Fiesta Chicken Torte

"From Company's Coming - made it for dinner tonight and I loved it, especially since it didn't have any canned soup in it like many similar ones. The only change I made from the original is that I prefer black beans to kidney beans and I added more cumin and chili powder than this states as I like it spicier."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by Satyne photo by Satyne
photo by Satyne photo by Satyne
photo by Satyne photo by Satyne
Ready In:
1hr 20mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat oven to 375°F Heat cooking oil in large frying pan and scramble fry chicken for about 5 minutes or until no longer pink.
  • Add next 4 ingredients (onion to garlic) and cook for about 5 minutes, stirring often, until onion is softened, then set aside.
  • Mash beans in a bowl and mix in next 4 ingredients (salsa to chili powder).
  • Layer ingredients into a greased 3 quart (3 L) round caserole as follows:.
  • 1 tortilla.
  • 1/2 chicken mixture.
  • 3/4 cup cheese.
  • 1 tortilla.
  • 1/2 bean mixture.
  • 1 tortilla.
  • remaining chicken mixture.
  • 3/4 cup cheese.
  • 1 tortilla.
  • remaining bean mixture.
  • 1 tortilla.
  • remaining cheese.
  • Bake covered for 45 minutes then uncover and bake for another 20 minutes, until cheese in golden. Let stand for 15 minutes before serving and then cut into 8 wedges!

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Reviews

  1. Made for Zaar World Tour 8. Absolutely delicious! Wow. So easy to make as well. Also, the bean mix was a bit much for the sized dish I managed to find, but it turned out to be amazing just as a dip, so definately worth while keeping this recipe as a two for one! My housemates totally loved this and I made a lot of embarrasing noises while eating. Thanks for sharing!
     
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RECIPE SUBMITTED BY

<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
 
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