White Burrito Pie

Last night was the first time that I ever "experimented" with tweaking a recipe. It turned out super yummy and a great twist on our favorite Burrito pie. The key was the fresh cilantro and spicy green salsa. Now I can't decide which one to make for Gertie's school Staff Appreciation luncheon tomorrow. 


Maybe one of each?

White Burrito Pie

INGREDIENTS

• • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3/4 shredded rotisserie chicken (mix of dark and white meat)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 (15 1/2-ounce) can white beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels
  • 1/4 cup fresh chopped cilantro
  • 4 (10-inch) flour tortillas
  • 1/2 cup sour cream
  • 1 cup spicy green salsa
  • 12 ounces shredded mexican blend cheese (cheddar, monterey jack)

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INSTRUCTIONS

• 1. In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.
  2. Increase the heat to medium, then add the shredded chicken, chili powder, and cumin. Cook the mixture until spices are well distributed, about 1 minute. Add the salt, water, white beans, cilantro and corn, and bring the mixture to a boil, stirring frequently but gently as to not mash the beans. Remove the mixture from the heat and let it cool for 10 minutes.
  3. Heat the oven to 350º. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. 
  4. Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the chicken mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
  5. Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, chicken mixture, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
  6. Bake the pie until heated through, about 40 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.