Chicken Enchilada Pie

Lynn Socko Recipe

By Lynn Socko lynnsocko

This is a great recipe for leftover turkey or chicken. It feeds 8, but ingredients can be cut in half to feed 4.


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:

Ingredients

4 c
cubed or sliced cooked turkey or chicken
26 oz
can of creme of chicken soup, lower sodium
2
4 oz cans, diced green chilies
26 oz
can green enchilada sauce
16 oz
sour creme, fat free
16 oz
asadero or monterey jack cheese, or manchango, shredded
onions, finely chopped
12 large
flour tortillas or soft corn tort.
1 tsp
mrs. dash southwest chipolte
salt & pepper to taste

Directions

1
In a sauce pan warm creme chicken soup, sour creme, green enchilada sauce& green chilies, & Mrs. Dash. If sauce is too thick after heating, add a little water or milk to thin it. You don't want it runny or it will make the dish soupy. Spray bottom & sides of 2 2qt. baking dishes or cast iron skillets with non-stick spray. Pour just enough sauce to barely coat bottom of pan.
2
Cut flour tortilla's into 8 pcs. each. Layer bottom of pan with tortillas. Place generous amount of turkey or chicken on top, layer with cheese, and sauce.
3
Place another layer of tortillas, cheese, and sauce, then remainder of cheese & onion. Bake at 375 for 45 minutes-1 hr. until cheese is melted & bubbly. If cheese isnt' browned on top, place under broiler for apprx. 5 min.Top with salsa or red pepper flakes.