Dill Pickle Ranch Chicken Crispy Tortilla Pie
If you love creamy ranch chicken with that bold dill pickle bite, this crispy tortilla pie is one of those easy dinners that gets everyone to the table fast. The edges bake up golden and crisp, the center stays rich and cheesy, and every slice has that tangy comfort food flavor people cannot stop talking about.
Ingredients:
• 2 cups cooked shredded chicken
• 1/2 cup cottage cheese
• 4 ounces cream cheese, softened
• 1/3 cup chopped dill pickles
• 2 tablespoons pickle juice
• 1 1/2 tablespoons ranch seasoning
• 1/2 teaspoon garlic powder
• 1/2 cup shredded mozzarella
• 4 medium flour tortillas
• 1 egg, beaten
Methods:
Heat oven to 400 F and lightly grease a round baking dish or oven safe skillet so the tortilla edges can crisp without sticking.
In a bowl, mix the cottage cheese, cream cheese, pickle juice, ranch seasoning, and garlic powder until smooth and creamy.
Stir in the shredded chicken, chopped pickles, and mozzarella until the filling becomes thick and well coated with that tangy ranch mixture.
Lay one tortilla in the bottom of the dish, spoon over some filling, then continue layering tortillas and filling until everything is used up, finishing with a tortilla on top.
Brush the top lightly with beaten egg so it bakes up glossy and golden instead of dry.
Bake for 20 to 25 minutes until the top is deeply golden and the edges look crisp and irresistible.
Rest for 5 to 10 minutes before slicing. That short pause lets the creamy filling settle so each wedge comes out neat and packed with bold flavor.
Nutrition: 320 kcal | 23 g protein | 19 g carbs | 16 g fat
