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Spicy Mexican Torte
July 12, 2011

Awesome! I made this for dinner last night and my husband and I both loved it! He quickly packed up the leftovers and declared them to be "his lunch for tomorrow". I always try to make a recipe exactly as it's written the first time I make it, but I had to make changes to this one based on what I had on hand and what the other reviewers advised. So here's what I did: Instead of chorizo, I used leftover shredded chicken because that's what I had Used whole wheat tortillas because we always use whole grains Used low fat Mexican blend shredded cheese skipped the red peppers Added a can of corn because we love all "corny" things :) So I used a glass pie pan, sprayed it with PAM. Laid down one tortilla rather than two based on prior reviews, and I'd say they were spot on with that recommendation. Then I put in 1/2 of my chicken mixture, to which I added 1/2 can of enchilada sauce because is just looked like it needed it! Sprinkled with cheese and then laid down the next tortilla and spread that with 1/2 can of beans and sprinkled with cheese. Next tortilla and remainder of chicken and a sprinkle of cheese. Last tortilla and remainder of beans topped with the other 1/2 can of enchilada sauce and then the remaining cheese. I then took a sharp knife and poked holes down through the layers for the enchilada sauce to seep into. Baked at 350 for about 35-40 minutes. It was FABULOUS. We will make this one regularly for sure!

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