1 lb (500 g) boneless skinless chicken thighs
1 onion, chopped
1 jalapeno pepper, minced
1 package taco seasoning (regular or spicy)
14 oz (398 mL) can crushed tomatoes
1/4 cup (50 mL) salsa
1 cup (250 mL) kernel corn
3 large whole wheat tortillas
1 cup (250 mL) grated cheddar cheese
Cut chicken thighs into bite size pieces. In a skillet over medium high heat, cook chicken, onions, and jalapeno pepper until chicken is cooked through. Stir in taco seasoning, crushed tomatoes, salsa and corn. Bring to a boil then remove from heat.
Preheat oven to 350F/180ºC. Line a 9-inch (1 L) pie plate with the tortillas, overlapping them to cover the edges of the pie plate. Sprinkle half the cheese over the tortillas. Pour the chicken mixture into the pie plate and top with remaining cheese. Bake until the edges of the tortillas are crisp and the cheese has melted – about 15-20 minutes.