My sister-in-law, Jeannine Gage of Ormond Beach, Fla., made this delicious Chicken Tortilla Pie while we vacationed at the beach several years ago. This quick and easy entree has since become a family favorite.

I often make this spicy chicken pie using leftover rotisserie chicken. But, any leftover chicken will do. Jeannine’s recipe is extremely versatile, and substitutions for the shredded chicken in the recipe abound. Browned ground beef is a logical choice. Or, you can make a great vegetarian entree by omitting meat altogether, and adding a can of rinsed and drained black beans and a can of drained corn to the tomato sauce mixture.

Serve with packaged Mexican rice and mixed greens tossed with diced avocado and tomatoes and your favorite creamy dressing.

• 1 teaspoon vegetable oil
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 package taco seasoning mix
• 1 29-ounce can tomato sauce
• 2 1/2 cups cooked, shredded chicken
• 1 16-ounce can refried beans
• 2 cups grated cheddar cheese
• 12 corn tortillas

Heat oil in a large skillet over medium-high heat. Add peppers and onions and saute until soft. Add taco seasoning mix and tomato sauce. Remove one cup of the sauce from the skillet and set aside. Add shredded chicken and simmer 10 minutes. 

Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan. Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese. 

Bake in a 350-degree oven for 30 to 40 minutes, until completely heated.

Makes 6 to 8 servings. 

Note: Once prepared, the Chicken Tortilla Pie can be refrigerated overnight or frozen for up to one month before baking. Allow additional baking time if pie is cold when put into the oven.