chicken enchilada pie

Name: Chicken Enchilada Pie
Prep time: 25 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 3-4 medium boneless chicken breasts; 29 oz can(s) enchilada sauce; 2 15 oz can(s) refried beans; 2-4 tablespoon(s) milk; 1/4 -1/2 teaspoon(s) taco seasoning mix; 1 7oz can(s) green chiles, mild; 1/2 medium onion, chopped; 3 cup(s) (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.

54 Pinches 6 Photos

Cindy Cooke

Anaheim, CA

Updated on Jul 7, 2014

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!

Rate

prep time 25 Min

cook time 25 Min

method Bake

yield 6-8 (depending on portion size)

Ingredients

3-4 medium boneless chicken breasts
29 oz cans enchilada sauce
2 15 oz cans refried beans
2-4 tablespoons milk
1/4 -1/2 teaspoon taco seasoning mix
1 7oz cans green chiles, mild
1/2 medium onion, chopped
3 cups (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 1

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.

Step 2

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.
Step 3

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).
Step 4

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.
Step 5

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.
Step 6

Layer 2: Repeat step 5, but instead of finishing with tortillas, finish with a generous layer of cheese to completely cover the chicken.
Step 7

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.
Step 8

Cut into desired portions and top with sour cream.
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