Green Chile Chicken Tortilla Pie


  • This dish will please the whole family. Made with ingredients like corn, flavourful spices, corn tortillas and green chiles that give the perfect amount of kick.



    • 1 1 tbsp tbsp preferred vegetable oil
    • 1 1 medium onion diced
    • 2 2 cloves cloves garlic minced
    • 1 1 tsp tsp ground cumin
    • 0.75 0.75 tsp tsp fine sea salt
    • 0.5 0.5 tsp tsp chili powder
    • 15 15 ounce ounce black beans drained and rinsed
    • 10 10 ounce ounce frozen corn kernels
    • 10.5 10.5 ounce ounce Pacific Foods® Organic Cream of Chicken Condensed Soup
    • 4 4 ounce ounce diced hot green chiles drained
    • 0.5 0.5 cup cup green enchilada sauce
    • 8 8 7.5" corn tortillas
    • 2 2 cup cup Mexican cheese shredded
    • 0.25 0.25 cup cup cojita cheese crumbled
    • 0.33 0.33 cup cup sour cream
    • 2 2 tbsp tbsp chopped cilantro


    1. Preheat oven to 400°F. Spray a 9” springform pan or a regular 9” cake pan with cooking spray.

    2. In a large skillet warm oil over medium heat. Add onion and sauté until softened, 4-6 minutes. Add garlic, cumin, salt, and chili powder. Cook, stirring, 1 minute more.

    3. Add beans, corn, Pacific Foods® Organic Cream of Chicken Condensed Soup, chiles, and enchilada sauce. Cook until bubbling.

    4. Place 1 tortilla in prepared pan. Break a second tortilla in half and arrange so it covers bottom of pan. Top with 1½ cups bean mixture and ½ cup cheese. Repeat with 2 more layers, using 2 tortillas per layer as above. Top with last 2 tortillas, and sprinkle with remaining ½ cup Mexican cheese and cotija. Gently press to help layers adhere.

    5. Bake until filling is warmed through and cheese on top is bubbling, 15-20 minutes. If desired, broil briefly to brown top. Let cool 5 minutes.

    6. Run a thin knife around inside of pan. Remove pan ring and cut tortilla pie into wedges (for a regular cake pan, cut into wedges and serve right out of the pan). Garnish with sour cream and cilantro. Serve immediately.

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