EASY CHICKEN ENCHILADA PIE BAKE
Easy Chicken Enchilada Pie Bake is a one pot layered chicken enchilada casserole that is bursting with cheesy green chile and chicken enchilada flavor!
Provided by Courtney O'Dell
Categories Main Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line a casserole dish with parchment paper.
- Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
- Add peppers and onions, spread around the bottom.
- Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
- Place rest of tortillas on the top, spaced out in two rows.
- Smother with additional green chile enchilada sauce.
- Top with cheese and olives.
- Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
- Top with green onions.
- Let cool 5 minutes before serving.
Nutrition Facts : Calories 264 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, Sodium 249 grams sodium, Sugar 1 grams sugar
CHICKEN ENCHILADA PIE
A burrito dinner kit and chicken breasts create an easy main-dish pie that captures all the spice, color and delicious taste of traditional enchiladas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 10-inch nonstick skillet, cook chicken, stirring occasionally, until browned. Stir in water, seasoning mix and seasoned rice & beans (from dinner kit). Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered 9 to 11 minutes, stirring frequently, until almost all liquid is absorbed and rice is tender. Remove from heat.
- Spray 9-inch round (3-quart) glass baking dish or casserole with cooking spray. Cut tortillas (from dinner kit) in half. Layer 4 of the tortilla halves in bottom of baking dish. Top with half (2 cups) of the chicken mixture. Top with 4 tortilla halves. Spoon corn over tortillas. Spread half of the enchilada sauce over corn. Sprinkle with 1 cup of the cheese. Top with 4 tortilla halves. Top with remaining chicken mixture. Continue layering with remaining tortilla halves, enchilada sauce, cheese and onions.
- Bake 35 to 45 minutes or until mixture is hot and cheese is melted. Cool 5 minutes. Top with sour cream.
Nutrition Facts : Calories 540, Carbohydrate 54 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 4 g, TransFat 1 1/2 g
SPEEDY LAYERED CHICKEN ENCHILADA PIE
This main-dish chicken enchilada pie certainly stacks up-and it's ready in a flash, especially if you assemble it with Make-Ahead Shredded Chicken Breast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
- In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
- Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
- Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Nutrition Facts : Calories 540, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 5 g
CHICKEN ENCHILADA PIE
I clipped this from The Milwaukee Journal about 10 years ago. A Mexican-American woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it
Provided by HEP MEP
Categories Chicken
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
- Check halfway through to make sure onion and garlic are not browning.
- Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
- As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
- Add chilies, oregano, and salt.
- Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
- Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
- Repeat 3 times, ending with cheese.
- Tightly cover pan with foil and bake at 375°F for 45 minutes.
- Garnish with sour cream.
- Note: Recipe may be doubled--if so, use a 9x13-inch pan.
- You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.
FUNKY CHICKEN ENCHILADA CASSEROLE
Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.
Provided by Cooking44
Categories Chicken Enchiladas
Time 1h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
- Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
- Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
- Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g
ENCHILADA PIE
This impressive, hearty dish is perfect for vegetarians and meat eaters alike. -Jacqueline Correa, Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.
Nutrition Facts : Calories 367 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 818mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges
EASY ENCHILADA PIE
I got this off an internet site years ago and it's my favorite Mexican dish to make. It was from Roy Clark in Midwest Living Oct 1984. I have also made it with shredded chicken breast, and the last couple of times I made it I added a can of drained, rinsed light kidney beans. It's so yummy, honest! I lighten it up just a little using Campbell's "healthy" cream of chicken soup and skim or low fat milk. I also don't add the entire pack of taco seasoning...maybe about 3/4....but it's a taste preference.
Provided by shells75
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In large skillet, brown ground beef and chopped onion.
- Drain off fat.
- Stir in tomato sauce and taco seasoning.
- Bring mixture to boil; reduce heat and simmer uncovered for 5 min.
- Remove from heat.
- Stir together soup and milk.
- Spoon half of soup mixture into a 9 x 13" baking dish.
- Use 12 tortilla halves to place over the soup in dish, covering the bottom of the dish with no spaces.
- Spoon meat mixture over tortillas.
- Top with remaining tortillas.
- Spoon remaining soup mixture over tortillas.
- Top with cheese.
- Bake for 30 minutes or until heated through.
Nutrition Facts : Calories 694.3, Fat 37.8, SaturatedFat 18.8, Cholesterol 143.6, Sodium 1273.1, Carbohydrate 44.8, Fiber 5.5, Sugar 4.1, Protein 44.5
SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE
My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.
GREEN CHICKEN-ENCHILADA PIES
This dinner recipe gets its green coloring from mild green tomatillo salsa, which is widely available. Instead of using four small baking dishes, you can bake one pie in an eight-inch dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Lightly season chicken on both sides with salt and pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once, until browned, about 10 minutes. Transfer to a plate and let cool slightly; shred with two forks.
- Divide 1/4 cup salsa among four 6-inch, 1 1/2-cup shallow baking dishes. Layer in 12 tortilla quarters, another 1/2 cup salsa, half of shredded chicken, and 3/4 cup cheese, dividing evenly among dishes. Repeat layering. Finish with remaining 12 tortilla quarters, followed by remaining salsa and cheese.
- Place dishes on a rimmed baking sheet. Bake until bubbly and tops are golden brown in spots, 15 to 20 minutes. Let cool slightly before serving, with accompaniments.
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