Chicken Enchilada Pie
cubed or sliced cooked turkey or chicken
can of creme of chicken soup, lower sodium
4 oz cans, diced green chilies
can green enchilada sauce
sour creme, fat free
asadero or monterey jack cheese, or manchango, shredded
onions, finely chopped
flour tortillas or soft corn tort.
mrs. dash southwest chipolte
salt & pepper to taste
1In 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.
2Cut 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.
3Place 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.
About this Recipe
Lynn Socko lynnsocko - Feb 28, 2011
I shared a photo of this recipe.