Chicken Enchilada Pie

Name: Chicken Enchilada Pie
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6-8 (depending on portion size)
Cuisine: Mexican
Ingredients: 3-4 medium boneless chicken breasts; 29 oz can(s) enchilada sauce; 2 15 oz can(s) refried beans; 2-4 Tbsp milk; 1/4 -1/2 tsp taco seasoning mix; 1 7oz can(s) green chiles, mild; 1/2 medium onion, chopped; 3 c (approx) shredded cheddar or mexican four cheese blend cheese; 8-12 corn tortillas (depending on size) - if you use the 4 ½ “ tortillas (as shown), you will need 12 (6 for each layer). if you use the standard size corn tortilla, you will need 8 (4 for each layer).; 1 medium container of sour cream; 1 13 x 8 x 2 inch baking dish lightly coated with pam (non stick spray). set aside.

By Cindy Cooke
@Cinditty

This is another family favorite and can also be made with ground beef. No matter if you choose chicken or beef it will be a hit! Enjoy!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

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Serves:

6-8 (depending on portion size)

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

3-4 medium

boneless chicken breasts
29 oz can(s)

enchilada sauce
2 15 oz can(s)

refried beans
2-4 Tbsp

milk
1/4 -1/2 tsp

taco seasoning mix
1 7oz can(s)

green chiles, mild
1/2 medium

onion, chopped
3 c

(approx) shredded cheddar or mexican four cheese blend cheese
8-12

corn tortillas (depending on size) - if you use the 4 ½ “ tortillas (as shown), you will need 12 (6 for each layer). if you use the standard size corn tortilla, you will need 8 (4 for each layer).
1 medium

container of sour cream
1

13 x 8 x 2 inch baking dish lightly coated with pam (non stick spray). set aside.

How to Make Chicken Enchilada Pie

Step-by-Step

Chicken Prep: Season and bake or BBQ the boneless chicken breasts to your liking. Cool and cut chicken into bite size cubes and place in a mixing bowl. Add enough enchilada sauce to coat the chicken thoroughly. Set aside.
On the stove, place refried beans in a sauce pan. Stir in milk, taco seasoning, green chilies and onion. Heat bean mixture through until blended, turn off heat. Set aside.
Reserve approximately 1 to 1 ½ cups enchilada sauce in a small baking dish. Set aside.(this will be used to coat the corn tortillas in the layering process).
Layering Process: In the 13 x 8 x 2 inch baking dish, take 1 corn tortilla at a time, running both sides through the reserve enchilada sauce and place in the baking dish covering the bottom.
Layer 1: Spread a layer of the bean mixture over the tortillas. Then place a layer of the cubed chicken over the bean mixture. Then place a light layer of cheese over the chicken. Finish with another layer of tortillas coated in enchilada sauce over the top of the chicken and cheese.
Layer 2: Repeat step 5, but instead of finishing with tortillas, finish with a generous layer of cheese to completely cover the chicken.
Place in a 325 degree oven for 20 to 25 minutes, until heated through and the cheese is melted. Remove from oven and allow to rest for 5 minutes before cutting.
Cut into desired portions and top with sour cream.