This first one is like chicken pot pie but made with corn tortillas. It could probably be modified to be a gluten free recipe if you substitute for the canned soup.
Chicken Pot Pie

2 cups diced cooked chicken
1 medium-sized onion, chopped
1 medium-sized red bell pepper, chopped
2 (4-ounce) cans chopped green chilies, drained
1 (10-1/2-ounce) can condensed cream of mushroom soup
1 (10-1/2-ounce) can condensed cream of chicken soup
1 cup milk
12 corn tortillas
Cooking spray
3 cups (12 ounces) shredded Mexican cheese blend

What To Do:

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a large saucepan, combine chicken, onion, bell pepper, chilies, the soups, and milk over medium heat. Cook 10 to 12 minutes, or until heated through, stirring occasionally.

Meanwhile, spray tortillas with cooking spray and heat one at a time in a large skillet over medium heat for about 30 seconds per side. Place 6 of the heated tortillas in a single layer in bottom of prepared baking dish.

Spoon half of the chicken mixture evenly over tortillas and top with 1-1/2 cups cheese. Place remaining heated tortillas over cheese. Top with remaining chicken mixture and 1-1/2 cups cheese. Bake 30 minutes, or until thoroughly heated and cheese is melted.

Remove from the oven and allow to sit for 5 minutes before cutting and serving.

These recipes are from the Mr. Food website.

I make my own corn tortillas:

Masa (for making corn tortillas)
Water (per package)

Pull off balls of dough and put between two sheets of plastic wrap. Use a glass pan or pie plate to mash out flat. Cook on a griddle or frying pan (cast iron preferred).



Tortilla Stack


1 (15-ounce) can black beans, rinsed and drained
1 cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
5 (8-inch) flour tortillas
1 cup guacamole
2 cups Mexican four-cheese blend, divided

Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. In a medium bowl, combine black beans, salsa, chili powder, and cumin; mix well.

Place 1 tortilla in prepared pan and spread with half the bean mixture; top with another tortilla. Spread with guacamole and top with another tortilla. Sprinkle with 1 cup cheese and top with another tortilla. Spread with remaining bean mixture and top with remaining tortilla.

Cover and bake 30 minutes. Uncover and sprinkle with remaining cheese. Bake 3 to 5 more minutes, or until cheese is melted. Cut into wedges and serve immediately with sour cream and additional salsa.