Chicken Enchilada Pie Recipes

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EASY CHICKEN ENCHILADA PIE BAKE



Easy Chicken Enchilada Pie Bake image

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

16 corn tortillas
1 bell pepper, halved and sliced into long thin strips (pre-sauteed, or raw)
1 onion, halved and sliced into long strips (pre-sauteed, or raw)
1 cup sour cream
1 cup pinto beans
2 cups chicken, shredded
2 cups 505, or similar brand green chile enchilada sauce, divided
2 cups cheddar cheese, extra sharp
1/2 cup olives, sliced into rings
1 green onions, diced

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



Chicken Enchilada Pie image

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

1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups water
1 box (15.5 oz) Old El Paso™ burrito dinner kit
1 cup frozen white shoepeg corn
1 can (19 oz) Old El Paso™ enchilada sauce
2 cups shredded Monterey Jack cheese (8 oz)
2 tablespoons thinly sliced green onions (2 medium)
1/4 cup sour cream, if desired

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



Speedy Layered Chicken Enchilada Pie image

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

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (19 oz) Old El Paso™ hot enchilada sauce
1 cup frozen white shoepeg corn (from 9-oz box), thawed, drained
1 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired

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



Chicken Enchilada Pie image

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

2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4-1/2 onion, chopped
1 minced garlic clove
2 tablespoons flour
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken
2 (4 ounce) cans of chopped green chilies
1/4 teaspoon dried oregano
1/2 teaspoon salt
12 corn tortillas, quartered
1 (16 ounce) can refried beans
2 -3 boneless chicken breast halves, cooked and shredded
8 -10 ounces shredded cheddar cheese
tomatoes (your pleasure) or salsa (your pleasure)

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



Funky Chicken Enchilada Casserole image

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

12 (6 inch) corn tortillas
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 tablespoon ground cumin
1 tablespoon taco seasoning mix
1 pinch cayenne pepper, or more to taste
1 medium onion, chopped
8 cloves garlic, chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn
½ bunch fresh cilantro, chopped
2 cups shredded pepper Jack cheese

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



Enchilada Pie image

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

1 package (12 ounces) frozen vegetarian meat crumbles
1 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/2 cup water
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches)
2 cups shredded reduced-fat cheddar cheese
Optional toppings: sour cream, cilantro, lime wedges, salsa

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



Easy Enchilada Pie image

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

1 lb lean ground beef
1/2-1 small onion, chopped
8 ounces tomato sauce
1 package taco seasoning mix
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
12 6-inch corn tortillas, size cut in half
8 ounces shredded cheddar cheese or 1 Mexican blend cheese

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



Slow-Cooker Green Chile Chicken Enchilada Pie image

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

3 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) mild green enchilada sauce
1 can (4 to 4-1/2 ounces) chopped green chiles
1/4 cup minced fresh cilantro
1 tablespoon lime juice
9 corn tortillas (6 inches)
3 cups shredded Colby-Monterey Jack cheese
Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

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



Green Chicken-Enchilada Pies image

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

4 boneless, skinless chicken thighs (about 1 pound, 6 ounces)
Coarse salt and freshly ground pepper
1 tablespoon safflower oil
1 jar (15 ounces) mild green tomatillo salsa (1 3/4 cups)
9 corn tortillas (5-inch), quartered
2 1/4 cups coarsely grated (on the large holes of a box grater) Monterey Jack
Cilantro sprigs, very thinly sliced radish, and lime wedges, for serving

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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From skinnytaste.com


CHICKEN ENCHILADA PIE A HEARTY SUPPER AWAITS - SOUTHERN PLATE
Stir together 1+1/2 cans of Enchilada sauce and chicken, breaking up the chicken into smaller pieces as you do so. Place one flour tortilla in bottom of pan. Spread with 1/4 chicken enchilada sauce. Top with 1/4 black beans, 1/4 corn, and 1/4 cheese. Cover with another flour tortilla. Repeat this process with three more tortillas.
From southernplate.com


GLUTEN FREE CHICKEN ENCHILADA PIE WITH SALSA VERDE RECIPE
Preheat the oven to 350°F. Set aside ¼ cup each of the cheddar and jack cheeses. In a bowl, mix together the chicken, the remaining cheddar and jack cheeses, and sour cream. Season to taste with salt and pepper. Pour 1/3 cup of the salsa into the bottom of an 8-inch ovenproof skillet or baking dish. Cover with 1 tortilla, one-third of the ...
From gffmag.com


SMOKED CHICKEN ENCHILADA PIE - SOUTHERN BOY DISHES
2014-05-13 Grill chicken thighs for 5 to 6 minutes on each side or until internal temperature reaches 165 degrees. 2. Remove chicken and grill tortillas on each side for 30 to 45 seconds until slightly browning. When chicken is cooled, chop into …
From southernboydishes.com


CHICKEN ENCHILADA PIE - LYNN'S KITCHEN ADVENTURES
Instructions. Preheat oven to 350 degrees. Spread about 1/4 cup enchilada sauce in the bottom of 9x9 oven-proof dish or a deep-dish pie plate. Arrange two or three tortillas on top of the sauce, tearing the tortillas, and arranging to fit the dish if needed.
From lynnskitchenadventures.com


CHICKEN ENCHILADA CASSEROLE - DINNER AT THE ZOO
2019-03-19 Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray. Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered. Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of ...
From dinneratthezoo.com


CHICKEN ENCHILADA POT PIE | 12 TOMATOES
2 1/2 cups cooked chicken, chopped or shredded 1/2 teaspoon chili powder 1/2 teaspoon cumin 1 1/2 cups shredded Mexican blend cheese Kosher salt and freshly ground black pepper, to taste Preparation Preheat oven to 400°F. In a large skillet or saucepan, heat butter over medium heat. Add onion and cook until softened, 3-4 minutes.
From 12tomatoes.com


CHICKEN ENCHILADA CORNBREAD PIE RECIPE - TABLESPOON.COM
2017-03-08 Add enchilada sauce, salsa, chicken, black beans, and 1 cup of Mexican cheese. Stir all ingredients until evenly mixed. Stir all ingredients until evenly mixed. 3
From tablespoon.com


CHEESY CHICKEN ENCHILADA PIE RECIPE FROM H-E-B
Add chicken, taco seasoning, and salt, stir to combine and cook through for 2 minutes until chicken is heated. Add remaining soup, stir and cook 1 more minute. Add remaining soup, stir and cook 1 more minute.
From heb.com


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