Chicken Enchilada Pie
4 ccubed or sliced cooked turkey or chicken
26 ozcan of creme of chicken soup, lower sodium or home made
24 oz cans, diced green chilies
26 ozcan green enchilada sauce or home made tomatillo salsa
16 ozsour creme, fat free
16 ozasadero or monterey jack cheese, or manchango, shredded
·onions, finely chopped
12 largeflour tortillas or soft corn tort.
1 tspmrs. dash southwest chipolte
·salt & pepper to taste
How to Make Chicken Enchilada Pie
- 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.
- 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.
- 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.