Chicken Taco Pie

Ingredients

• 1 cup onion (diced)
• 1 tablespoon oil
• 1 tablespoon butter
• 1 clove garlic
• 2 tablespoons taco seasoning*
• 1 tablespoon chili powder
• 1/4 cup + 2 tablespoons flour
• 3/4 cup milk
• 1 1/4 cup chicken broth
• 1 cup plain Greek yogurt or sour cream
• 1 10 ounce can Rotel tomatoes, original or hot
• 1 14 ounce can White Northern Beans, drained and rinsed
• 3 cups cooked chicken (shredded)
• 10 flour tortillas
• 2 cups shredded Monterrey Jack cheese
• 3 tablespoons cilantro (for garnish)
• 1 green onion (for garnish (optional))
• 1 jalapeno (for garnish (optional))
• 1 to mato (for garnish (optional))
• Shredded ice burg lettuce (optional)

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Heat oil in a large pot over medium-high heat. Add onion and cook until translucent. Add the butter and garlic and cook until butter melts. Add all the spices and the flour and cook for 15 seconds. Stream in the milk a little at a time while whisking to get all the lumps out and then add the chicken broth. Bring to a low simmer and continue to cook while whisking until sauce thickens (about 5 minutes). Stir in the yogurt, Rotel tomatoes, beans, and chicken until combined and remove from heat.

3. 3

   Spray two pie dishes or cake pans* with cooking spray and place a tortilla in the bottom of each. Scoop about 1/3- 1/2 cup of the chicken mixture onto each tortilla and spread evenly. Repeat layering the tortillas and chicken mixture ending with a tortilla and then top with cheese. Bake for 15-20 minutes until hot and bubbly. Cool for 10 minutes and then slice each pie into 4 wedges and top with cilantro, jalapeno, and tomatoes. If it's too spicy for you, serving it topped with ice burg lettuce helps to cool things down and plain white rice is great as a side to eat/mix with it all.