That’s right folks, we are fighting back. Mondays call for delicious in pie/casserole forms and with cold weather on top of it being Monday?! Well, let’s just say you may need to throw an extra sprinkle of cheese on there.
Casseroles just seem to be the ultimate comfort food and I am always looking for ways to cram everything in one dish, and a round dish = pie. Pie + casserole…WINNING.
This pie is spiced up with diced tomatoes and green chilies and features Chipotle infused extra virgin olive oil! When we were in downtown Lynchburg, VA a couple weeks ago we stopped into a Tasting Shop, obviously my favorite, and the second I tried the Chipotle oil I have been letting my imagination run wild with ways to use it. If you haven’t ever been to a place like this, 1) go now 2) it is a shop where you are encouraged to sample everything. I KNOW. It is practically my dream shop and the entire time you are tasting, you get to drink in the smells of spices, salts, sugars, balsamic vinegar and every type of oil you could imagine!
Aside from the delicious addition of chipotle oil, this pie provides all the traditional flavors of fajitas. All the dicing and chopping was made simple by one of my favorite tools in my kitchen, the Mueller spiralizer! I have used it so many different ways but one of my favorites is for slicing vegetables. The Mueller provides an even slice ( ??up for impressive) and saves my eyeballs when it comes to slicing onions?. As with all my favorite kitchen tools, it saves me time and packs tons of uses in one compact container.? I have tried a couple similar tools and the Mueller is definitely my top pick.
Ahhh just look at those layers! All the veggies you want to pack in your pie are separated by torn flour tortillas and a spicy cream mixture that holds the veggies tight with flavor. And naturally everything is completed with shredded cheese, because a casserole without a big ole cheese layer, just isn’t a casserole…err pie.
Please do me a favor and show your Monday who’s boss with this pie served at your dinner table. Your family will be all smiles 🙂
The Mueller Spiralizer
I have had my Mueller for six months now and it is still working like a champ! I love that each attachment fits within the small compartment, so it doesn’t take up much of my precious cabinet space. Its the tool I go to for any type of veggie noodle, whenever I need to grate cheese and most often, when I need pretty sliced ANYTHING ?
You can purchase your own here-> Mueller Spiralizer
If you don’t have any chipotle infused oil locally, you can purchase a similar product at this link-> Chipotle Olive Oil
This post includes affiliate links. When you purchase using these links I will receive a small commission. Thank you for helping to support this blog 🙂
To see other products I recommend, click the “Favorites” tab at the top of thus page. ???
- 1 lb. chicken
- 9 6-inch flour tortillas
- 2 red onions
- 3 peppers
- 8 oz. white mushrooms
- 1 cup Greek yogurt
- 10 oz. can diced tomatoes with green chilies
- 1 cup mozzarella
- 2 tbsp. Chipotle olive oil
- 1 tsp. garlic powder
- ½ tsp. salt
- Preheat oven to 350 degrees.
- Slice onions and peppers with a Mueller Spiralizeror with a knife, by hand, and add to a hot skillet (medium heat) with one tbsp. of chipotle oil. Cook until vegetables have reach desired tenderness (about 7 minutes for mostly tender veggies).
- Set vegetables aside and add another tbsp. oil to pan and add sliced chicken and cook until no longer pink and browned on each side. Add sliced mushrooms to pan of chicken and toss, allowing the mushrooms to brown slightly (about a minute) and set aside.
- In a small bowl, add can of tomatoes, garlic powder, salt and yogurt. Stir to combine and set aside.
- Add 3 torn tortillas to the bottom of a non-stick 9 inch round dish (or similar), top with ⅓ yogurt mixture, veggies and chicken and repeat. For final layer, add torn tortillas and last bit of mixture as well as any remaining vegetables and top with cheese.
- Cook for 25 minutes and allow to set for 10 minutes before slicing.