Chicken Enchilada Pie
A hearty and cheesy casserole combining tender chicken, creamy soups, and flavorful green chilies, layered with tortillas and topped with melted cheese. Perfect for family dinners or casual gatherings, this dish offers comfort and bold flavors with minimal prep and baking time.
Ingredients
Instructions
- Tenderize the chopped onion in the stick of oleo.
- Add the cream of chicken soup, cream of mushroom soup, pimento, chopped green chilies, and cooked chicken to the onion and oleo mixture.
- Cover the bottom of a casserole dish with torn soft corn tortillas.
- Pour the soup mixture over the tortillas.
- Sprinkle grated cheese on top of the soup mixture.
- Bake for 1 hour at 350°F (175°C).
Tips & Substitutions
For added flavor, consider using rotisserie chicken for a quicker prep. If you prefer a spicier kick, substitute the canned green chilies with jalapeños. Corn tortillas can be replaced with flour tortillas for a different texture. To enhance the dish, add some black beans or corn to the mixture. This Chicken Enchilada Pie is a great alternative to traditional Mexican recipes.
Serving Suggestions
This Chicken Enchilada Pie pairs wonderfully with a side of Mexican rice or a fresh green salad. For a complete meal, serve with sour cream, guacamole, or salsa on the side. It also goes great with a refreshing drink like a margarita. For more ideas, check out other delicious Chicken recipes that complement this dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for convenience, though the oven method helps maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchilada Pie contains roughly 437 calories, with 11g protein, 65g carbohydrates, and 17g fat. It is an excellent source of vitamin C (82% of the Daily Value), dietary fiber (26% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 897mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Chicken Enchilada Pie a day in advance. Assemble the layers and cover them tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed. This allows the flavors to meld and makes for a convenient meal option.
What can I substitute for the cream soups?
If you prefer a healthier option, you can use homemade white sauce or a blend of Greek yogurt with chicken broth as a substitute for cream soups. This will give a lighter texture while still maintaining moisture in the dish.
Can I freeze the Chicken Enchilada Pie?
Yes, you can freeze the assembled Chicken Enchilada Pie before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).