SERVES 4 to 6
TOTAL TIME: 40 minutes
When shopping for the tortillas, note that 10-inch flour tortillas are sometimes labeled “burrito size.” We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken. Serve with sour cream and fresh tomato salsa.
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1 |
(10-inch) flour tortilla |
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Vegetable oil spray |
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3 |
cups shredded rotisserie chicken |
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8 |
ounces sharp cheddar cheese, shredded (2 cups) |
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½ |
cup minced fresh cilantro |
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⅓ |
cup jarred pickled jalapeños, drained and chopped |
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Salt and pepper |
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2 |
large eggs |
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1 |
cup whole milk |
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1 |
cup all-purpose flour |
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1 |
teaspoon baking powder |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch deep dish pie plate. Press tortilla into prepared pie plate and spray lightly with oil spray. Toss shredded chicken in bowl with 1 cup cheese, cilantro, jalapeños, ½ teaspoon salt, and ½ teaspoon pepper, then spread into pie plate.
2. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt together in bowl until smooth. Slowly pour into dish, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes. Let cool slightly and serve.