Layered Chicken Enchilada Pie Recipes

EASY CHICKEN ENCHILADA PIE BAKE

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.

SPEEDY LAYERED CHICKEN ENCHILADA PIE

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.

LAYERED TORTILLA PIE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

ENCHILADA PIE

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.

LAYERED CHICKEN ENCHILADAS

Steps:

• Heat oven to 350F degrees.
• Heat oil in a small skillet to 350F.
• Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
• Place one tortilla on a lightly greased baking sheet.
• Sprinkle with ¼ cup cheese, ¼ cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
• Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
• Sprinkle with ¼ cup cheese.
• Repeat process with remaining tortillas to make 3 additional stacks.
• Bake at 350F for about 15 minutes.

LAYERED CHICKEN ENCHILADA PIE

Steps:

• Heat oven to 350 degrees. Spray the large oval Corelle pan with PAM. Cut 3 tortillas in half. Cut remaining 3 tortillas into strips. In large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce. Layer 2 tortillas in bottom of dish. Fill in with tortilla strips. Spread with ¼ cup enchilada sauce and ½ chicken mixture. Top with 2 tortillas halves; fill in with strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and strips. Top with remaining 2 tortilla halves and strips, enchilada sauce, and remaining chicken mixture. Top with tortilla halves and strips. Top with remaining salsa, cheese and 2 tablespoons of green onions. Bake at 350 degrees for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

CHICKEN ENCHILADA PIE

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.

CHICKEN ENCHILADA PIE

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.

SPEEDY LAYERED CHICKEN ENCHILADA PIE

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce mix well.Layer 4 tortilla halves in bottom of sprayed 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 at 350°F. for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions. Nutrition Per Serving: Calories 540 Protein 35g Carbohydrate 57g Fat 19g Sodium 1410mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.