Chicken Tortilla Pie

8 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Chicken Tortilla Pie is the perfect comforting, cheesy Mexican dinner recipe with enchilada sauce, black beans, chicken, and salsa.

This Tortilla Pie recipe is the perfect Mexican dinner for an easy and filling Weeknight Meal. Tortilla layers are filled with chicken Black Beans, Fresh Salsa, sour cream, and Enchilada Sauce for an amazing twist on tacos perfect to share with a crowd. 

Chicken Tortilla Pie on serving plate

Tortilla Chicken Pie is made with delicious layers of chicken, beans, creamy enchilada sauce, and all topped off with melty cheese. It’s the perfect comforting dish that uses classic Mexican flavors. You can make this delicious dinner any time you need a hearty, home-cooked family meal, but don’t have a lot of time. It only takes a few minutes to assemble, and then 25 minutes to bake to amazing, melty perfection. 

Since the recipe uses classic taco ingredients as the filling, you can also serve it with any of your favorite taco fixings. enjoy the dish with a side of chips and salsa or Guacamole. You could also top each slice off with fresh lettuce, sour cream, cilantro, or extra cheese.

Chicken Tortilla Pie collage

I love making this recipe whenever I have leftover chicken in the fridge. It’s a great way to repurpose simple chicken dishes into a whole new dinner recipe. You can slice up Rotisserie Chicken, Roasted Chicken, or Shredded Chicken to layer into this tortilla pie along with all the other delicious ingredients. 



  • Prep time: To start the recipe, pre-heat the oven to 375 degrees. Then spray a 9-inch pie plate with nonstick cooking spray. If you don’t have a pie plate, you can also use a 9-inch, nonstick cast-iron skillet. 
  • Enchilada sauce: Pour the enchilada sauce into a shallow dish, and dip each of the tortillas into the red enchilada sauce until they’re coated. Set the tortillas to the side, then mix the remaining enchilada sauce with the mild salsa and sour cream. 
  • Assemble: Add one of the coated tortillas to the base of your pie plate. On top of that layer 2/3 cup chicken pieces, ⅓ cup black beans, ½ cup cheese, and ⅓ cup of the sauce mixture. Cover the chicken mixture with the next tortilla, and follow the same directions. Layer the third tortilla, and top that off with the rest of the ingredients, other than ½ cup cheddar cheese. Top that off with the last tortilla, and sprinkle the remaining cheddar cheese on top. 
  • Cooking time: Bake uncovered for 25-30 minutes until cheese is melty and the tortillas are golden brown. 
Chicken Tortilla Pie after baking


  • Seasonings: There are lots of different seasonings you can try adding to the chicken before layering it in the Taco Pie Recipe. Garlic powder or minced garlic cloves, ground pepper, cumin, or paprika would taste great. You could also make the dish spicier, using chili powder, red pepper flakes, or cayenne pepper. 
  • Vegetables: For more fresh ingredients, you can add your favorite veggies to the casserole dish. It would taste amazing with green onion, corn, olives, tomatoes, or yellow onion. 
  • Meat: You can try different kinds of meat in the recipe instead of chicken like ground beef, ground turkey, or pork. 
  • Refried beans: If you like Refried Beans, add spoonfuls over each layer. 
  • Cheese: You can use different kinds of cheese varieties in this recipe like Pepper Jack cheese, provolone cheese, mozzarella cheese, or a Mexican cheese blend. 
Chicken Tortilla Pie in baking dish



  • Serve: After baking, you don’t want to leave this Taco Pie Recipe at room temperature for more than 2 hours. 
  • Store: Cover dish in plastic wrap or aluminum foil to store in the fridge. It’ll stay good for 3-4 days. 
  • Freeze: If you carefully wrap the dish in plastic wrap followed by tin foil, you can also freeze it. The Tortilla Pie will stay good for about 3 months. Reheat it in the oven before serving. 

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Chicken Tortilla Pie

Chicken Tortilla Pie is the perfect comforting, cheesy Mexican dinner recipe with enchilada sauce, black beans, chicken, and salsa.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Author Sabrina Snyder


  • 2 cups enchilada sauce , recipe
  • 4 flour tortillas , 8 inch size
  • 1 cup mild salsa
  • 1/4 cup sour cream
  • 2 cups cooked chicken breast , chopped
  • 1 cup black beans , drained and rinsed
  • 2 cups cheddar cheese , shredded


  • Preheat the oven to 375 degrees and spray a 9-inch pie dish with vegetable oil spray.
  • Dip the tortillas in the red enchilada sauce.
  • Mix the remaining enchilada sauce with salsa and sour cream.
  • Layer a tortilla, then 2/3 cup chicken, ⅓ cup black beans, and ½ cup cheddar cheese in the pie plate and ⅓ of the sauce.
  • Cover with the next dipped tortilla, 2/3 cup chicken, ⅓ cup black beans, ½ cup cheddar cheese, and ⅓ of the sauce.
  • Repeat with a third tortilla.
  • Top with the final tortilla and the remaining ½ cup of the cheddar cheese.
  • Bake, uncovered, for 25-30 minutes until golden browned and melted cheese.


Calories: 284kcal | Carbohydrates: 19g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 1142mg | Potassium: 309mg | Fiber: 3g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 2mg
Chicken Tortilla Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Yum! We loved this recipe. We call it Lasagna Mexicagna 😉 There was too much filling, so I added another layer (yea, more to enjoy). It fit perfectly into my 8″ soufflé dish, since it was too high for a low-rimmed pie plate. It’s a messy dish to assemble, so probably fun for kids to make… and help clean up. It didn’t seem practical to dip the tortillas all at once, so I did each along the way, therefore, misjudging the quantity of mole sauce left at the end. There was too much remaining, so I slathered it all on the top tortilla like icing on a cake… which was delicious Excellent make ahead dish. I served it with pineapple mango ginger jalapeño salsa and corn on the cob. Thanks for another winner dinner!