Description
This Mexican Pot Pie is really more like a wet burrito, but put together like a pot pie. It is comfort food, but also is fun to serve for company too, as each dish is made individually!
Ingredients
Ingredients to make a Mexican Pot Pie –
- 2 Tortillas for each Mexican Pot Pie (can use flour or corn, we have used flour in this version). Note that the size of tortilla you will want to use depends on the size of dish you are using to bake it in. I have these round ramekin pots I love to use, and so these work perfect for the street taco tortilla size.
- Chicken, Beef or Pork (we used chicken in this recipe).
- Sauce to cook your meat in (ideas below)
- Enchilada sauce (ingredients below)
- Mexican Blend Cheese
- Lettuce
- Tomatoes
- Other toppings (salsa, source cream, guac – we have lots more ideas listed below)
Ingredients for the Sauce to Cook Chicken In:
- I can diced Rotel with Green Chili
- 1/4 cup of heavy whipping cream
- 1 small onion finely diced
- 1 garlic clove finely diced
- 1 tsp cumin
- 1 tbls taco seasoning
- 1 tsp red pepper flakes
- 1/2 tsp salt
Ingredients for the Enchilada Sauce to top it with:
- 1/4 cup of tomato paste
- 2 cups of chicken broth
- 1 tbls chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp of Italian seasoning (or just Oregano)
- 1/2 tsp salt
Instructions
Start by cooking your meat mixture. I like to do this in the crock pot, as it cuts out a lot of the work. I will dump approximately a pound of meat (chicken, beef or pork your choice) into the crock pot with the ingredients for the sauce listed above. Then let it cook on low for 6 hours. Shred the meat and stir in well with the sauce it has been cooking in, and it is ready to use.
Next line the bottom of your baking dish with one tortilla, and pushing it down until it forms to the bottom of the dish and up the sides (you can spray the bottom of your pan first, lightly with some cooking spray, if you are worried about them sticking)
Fill with the meat mixture you made. I like to fill my just over half full, as you will need to leave room for other things still.
Add a generous layer of the Mexican Cheese blend to the top of your meat mixture, leaving room to top it off with another tortilla and more cheese.
Take your second tortilla and cover the top of your mixture, I like to gently tuck my sides in while using it to top, so it really does look like the top of a pot pie.
The next step is to top it with some enchilada sauce (or if you have a favorite wet burrito sauce you could use that, or even just salsa if you want to keep things simple.
Then the final step before cooking is to add one last top layer of cheese.
Now it is ready to put in the oven at 350, until the cheese is golden and bubbly (approximately 20 minutes but keep an eye on it).
Notes
This recipe is very forgiving. We have provided details on how we like to make it, but there are a number of ways it can be modified for your families tastes, or based on what ingredients you have on hand. This is one of my favorite things about it!
Also note that you will want to make sure the inside is fully heated through. If you are taking the meat from the crockpot this will not be an issue. If you pre-made your meat (the day before for example) and are using it cold from the fridge you will either want to microwave it first, or cover your pies for a bit until the inside has had time to warm through. They you can brown your cheese topping.
Pre Time takes into consideration making the meat, assembling your pies, and making your own sauces and salsas. You can shorten this by using any premade sauces or salsas too.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
