Chicken Enchilada Pie

Yolanda Stewart


My family enjoyed this Chicken Enchilada Pie. It was quick to fix and delicious.

★★★★★ 3 votes
30 Min
1 Hr
Pan Fry


15-20 small
corn tortillas
3 c
shredded chicken, cooked
1 can(s)
rotel diced tomatoes and green chile
2 can(s)
rotel original tomato sauce, 6oz
1 c
shredded colby jack cheese
1 c
velveeta shreds
1 c
shredded mozzarella cheese
2 c
green onions, diced, divided
2 c
yellow onions, diced, divided
salt and pepper to taste


1Sautee 1 cup each of green onions and yellow onions. Add chicken; mix well. Season to taste. [I mildly used salt, black pepper and garlic powder. I say "mildly" because the Rotels comes with its own burst of seasoning too]. I wouldn't want to over-season. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
2Pour Rotel[s] over chicken mixture. In a separate skillet, spray nonstick spray, layer tortillas about 7-8 tortillas or until the bottom of the skillet is covered. Do not double layer. Spoon mixture over tortillas. Sprinkle 1/2 cup of all cheeses over mixture. Repeat with tortillas, meat mixture and cheeses, layered and fill. Cover skillet; simmer heat, cook 5 minutes to 10 minutes or until cheeses melt. Serve immediately.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy