Easy Shredded Tortilla Cottage Cheese Chicken Pie
This quick and delicious recipe will have you coming back for more.
I make this simple recipe for meal prep to use as a breakfast, lunch or dinner. You can easily customize it with what you prefer as the add ins. Feta cheese is awesome here, as are olives, cooked sausage crumbles, chopped ham, turkey, shrimp etc. The possibilities are endless.
You can customize this recipe to make it gluten free by using gluten free wraps. You can make it low carb by using low carb wraps. I toasted my wraps for 5 minutes in the oven to give the pie more of a cooked feeling inside.
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Shredded Tortilla Cottage Cheese Chicken Pie
Equipment
Ingredients
- 3 eggs
- 1/2 cup milk of choice
- 1 cup cottage cheese
- 1 cup shredded sharp cheddar cheese
- 2 burrito size low carb tortillas
- 1 cup shredded cooked chicken
- 2 scallions, diced
- salt and pepper to taste
Instructions
- Preheat oven to 350℉. Line an 8 inch cake pan with parchment paper.
- Toast your tortillas in the oven while it preheats for 7 minutes, flipping halfway through. Once they slightly start to tan, take them out and shred them into small squares with your hands.
- In a medium bowl, lightly beat your eggs. Add to it the milk and cottage cheese and mix together. Next add in the shredded cheese, chicken, scallions and salt and pepper to taste. Lastly fold in the tortilla shreds. Transfer the mixture to your cake pan and flatten it out evenly. Bake for 30-40 minutes or until top is golden brown. Allow to set in the pan for 5 minutes then transfer to a wire rack to cool another 10 minutes. Slice and enjoy!
Notes
You can use any tortillas you prefer in this recipe.
Nutrition
Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 293mg | Potassium: 176mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg
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I loved this. I was pleasantly surprised as I am not a fan of cottage cheese. I substituted the cheddar cheese for freshly grated Parmigiana Reggiano and used wholemeal pita pockets and cut them in four and used a toaster (instead of heating up my oven). I baked it in a smaller cake tin in the air-fyer which required a little bit of adjusting of the temperature. I also added a teaspoon of garlic powder. I absolutely loved it. I will be freezing the remainder for a quick lunch or dinner 🙂
I’m not very good at cooking but this is really doable with great results. It tasted DELICIOUS!
can you freeze this please x
Absolutely loved this. Didn’t have tortillas on hand, replaced them with corn crisps (Doritos, as we know them locally). I made this dish in a muffin pan and reduced the baking time; perfect for snacking and lunchboxes. The mark of a truly good recipe: every finicky eater in this house loved it. Thank you so much!
Wow, what a super recipe. Thank you so much. I didn’t have tortillas on hand and replaced them with mild nacho crisps. The quantities are perfect. This dish is a keeper. So glad I discovered this website.
I just made this and actually having a piece of it now as I write this. The hubs just went back for seconds. Since I can’t leave any recipe alone I did add some celery and onions. This is very good! Will be making this again!
Hi Angela, love it!! Glad its a winner with both of you! Thanks for coming back to leave a kind review too!
So quick, easy and delicious. We ate half for dinner, with salad. But I kept thinking about the other half cooling on the bench, it took quite a bit of restraint not to visit it and cut another slice 🙂
Hi Tabitha, Glad you you guys enjoyed and thanks for the kind rating here!
Hi Stella, I have a question. I’ve been in auto chef lately but when you say add 2 eggs, that means reg large correct?
I always thought that’s what people use until I noticed that I bought jumbo eggs and had no idea. They were the least expensive at a place I like shopping. ( Trader Joe’s or Sprouts) but always cage free. Thank you Stella
I just made this and it’s delicious!!
My husband and 15 year-old son also liked it, and they requested I make another one this weekend! (I didn’t tell them I used low carb tortillas 😉) Thank you for sharing!!
Hi Allison, so happy the recipe went well with the whole family! Thanks for trying it and coming back to rate it! <3
Novice question: Am I supposed to cook the chicken first, then shred it?
Hi John, not at all that should have been indicated in the recipe box! Sorry about that – I’m going now to update it…
So delicious. It was a hit with my family! We doubled the recipe and we have no leftovers! Love all of your recipes
Hi Kait, so happy it was a winner for you guys!! thanks for the kind rating too!
I made this chicken pie for dinner and was thrilled at the results. I added mushrooms, bell peppers, and broccoli for a more veggie experience and it was amazing. All of your recipes are a huge hit and I’m excited for the next one! Thank you!
Hi Victoria, glad you leveled it up – it sounds incredible! Thank you for sharing your feedback!
Looks really good.
Thanks Rachel!
Super delicious! I baked it in a 9×9 glass pan for 30 mins. I added diced green chilies and some seasonings. Great base recipe. I can see adding artichoke hearts, bell peppers, onions etc. a nice alternative to quiche!!
Hi Peacock, yes your version sounds perfect and I love the suggestions you made too!
Delicious, KETO-friendly and TON of potential for future variations.
Came across this recipe in YouTube shorts, so I looked it up for specific measurements. (Love your shorts, btw.) Like, Subscribed and Saved! I just so happened to have all the ingredients. I doubled the recipe using Zero Net Carb Chipotle Tortillas by Guerrero. (They are small taco size, so I used 3 for every 1 burrito-size.) I only had two big scallions so I added 1 TBS dry chopped onion. Since I doubled the recipe, I used a 9 x12 aluminum baking pan and it did take about 50 minutes to be done.
For future variations: 1. I’m thinking to add a small can of hot chopped green chilis since we like spicy foods. 2. Or maybe just a few teaspoons of red hot chili powder, or red pepper flakes. 3. Another would be to add chopped sun-dried tomatoes and perhaps some asparagus. 4. Some folks may even like a can of drained sweet corn or better yet, straight off the cob. (Separate ideas here–NOT suggesting all at once, lol.)
Anyhow, thanks for this recipe. It is sure to become a regular family favorite. : )
HI MaryAnn, thanks so much for trying it out and I’m loving the feedback from you! Glad you liked the recipe!
Are your recipes macros per serving or for the whole thing?
per slice
This looks delicious! Does it reheat and keep well?
Hi Allison, yes! Its perfect meal prep.. I do it in mini toaster oven
Hi! this is my 2nd time making this – the first one got wiped out at dinner! 🤗 Two thumbs up, one of the thumbs is for easy cleanup ( I do everything in the 8 inch square pan!) both times I added sauteed onions and mushrooms, yum! I’m looking forward to leftovers… but no guarantees!