Chicken Enchilada Pie Recipe
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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.

pinch tips: How to Slice & Mince Vegetables Like a Pro


Rating:
Serves:
8
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

4 c
cubed or sliced cooked turkey or chicken
26 oz
can of creme of chicken soup, lower sodium or home made
2
4 oz cans, diced green chilies
26 oz
can green enchilada sauce or home made tomatillo salsa
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 Step-By-Step

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.
NOTE: You can make your own cream sauce using a butter/flour roux and adding home made chicken stock and a little milk. Also make your own tomatillo salsa to reduce the sodium.
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.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy