Oh boy, it’s Chicken Enchilada Pie. Don’t worry about leftovers—there likely won’t be any. This delicious casserole tastes just like a chicken enchilada but is drenched in sauce and cheese to create a melty sensation no one can say no to.
Can a pie or casserole be easier to fix than the dish it’s based on? Oh yes! That’s because instead of having to roll a bunch of individual enchiladas stuffed with chicken and topped with cheese, you can simply layer round tortillas into a dish and make something similar to a chicken enchilada lasagna—wait a minute! That’s a great recipe idea, too!
Chicken enchilada pie is a fun and interesting take on a familiar Mexican favorite. With only six ingredients, like canned chicken and store-bought enchilada sauce, it’s the easiest, most delicious casserole you can whip up and cook in 35 minutes flat, with only 5 minutes of prep!
Now that’s a dinner I call fabulous.
Great For Parties And Highly Adaptable
Chicken enchilada pie is the perfect dish to serve at a Mexican buffet, a Mexican-themed party, or to serve on any celebratory occasion. Because it’s so easy to fix, you can make a lot of other dishes to serve on the side for a truly Mexican feast.
Also, this casserole is extremely easy to adapt to suit anyone’s tastes. You can make a spicier casserole with a layer of medium-heat salsa or picante sauce. Also, you could sprinkle chopped jalapeños on the casserole. If you’re a guacamole lover, you could add a layer of guacamole or sour cream on top. Also, the cheddar cheese can be layered with, mixed with, or swapped out for hot pepper cheese, Monterey Jack, or a Mexican cheese blend.
Get as inventive as you want. For cold toppings, it’s best to add those after the baking is done and right before service so they don’t make your other layers wet and soggy.
Serving Suggestions
There are plenty of other dishes that will pair well with this recipe. For example, serve this pie with Ranch Buffalo Chicken Nachos, a Fresh Mexican Salad, or Cheesy Mexican Rice. For dessert, you can make some Sopapillas.
Chicken Enchilada Pie
Ingredients
- 5 8-inch flour tortillas
- 2 10-ounce cans of mild enchilada sauce
- 1 15-ounce can of black beans drained and rinsed
- 1 15-ounce can of whole kernel corn drained
- 1 10 to 12-ounce can of chicken drained
- 2 cups of shredded cheddar cheese
Instructions
- Preheat your oven to 375°F.
- Layer the ingredients in a circular pan. Start with a tortilla, then enchilada sauce, beans, corn, chicken, and cheese. Repeat the layers, ending with cheese on top.
- Bake for 25-30 minutes. You're looking for the cheese to be bubbly and slightly golden.
- Let it cool for 5 minutes. This makes it easier to cut and serve.
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