your first tortilla down on the bottom of a greased pie dish.
  4. Scoop one third of the chicken mixture onto the tortilla and spread evenly. Top with 1/2 cup of cheese.
  5. Repeat the tortilla, chicken, cheese layers, ending with your fourth tortilla and the remaining 1 cup of cheese.
  6. Bake for 20 minutes, or until the cheese on top is bubbly.
  7. Allow to cool slightly, and then slice into wedges, top with avocado, sour cream, and cilantro.


  • Serving Size: 1 Serving
  • Calories: 670
  • Sugar: 2.6g
  • Sodium: 1079mg
  • Fat: 34g
  • Saturated Fat: 16g
  • Unsaturated Fat: 14.3g
  • Trans Fat: 0.7g
  • Carbohydrates: 41g
  • Fiber: 4.6g
  • Protein: 49g
  • Cholesterol: 146mg