WINE WITH…Chicken Tortilla Pie

Here’s a tasty and simple all-American variation on chicken potpie. There’s no doubt that a luscious flaky-crusted traditional potpie can be immensely appealing (and is currently uber-trendy), but making a perfect crust isn’t on everyone’s to-do list. Try this easy-going weeknight supper dish instead, accompanied by nothing more than a simple salad or green vegetable (we are partial to Brussels sprouts tossed with a little olive oil, garlic, grated lemon peel and salt, roasted in a hot oven until tender and slightly caramelized).

Chicken Tortilla Pie

Serves 4-6

2 tablespoons olive oil
1 and 1/2 cups diced tomatoes (canned is fine)
2 chicken breasts (12-16 ounces total), cut in bite-sized pieces
1 medium onion, minced
1 small red or green bell pepper
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon Aleppo pepper (or red pepper flakes to taste)
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cinnamon
salt and pepper
8 6-inch flour tortillas
1 and 1/2 cups shredded cheddar cheese

Optional garnish:
Avocado, sliced or chunked
Sour Cream

Preheat oven to 400°

Brush the bottom and sides of a 9-inch pie pan with some of the olive oil. Spread about one cup of tomatoes over the bottom of the pan and set aside. Heat one tablespoon of the oil in a skillet, preferably nonstick, and add the chicken, onion, bell pepper and minced jalapeno. Cook over medium heat, stirring occasionally, for about 5 minutes. Add the garlic and seasonings and continue cooking for another 5 minutes or so; then add the remaining tomatoes. Simmer, uncovered, for 10 minutes.

Line the bottom of the pie pan (on top of the tomatoes), and up the sides of the pan, with 5 or 6 of the tortillas, overlapping as necessary. Add the chicken mixture and top with half of the cheese. Tear or cut the remaining tortillas in strips, arrange them over the top. Sprinkle the remaining cheese and drizzle with the rest of the olive oil. Bake for 30-45 minutes, or until the mixture is hot and bubbly and the tortillas are lightly browned (if the tortillas start to get too dark, cover lightly with a piece of foil).