Chicken Enchilada Pie

Cindy Cooke


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!


☆☆☆☆☆ 0 votes

6-8 (depending on portion size)
25 Min
25 Min


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  • 3-4 medium
    boneless chicken breasts
  • 29 oz can(s)
    enchilada sauce
  • 2 15 oz can(s)
    refried beans
  • 2-4 Tbsp
  • 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


  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.
  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.
  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).
  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.
  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.
  6. Layer 2: Repeat step 5, but instead of finishing with tortillas, finish with a generous layer of cheese to completely cover the chicken.
  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.
  8. Cut into desired portions and top with sour cream.

Printable Recipe Card

About Chicken Enchilada Pie

Course/Dish: Chicken, Beef, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican

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