Chicken Enchilada Pie
Dive into the irresistible layers of flavor with this hearty Chicken Enchilada Pie! Combining the best of enchiladas and casserole-style comfort food, this recipe features tender shredded chicken, red enchilada sauce, and a medley of black beans, corn, and green chilies, all sandwiched between soft tortillas and blanketed with melty Mexican cheese. Seasoned with chili powder and cumin for a zesty kick and crowned with fresh cilantro, this dish delivers bold Tex-Mex flavors in every bite. Perfect for a busy weeknight or a crowd-pleasing dinner, this easy-to-make pie comes together in just under an hour and is served hot with optional toppings like sour cream and diced avocado for the ultimate fiesta on your plate. Your family will love this delicious twist on a classic favorite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 8 medium Flour or corn tortillas
- 2 cups Shredded Mexican cheese blend
- 1 cup Black beans (rinsed and drained)
- 1 cup Sweet corn kernels (drained or fresh)
- 3 tablespoons Chopped fresh cilantro
- 1 can (4 oz) Diced green chilies
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Sliced black olives (optional)
- Sour cream, for serving (optional)
- Diced avocado, for serving (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round pie dish or baking dish.
In a large bowl, mix the shredded chicken with 1 1/2 cups of enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Stir until evenly coated.
Add the black beans, corn, diced green chilies, and 2 tablespoons of chopped cilantro to the chicken mixture. Mix well.
Spread a small amount of enchilada sauce (about 2 tablespoons) on the bottom of the prepared dish to prevent sticking.
Place a tortilla on the bottom of the dish. Spread 1/4 of the chicken mixture evenly over the tortilla, then sprinkle with 1/4 cup of shredded cheese.
Repeat the layering process (tortilla, chicken mixture, cheese) until you’ve used all the tortillas and filling, finishing with a tortilla on top.
Spread the remaining 1/2 cup of enchilada sauce over the top tortilla and sprinkle with the remaining shredded cheese. If desired, sprinkle sliced black olives over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with the remaining cilantro, and let the pie cool for 5 minutes before slicing.
Serve warm with sour cream and diced avocado, if desired.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
