Mexican Pie!

I first got this recipe (originally called King Ranch Casserole) from my roommate Claire, whom I met when I was studying abroad in Australia. My Mom made it for years after I got back & it has always been a family favorite. This version has substitutions for the original use of cream of chicken and other ingredients, making it a bit healthier. It surprisingly tastes better too.


  • 1 1/2 cups reduced-sodium chicken broth
  • 1 cup nonfat milk
  • 1/2 cup all-purpose flour
  • 1/2 cup nonfat plain yogurt
  • 1 14-ounce can diced tomatoes with green chiles, drained
  • 10 jalapeno chili slices, chopped (from a jar - or you can chop a fresh, whole jalapeno) (optional)
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 1 1/2 teaspoons canola oil
  • 1 large onion, chopped
  • 1 red or green bell pepper, diced
  • 1 small package sliced mushrooms - whichever type is your favorite (about 1 cup)
  • 2 cloves garlic, minced
  • 2 cups diced cooked skinless chicken (i.e. rotisserie)
  • 10 corn tortillas, cut in quarters (we used 4 regular wheat tortillas)
  • 1 can black beans, drained
  • 1/2 cup shredded reduced-fat Cheddar cheese (or whichever cheese is your favorite, we used a Mexican blend)


  1. Preheat oven to 375°F.
  2. Bring broth to a simmer in a medium saucepan.
  3. Whisk milk and flour in a small bowl until smooth. Add to the broth and cook over medium heat, whisking constantly, until thickened and smooth, about 3 minutes.
  4. Remove from the heat and stir in yogurt, tomatoes, jalapenos, cilantro (or parsley), chili powder, oregano and cumin. Season with salt and pepper.
  5. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; cook, stirring occasionally, until tender-crisp, about 3-5 minutes.
  6. Line the bottom of a shallow 3-quart baking dish with half the tortillas. Top with half the chicken, half the can of beans, and half the onion mixture. Spoon half of the sauce evenly over the top.
  7. Repeat layers with remaining tortillas, chicken, bean, onion mixture and sauce. Sprinkle with Cheddar.
  8. Bake until bubbly, 25 to 30 minutes.


-Feel free to use more than 1/2 cup of cheese
-Top with some cilantro, sour cream, and/or your favorite salsa!
-Serve it with chips for some extra deliciousness


Unknown said...

Mmmm! That looks so flavorful and the colors are pretty!

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