• prep: 20 min
• cook: 1 hr
• total: 1 hr 20 min

This recipe for tex-mex pie may sound daunting, but as soon as you get past the assembly of corn tortilla wedges, it is a breeze. If any of you guys need additional guidance on assembling your tortilla wedges, shoot me an email (found in the "contact us" tab) or leave a comment below.

• 10 soft corn tortillas (6 inches in diameter)
• 2 tablespoons canola oil
• 1 medium yellow onion, finely chopped
• 3 cups fully-cooked boneless, skinless chicken breast, shredded or chopped
• 1 tablespoon chili powder (more or less to taste)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon ground cayenne pepper (more or less to taste)
• salt and black pepper
• 12 ounces of your favorite jarred salsa
• 15 ounces ricotta cheese
• 1 1/2 cups shredded Monterey jack cheese
• 1 cup shredded cheddar cheese
• 2 cups corn kernels
• 2 4-ounce cans of diced green chilies
• fresh cilantro and green onions, for garnish

Click Here For Step-By-Step Instructions