Mexican Chicken Grits Pie
Transform your weeknight dinner game with this Mexican Chicken Grits Pie, a vibrant fusion of Southern comfort food and bold Mexican flavors. This hearty dish layers creamy, cheese-infused grits with tender shredded chicken in a spiced tomato-chili mixture, all baked to golden perfection. Seasoned with cumin, chili powder, and fresh garlic, every bite is packed with smoky, savory warmth. Topped with melted Mexican blend cheese and garnished with fresh cilantro and optional jalapeño for a kick, this crowd-pleasing pie is both comforting and adventurous. With just 20 minutes of prep, it’s an easy yet impressive option for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium-sized, diced Onion
- 3 cloves, minced Garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 can (10 ounces) Diced tomatoes with green chilies
- 4 cups Chicken broth
- 1 cup Quick-cooking grits
- 2 tablespoons Butter
- 1.5 cups Shredded Mexican blend cheese
- 2 tablespoons, chopped Cilantro
- 1 diced Jalapeño (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked. Remove the chicken from the skillet and allow it to cool slightly before shredding into bite-sized pieces.
In the same skillet, sauté the diced onion until soft, about 3-4 minutes. Add the minced garlic, cumin powder, and chili powder, stirring for 1 minute until fragrant.
Stir in the can of diced tomatoes with green chilies. Cook for 2-3 minutes, then add the shredded chicken back to the skillet. Mix well and remove from heat.
In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits and reduce the heat to low. Cook, stirring frequently, for about 5 minutes, or until the grits are thick and creamy.
Stir the butter into the cooked grits, followed by 1 cup of shredded Mexican blend cheese. Mix until smooth and melted.
Spread half of the cheesy grits evenly across the bottom of the prepared pie dish. Layer the chicken mixture on top of the grits, then spread the remaining grits as the final layer.
Sprinkle the remaining 0.5 cup of shredded cheese over the top of the pie.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow the pie to cool for 5 minutes. Garnish with chopped cilantro and diced jalapeño (if using) before serving.
Slice and enjoy your flavorful Mexican Chicken Grits Pie!
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 259 mg | 20% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
