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Chicken Tortilla Pie

With Tex-Mex flavors, this layered tortilla lasagna is quick and easy to prepare.

15MinutesPrep Time
45MinutesTotal Time


  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 jalapeño pepper, halved, seeded thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp taco seasoning
  • 1 tsp ground cumin
  • 4 large tortillas (10 inch)
  • 2 cups Gehl’s Queso Blanco
  • 2 tbsp finely chopped fresh cilantro


  1. Preheat oven to 400˚F. Heat oil in skillet set over medium heat; cook chicken strips for 3 to 5 minutes or until starting to brown. Stir in onion, red pepper, jalapeño, garlic, taco seasoning and cumin; cook for 3 to 5 minutes or until chicken is cooked through and veggies are tender.
  2. Grease 10-inch ovenproof skillet, round baking pan or cake pan. Spread 1/4 cup Queso Blanco in bottom of pan. Layer 1 tortilla, 1/4 cup Queso Blanco and one-third of the chicken mixture over top; repeat this layer twice. Top with remaining tortilla, then spoon remaining Queso Blanco over top.
  3. Bake for 25 to 35 minutes or until golden brown and bubbling. Let rest for 10 minutes before slicing. Sprinkle with cilantro before serving.