chicken enchilada pie

Name: Chicken Enchilada Pie
Prep time: 30 min
Cook time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 15-20 small corn tortillas; 3 cup(s) shredded chicken, cooked; 1 can(s) rotel diced tomatoes and green chile; 2 can(s) rotel original tomato sauce, 6oz; 1 cup(s) shredded colby jack cheese; 1 cup(s) velveeta shreds; 1 cup(s) shredded mozzarella cheese; 2 cup(s) green onions, diced, divided; 2 cup(s) yellow onions, diced, divided; - salt and pepper to taste

(3 RATINGS)

485 Pinches 2 Photos

Yolanda Stewart

houston, TX

Updated on Jan 16, 2013

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

Rate

chicken enchilada pie was a hit for dinner last night. Pinched by Ro-tel, I was able to create a masterpie!

prep time 30 Min

cook time 1 Hr

method Pan Fry

yield 6 serving(s)

Ingredients

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

How To Make chicken enchilada pie

Step 1

Sautee 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.

Step 2

Pour 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.
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