chicken enchilada pie recipe

Written ByJenny Smyth Posted on
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The Best chicken enchilada pie recipe

I’m so excited to share this recipe with you – chicken enchilada pie is a staple in our household. I first tried it at a friend’s dinner party, and I was hooked from the first bite. The combination of tender chicken, rich enchilada sauce, and melted cheese is absolute perfection.

My kids love helping me assemble the pie, and it’s always a hit at family gatherings. I’ve experimented with various ingredients and techniques over the years, but this recipe remains my go-to. The key to success lies in the quality of the ingredients, particularly the chicken and enchilada sauce.

Make sure to use fresh, high-quality chicken breasts and a good store-bought or homemade enchilada sauce. One of the best things about this recipe is its versatility. You can serve it as a main course or as an appetizer.

It’s perfect for special occasions like holidays or birthday parties, but it’s also a great option for everyday meals. My family loves it because it’s easy to make ahead of time and reheats beautifully. As for me, I appreciate the health benefits of this recipe.

Chicken is an excellent source of lean protein, and the enchilada sauce provides a boost of antioxidants from the tomatoes and spices. Plus, this dish is relatively low in calories compared to other comfort foods. This recipe has become a staple in our household because it’s easy to customize to suit our tastes.

Feel free to add your favorite vegetables or switch out the cheese for a different type. The beauty of this recipe lies in its adaptability.

Chicken Enchilada Pie

4.8 from 1326 votes

A delicious and comforting casserole featuring layers of tender chicken, enchilada sauce, cheese, and tortillas, baked to perfection. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chicken Filling

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 can (10 oz) enchilada sauce
1 cup shredded Mexican cheese blend

For the Topping

2 cups shredded Mexican cheese blend
1 can (4 oz) diced green chiles
1/2 cup chopped fresh cilantro
1/2 cup sour cream
1 avocado, diced

For the Tortilla Layers

6 medium flour tortillas

👨‍🍳Directions

1Preheat oven to 375°F.
2Heat olive oil in a large skillet over medium heat.
3Add onion and garlic, sauté until softened and translucent about 5 minutes.
4Add chicken, cumin, chili powder, and 1/2 cup enchilada sauce.
5Cook until chicken is cooked through and no longer pink in the center, about 10 minutes.
6Remove from heat and shred the chicken using two forks.
7In a 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.
8Layer 3 tortillas, overlapping slightly.
9Spread half of the chicken mixture evenly over the tortillas.
10Sprinkle with 1 cup of cheese.
11Repeat with another layer of tortillas, remaining chicken mixture, and another cup of cheese.
12Top with remaining 3 tortillas and pour the remaining enchilada sauce over the top.
13Sprinkle with 1 cup of cheese.
14Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
15Remove from the oven and let it rest for 5 minutes before serving.
16Mix together diced green chiles, cilantro, sour cream, and avocado in a small bowl.
17Top each serving with a generous spoonful of the topping mixture.

🔧Equipment

Mixing bowl
Baking dish
Oven
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a spicier pie, add diced jalapeños to the chicken filling. You can also use rotisserie chicken to save time on prep.

This chicken enchilada pie recipe has been a game-changer in our household – it’s perfect for any occasion, whether you’re hosting a large gathering or just need something easy for everyday meals.

One of my favorite things about this recipe is how easily it reheats; simply pop it back in the oven until hot and bubbly.

For storage ideas, consider freezing individual portions or making multiple pies ahead of time – they’ll keep beautifully in the freezer.

❓ Frequently Asked Questions About Chicken Enchilada Pie

Q: What type of chicken breasts should I use?

I recommend using boneless, skinless chicken breasts for this recipe. They’re easier to work with and will yield a more even texture.

Q: Can I use canned enchilada sauce?

While canned sauce can be convenient, I highly recommend making your own or using high-quality store-bought sauce for the best flavor.

Q: How do I ensure my pie crust doesn’t become soggy?

To prevent sogginess, make sure your pie crust is flaky and well-made before adding the filling. Also, don’t overfill the pie crust – leave some room for expansion during baking.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting traditional tortillas with gluten-free ones or using corn tortillas instead.

Q: How do I store leftover pie?

Store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat as needed.

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