I made a crockpot full of corn & chicken taco filling the other night. There were leftovers. I made them into this delightful Taco Pie, with corn tortillas as a crust. Mmmm. The Girl had two servings.
First the filling:
Crockpot Chicken & Corn Taco Filling
3 boneless, skinless chicken breasts (can be frozen)
1 large can corn, drained
1/2 c salsa
2 Tbsp taco seasoning
Combine ingredients in a crockpot and cook on low all day (8-10 hours). Shred and use as desired.
Now, for the pie...
Chicken Taco Pie
10 corn tortillas
1/4 c taco sauce
Crockpot Chicken & Corn Taco Filling (see above)
~1/2 c shredded Mexican blend cheese
salsa, guacamole, and/or sour cream, as desired for toppings
Preheat oven to 350 F. Line a pie plate with overlapping corn tortillas (should take 5 for the bottom "crust").
Spread taco sauce over the tortillas.
Top with enough chicken & corn taco filling to fill the pie nearly to the top. Sprinkly cheese on top.
Cover the top with the remaining corn tortillas, overlapping. Sprinkle the top with remaining cheese. Cover with foil and bake for about 25 minutes. then remove the foil and bake for an additional 5 minutes. Serve with salsa, guacamole, and/or sour cream, as desired.