1 large flour tortilla
1 rotisserie chicken, skin removed, shredded (or 2 chicken breasts, shredded)
1 4 oz. can green chiles
2 C Mexican blend cheese, grated, divided
1 C whole milk
1 C all-purpose flour
1/3 C fresh cilantro, finely chopped, plus extra for garnish, if desired
1 tsp baking powder
1/2 tsp chili powder
kosher salt and freshly ground pepper, to taste
sour cream, garnish
Preheat oven to 425 F degrees. Lightly grease a 9 inch pie plate with butter or non-stick spray.
Place tortilla into pie plate and set aside.
In a large bowl, combine shredded chicken, 1 C cheese, cilantro, green chiles, chili powder, salt, and pepper. Stir until well combined.
Transfer mixture onto tortilla, smoothing into an even layer.
In a separate bowl, whisk milk, flour, and eggs.
Stir in baking powder. Season generously with salt. Wisk until smooth.
Pour mixture over chicken. Top with remaining cheese.
Bake for 20-24 minutes, or until surface is golden brown and center is just set.
Cool for 5 minutes before serving.
Garnish with fresh cilantro and/or sour cream.