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chicken enchilada pie

Cinditty avatar
Recipe by
Cindy Cooke
@Cinditty
Anaheim, CA

This is another family favorite and can also be made with ground beef. No matter if you choose chicken or beef it will be a hit! Enjoy!

yield 6 -8 (depending on portion size)
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For chicken enchilada pie

  • 3-4 md
    boneless chicken breasts
  • 29 oz can
    enchilada sauce
  • 2 15 oz can
    refried beans
  • 2-4 Tbsp
    milk
  • 1/4 -1/2 tsp
    taco seasoning mix
  • 1 7oz can
    green chiles, mild
  • 1/2 md
    onion, chopped
  • 3 c
    (approx) shredded cheddar or mexican four cheese blend cheese
  • 8-12
    corn tortillas (depending on size) - if you use the 4 ½ “ tortillas (as shown), you will need 12 (6 for each layer). if you use the standard size corn tortilla, you will need 8 (4 for each layer).
  • 1 md
    container of sour cream
  • 1
    13 x 8 x 2 inch baking dish lightly coated with pam (non stick spray). set aside.

How To Make chicken enchilada pie

  • 1
    Chicken Prep: Season and bake or BBQ the boneless chicken breasts to your liking. Cool and cut chicken into bite size cubes and place in a mixing bowl. Add enough enchilada sauce to coat the chicken thoroughly. Set aside.
  • 2
    On the stove, place refried beans in a sauce pan. Stir in milk, taco seasoning, green chilies and onion. Heat bean mixture through until blended, turn off heat. Set aside.
  • 3
    Reserve approximately 1 to 1 ½ cups enchilada sauce in a small baking dish. Set aside.(this will be used to coat the corn tortillas in the layering process).
  • 4
    Layering Process: In the 13 x 8 x 2 inch baking dish, take 1 corn tortilla at a time, running both sides through the reserve enchilada sauce and place in the baking dish covering the bottom.
  • 5
    Layer 1: Spread a layer of the bean mixture over the tortillas. Then place a layer of the cubed chicken over the bean mixture. Then place a light layer of cheese over the chicken. Finish with another layer of tortillas coated in enchilada sauce over the top of the chicken and cheese.
  • 6
    Layer 2: Repeat step 5, but instead of finishing with tortillas, finish with a generous layer of cheese to completely cover the chicken.
  • 7
    Place in a 325 degree oven for 20 to 25 minutes, until heated through and the cheese is melted. Remove from oven and allow to rest for 5 minutes before cutting.
  • 8
    Cut into desired portions and top with sour cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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