ChickenEnchiladaPie

The other day I promised I would tell you how to turn spicy chicken tortilla soup into chicken enchilada pie......well, here it is.

Simmer the leftover soup until the broth reduces considerably. One should reduce until not much broth remains in the soup pot. This will condense the flavor in the former soup and make your enchiladas far less sloppy.
Drain off remaining broth(I personally add a little of the chicken fixens to the bowl of drained off broth and have one more bowl of soup), the concoction will still be sloppy, but not nearly as bad and some more will cook off in the oven.
Now your stock is ready. One must then heat some olive oil in a non-stick skillet. When the oil is sufficiently heated, place flour tortilla's into the hot oil. Basically, you are making a taco salad shell, but it's flat. You will use these tortillas to create and seperate your layers in your pie. The number of crispy, flaky, delicious fried flour tortillas will depend on how much leftover soup one has, how many layers you like in your pie, etc.
Place one layer of the fried tortillas on the bottom of a non-stick cake/casserole pan. Spread refried beans over tortillas, sprinkle cheese of your choice over beans, then layer DRAINED diced tomatoes over cheese, add a layer of leftover soup stuff, add another layer of the fried tortillas, finally add a layer of fried hamburger prepared with enchilada or taco seasoning(your preference) instead of more refried beans.
Repeat these steps til you run out of ingredients or pan.
One final note, I prefer to top the pie off with a final layer of the fried tortillas, sprinkle with cheese and add peppers of your choice spread evenly over the cheese.
Baked at 300 degrees until cheese on top is a toasty perfection. Enjoy,
Finn