Layered with savory shredded chicken, homemade enchilada sauce, and melty cheeses, our Chicken Enchilada Pie is takes a Tex-Mex favorite to a whole new level. Quick, easy, and budget friendly, this is a family favorite that's pretty enough for company.
Quick to put together, with a short list of simple ingredients, chicken enchilada pie is a regular menu item at our house. Our "picture perfect" spin on this old standard may look complicated, but it's actually faster and easier to put together than a traditional, rolled enchilada casserole.
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The video below shows the basic assembly of this enchilada pie, including how to make that pretty spiral on the top. (It's super easy!)
UPDATE April 2021: This was my very first recipe video, and while I was watching it again, I noticed that for one of the captions, I wrote that you should "allow it to cool before garnishing."
That should have said "allow it to cool for 10 minutes before garnishing." You don't want to be serving cold dinner! (Although I have had this casserole cold at midnight, and it's pretty darn tasty!
The Secret is in the Sauce
Here are a few tips to making this Chicken Enchilada Pie picture perfect.
Sauce: If at all possible, take the time to throw together a batch of our Slow Cooker Enchilada Sauce before you get started. (Yes, you can make it with canned sauce too, but then it will just be plain old run-of-the-mill yummy instead of Fabulously Delicious.)
Putting it all together: Don't let the assembly list intimidate you! Twenty minutes is a generous estimate of how long it will take to put together. It takes me just over 10 minutes...unless I'm making a movie about it, of course.
Chicken Enchilada Pie
Ingredients
- 1 pound shredded chicken
- 8 ounces light sour cream
- 6 6-inch corn tortillas [large]
- 12 4-inch corn tortillas [small]
- 3 cups shredded cheese I use a mixture of cheddar and pepper jack
- 2 ½ cups enchilada sauce
- Oil for preparing pie dish Coconut oil works well.
Garnish
- 1 whole avocado
- 1 tablespoons lemon juice
- ½ cup water
- ½ cup sour cream
- 2 tablespoons chopped cilanro
- 2 tablespoons chopped green onion
Instructions
- Preheat oven to 350°F [177°C].
- Mix shredded chicken and light sour cream in a medium bowl until well combined. Set aside.
- Cut 4 of the small tortillas in half, leaving the other 8 whole. Cut 3 of the large tortillas in half, leaving the other 3 whole.You can make this with all small tortillas, too. Or all big ones. Totally up to you.
Mini-Enchiladas for Top
- First. soften 8 small tortillas.If you have a gas stove, you can also soften the tortillas over an open burner set to medium. Use a pair of tongs to turn them frequently; until they are nicely softened, with tasty browned and charred portions that will add to the overall flavor. A faster, less time consuming way to soften tortillas is the wrap in paper towels and microwave for about 30 seconds.Put about two tablespoons of the chicken and sour cream mixture in the middle of one small tortilla and fold in half. Repeat with the remaining whole small tortillas. Set aside.
Enchilada Pie
- Generously oil a large deep-dish pie dish. Preheat oven to 350° F.TORTILLAS - Line the sides of the pie dish with the small half-tortillas, with the flat side facing the bottom of the dish.Line the bottom of the dish with 1 large whole and 2 large half tortillas. CHICKEN - Spread one-half of the remaining chicken and sour cream over the tortillas in the bottom of the pan. (Don't worry if a little of the pan is peeking through.)CHEESE - Top with ⅓ of the shredded cheese.TORTILLAS - Add another layer of 1 whole large and 2 large half tortillas.SAUCE - Spread 1 cup of enchilada sauce over the top of the tortillas.CHICKEN - Spread the remaining chicken mixture over the top of the sauce. (It may mix a little - not to worry.)CHEESE - Top with ⅓ of the shredded cheese.TORTILLAS - Add another layer of 1 whole large and 2 large half tortillas.SAUCE - Spread 1 cup of enchilada sauce over the top of the tortillas.Mini Enchiladas - In a circle radiating from the center (like wheel spokes), place the prepared mini enchiladas.SAUCE - Spread 1 to 1½ cups of enchilada sauce over the top of the tortillas.CHEESE - Top with ⅓ of the shredded cheese.Bake in preheated oven for 30-40 minutes.
Garnish & Serve
- Remove from oven and allow to cool for about 10-15 minutes.Pour 2 tablespoons lemon juice and ¼ cup water in a small bowl.Carefully slice avocado into even slices. Soak slices in lemon water for a few seconds.
- Place avocado slices around top of enchilada pie between the mini enchiladas, radiating from the center.Pipe or spoon sour cream into the "seed hole" in each avocado slice, and into the center of the pie.Sprinkle with chopped cilantro and green onions and serve.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Leftover idea:
One of our favorite things to do with cold, leftover enchiladas is slice them about ½ to ¾ inch thick and then fry them in a cast iron skillet with just a little butter. We fry them on all four sides to make "enchilada sticks," and serve them with fried eggs for a hearty weekend breakfast.
The cast iron pie dish used here is one of my all-time favorite kitchen purchases. I use it to make all kinds of sweet and savory pies, and at this point, I am convinced the cast iron makes almost everything better.
If you love cast iron cooking like we do, be sure to check out these great recipes:
- Cast Iron Shrimp & Grits Pizza {with GF Polenta Crust}
- Cornbread Breakfast Casserole (Leftover Makeover)
- Sweet Skillet Cornbread {with Pan-fried Maple Corn}
- Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter Sauce
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What a fun and delicious looking video! I watched it a couple of times: first to just watch & enjoy and see how you put the recipe together, then again to pay attention to the details of things like the font and word placement (easy to read and attractive background), taking note of the music (great choice!), and that your choice of the cast iron pie dish that captured my attention from the very first shot!! (OMG I LOVE it! Thank you for providing the info oh how to get one.)
Dang! You're such a pro at everything you do. Congratulations on such a fun, entertaining, and appetizing recipe video! I think you've got it down!
Thanks so much for all of your kind words, Gail. I love the detail you leave in your comments, and appreciate knowing what worked for you in the video.
This looks so good. I especially love your video tutorial! Step-by-steps are always helpful. Thanks for sharing!
Thank you, Brianne!
That pie looks amazing - something impressive to serve at a dinner party! Plus congratulations on your first video, it's a great way to explain the recipe and love how the logo is perfect inside that pretty pie dish!
Thanks so much, Pech! I was kind of excited about the "logo in the pie dish" thing too!
Yum! Looks so tasty. And I LOVE the video! I just started making short food videos. They're so helpful, not to mention entertaining. Nice job!!
Wow that looks delicious!
Thanks, Caitlyn!
This recipe sounds and looks delicious! I like that I can make basically an entire meal in one pan!
Thank you! I love one-pan and one-pot meals too.
Yum, that looks so good. Thanks for sharing the recipe!
Thank you, Amal!
Oh wow wow! This looks amazing!!!
Glad you like it, Kat!
oh my YUM. I def want to try this, and the video made me feel like I was about to fiesta! LOVE it. thanks for the recipe 🙂
Mexican food is my weakness. Totally! I love all Mexican food. I love going to Mexican restaurants and trying everything on the menu. But I also love to make Mexican food.
I made three pans of this last night, with your enchilada sauce! Swapped cheesy mashed potato and black beans for the chicken. It was soooo good. Lots of leftovers.
WOW, looks amazing! Love the video too. Making this tonight. Where do I get that fab pie plate? 🙂
Susan, the note at the bottom of the post contains a link to the pie plate on Amazon. I love it - it's one of the best "kitchen equipment" purchases I've ever made.