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chicken enchilada pie

(3 ratings)
Yoza avatar
Recipe by
Yolanda Stewart
@Yoza
houston, TX

My family enjoyed this Chicken Enchilada Pie. It was quick to fix and delicious.

(3 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr
method Pan Fry

Ingredients For chicken enchilada pie

  • 15-20 sm
    corn tortillas
  • 3 c
    shredded chicken, cooked
  • 1 can
    rotel diced tomatoes and green chile
  • 2 can
    rotel original tomato sauce, 6oz
  • 1 c
    shredded colby jack cheese
  • 1 c
    velveeta shreds
  • 1 c
    shredded mozzarella cheese
  • 2 c
    green onions, diced, divided
  • 2 c
    yellow onions, diced, divided
  • salt and pepper to taste

How To Make chicken enchilada pie

  • 1
    Sautee 1 cup each of green onions and yellow onions. Add chicken; mix well. Season to taste. [I mildly used salt, black pepper and garlic powder. I say "mildly" because the Rotels comes with its own burst of seasoning too]. I wouldn't want to over-season. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
  • 2
    Pour Rotel[s] over chicken mixture. In a separate skillet, spray nonstick spray, layer tortillas about 7-8 tortillas or until the bottom of the skillet is covered. Do not double layer. Spoon mixture over tortillas. Sprinkle 1/2 cup of all cheeses over mixture. Repeat with tortillas, meat mixture and cheeses, layered and fill. Cover skillet; simmer heat, cook 5 minutes to 10 minutes or until cheeses melt. Serve immediately.
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