Shredded Chicken Mexican Pie

Shredded Chicken Mexican Pie

So remember the dramatic Mexican pie that I dropped a few days ago?  Well fortunately I was able to salvage 3/4 of it and I’m SO glad because it was seriously delicious and I really wanted to share it with you.

Shredded Chicken Mexican Pie

If you didn’t see my last post, I got the idea from Heather’s Mexican Pie recipe which looked fantastic, I knew I had to give it a try (and of course put my own spin on it).  Heather was the owner of my dance studio growing up and she began sharing her passion of dance with me when I was only 4 years old!  We pretty much spent 5 days a week together my ENTIRE childhood so it’s really great to reconnect with her now over our shared interest in living a healthy and happy life!  She is now a nutritionist and has her own blog AND TV show (crazy!) so if you haven’t checked it out yet you should head over there and say hi!

Shredded Chicken Mexican Pie

I absolutely loved the idea of Mexican Pie because you can combine all those fantastic ingredients you get in Mexican food but without all the carbs (can we say rice & tortillas with EVERYTHING)!

I’m not going to post an exact recipe for this because it is seriously so easy and you should give it your own spin using your favorite ingredients.  Here’s how I did it:

1.  I put a few chicken breasts in the slow cooker on low for 6 hours, I just seasoned with a little salt & pepper and then a few nice dollops of salsa.

2.  Then I sautéed a bunch of vegetables in coconut oil (peppers, onions & spinach).  I seasoned the mixture with chili powder, a little cayenne & this tequila lime seasoning mix I have.

3.  Then I assembled the pie by dumping (almost) an entire can of black beans on the bottom, then the shredded chicken, then the veggie mixture and I topped it off with a little low-fat mexican cheese & almond cheese.

4.  Since the ingredients were all warm, I only baked it for about 10 minutes at 350 F to melt the cheese.  It holds really well so you can probably bake it for up to 45 minutes and it will still taste great.

Shredded Chicken Mexican Pie

I served it with some fresh guacamole & greek yogurt.  It was a delicious & filling meal!

Enjoy!

 

WHAT MAKES ME HAPPY:

Checking things off my to-do list!

M-HDesignLogo

If you don’t know already, I’m a graphic designer (for my real job).  I’ve been wanting to redesign my website FOREVER because I totally hated my old one, I was almost embarrassed to share it with people.  I’ve had it on my to-do list for over a year but my real clients always come first so it kept getting pushed onto the back burner.  I finally had time over the holidays to get working on it and I just launched the new site this weekend!  It makes me so happy to have this done now, head on over and check it out!

10 Responses to Shredded Chicken Mexican Pie

  1. I bet that pie was delicious. I would love a piece. :) I made your green smoothie from your last WIAW post this morning for hubby and I and we loved it. Your design site is great.

  2. just found your site from foodgawker. it’s beautiful! Love this Mexican pie – I’m always looking for more low-carb options for a meal plan newsletter I put out. Also love your graphic designs. I might be hitting you up soon, :)

  3. danielle says:

    Thanks for linking up to Friday Food Frenzy last week. Your dish was our most viewed recipe last week – congratulations! Its the featured recipe this week. Stop by and see.
    http://www.mostlyfoodandcrafts.com/2013/01/friday-food-frenzy_31.html

  4. […] Shredded Chicken Mexican Pie This recipe is done with chicken cooked in the slow cooker for 6 hours. This dish also has the goodness of sautéed vegetables and all the goodness of Mexican cuisine without too much carbs. […]

  5. […] one, it’s a keeper!  This is somewhere in-between two previous recipes I’ve posted: my Shredded Chicken Mexican Pie & my Mexican Sweet Potato Shepherds Pie.  The thing I love about these is that you get all of […]

  6. Love this, was just looking for an idea of what to do with all my shredded chicken, never thought of doing the Mexican pie without the tortillas. Now I know what is for dinner tonight! I think I’ll throw it all over some lettuce to make kind of a taco/Mexican salad.

Leave a Reply