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Nacho Chicken Pot Pies

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Rachel Lister

Blog Name

Busy Mom My Media

Nacho Chicken Pot Pies

shredded chicken

Mini pies filled with shredded chicken, corn, beans, rice, and homemade nacho cheese sauce

Serves 4

15 Minutes

13-15 Minutes

  • Uncooked tortillas
  • 1 cup cooked rice
  • 1 cup black beans, rinsed
  • 1 cup corn
  • 1 cup Del Real Foods shredded chicken
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 2 cups cheese, shredded

Preheat your oven to 350 degrees. Combine the rice, corn, beans, and shredded chicken. In a small saucepan, melt the butter. Add in your flour and cook for 2-3 minutes until well combined. Stir in the milk and add in the salt and cayenne pepper. Cook for several minutes until the mixture begins to thicken then add in 2 cups of shredded cheese. Stir the cheese sauce into your chicken mixture. Use a cup to cut a circles out of your uncooked tortillas. Place the tortilla circles in a muffin tin, pressing them against the side like you would with a pie crust. Fill each muffin cup with your chicken mixture and top with another tortilla circle or strips of tortilla formed in a lattice. Kids can help with this step and have a blast creating their own mini-pies.