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    Home » Recipes » Main Dishes

    Picture Perfect Chicken Enchilada Pie

    January 22, 2016 • Updated: March 29, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Finished chicken enchilada pie framed with old photo corners. Pin text reads: Picture Perfect Chicken Enchilada Pie; fast, easy to make, budget-friendly.

    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. 

    Finished chicken enchilada pie framed with old photo corners.
    Jump to:
    • Why You Will Love this Recipe
    • What Goes into this Recipe
    • How to Make this Recipe
    • FAQs
    • Cast Iron Cooking
    • Chicken Enchilada Pie

    Why You Will Love this Recipe

    Chicken enchilada pie is a regular menu item at our house. There are a lot of reasons to love it:

    • It has a simple list of ingredients.
    • It is fast and easy to put together.
    • It can be made ahead of time.
    • You can fancy it up for a party, Cinco de Mayo celebration, or potluck win. (i.e., use homemade sauce, tortillas, guacamole, etc.)
    • You can dress it down for a fast, easy weeknight dinner. (i.e., use canned sauce, canned chicken, etc.)
    • It makes great leftovers.

    Our "picture perfect" spin on this old standard may look complicated, but it's actually just as easy to put together as a traditional, rolled enchilada casserole. 

    Don't feel like making it round, or pretty? No problem; just layer it into your favorite casserole dish.

    Baked enchilada pie garnished with avocado slices, sour cream, and chopped cilantro.

    What Goes into this Recipe

    Chicken: We like to use roaster chicken, but it is also a great way to use leftover chicken. It doesn't need to be pretty.

    Cheese: Use shredded cheddar, Monterey jack, or cheddar-jack. We like to use a little crumbled cotija on top, too.

    Tortillas: This recipe lists both large and small corn tortillas; this is entirely for appearances. If you aren't as concerned about how the final pie looks, you can use any combination of tortillas you want. Garnishes will do a lot for the final presentation, too!

    Enchilada Sauce: (The secret is in the sauce!) If at all possible, take the time to throw together a batch of our Slow Cooker Enchilada Sauce before you get started.

    You can make this recipe with canned sauce, too. (Among store brands, we recommend Rosarita's.)

    How to Make this Recipe

    Prep Filling & Tortillas

    Mix the shredded chicken and 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.

    Tortillas cut and arranged on cutting board.

    Make Mini Enchiladas

    Soften 8 small tortillas:

    • Gas Stove (recommended): 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.
    • Stovetop: Heat a heavy skillet on high for a few minutes. Dry-fry the tortillas for a minute or two, until they begin to soften.
    • Microwave: Wrap the tortillas in a tortilla warmer or 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.

    Mini enchiladas arrenged on a green tray.

    Assemble Enchilada Pie

    Don't let the assembly 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.)

    Generously oil a large deep-dish pie dish. Preheat oven to 350°F | 177°C.

    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.

    Cast iron pie dish lined with corn tortillas.

    Add the following layers:

    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 and sour cream over 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.

    Small enchiladas arranged as spokes in wheel in pie dish, topped with thick red sauce.

    Sauce - Spread 1 to 1½ cups of enchilada sauce over the top of the tortillas.

    Cheese - Top with ⅓ of the shredded cheese.

    Baked, ungarnished enchilada pie.

    Bake in preheated oven for 30-40 minutes.

    Garnish & Serve

    Remove the pie from the 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.

    Enchilada pie baked, with slices of avocado arranges as spokes on top, some filled with sour cream.

    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.

    FAQs

    What can you do with leftover enchilada pie?

    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. 

    How long does enchilada pie last?

    Properly refrigerated, enchilada pie will last about a week.

    Enchilada pie with one slice cut and removed.

    Cast Iron Cooking

    The cast iron pie dish that we use to make this enchilada pie recipe 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. 

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    Finished chicken enchilada pie framed with old photo corners.

    Chicken Enchilada Pie

    Layered with savory shredded chicken, enchilada sauce, and melty cheeses, our Chicken Enchilada Pie is takes a Tex-Mex favorite to a whole new level.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Dish Casserole
    Cuisine: Tex-Mex
    Prep Time:20 minutes
    Cook Time:30 minutes
    Total Time:50 minutes
    Servings: 8 servings
    Calories: 378kcal
    Author: Renee
    Prevent your screen from going dark

    Ingredients

    US Customary - Metric
    • 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.
      • Gas Stove (recommended): 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.
      • Stovetop: Heat a heavy skillet on high for a few minutes. Dry-fry the tortillas for a minute or two, until they begin to soften.
      • Microwave: Wrap the tortillas in a tortilla warmer or 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 - Arrange the prepared mini enchiladas in a circle radiating from the center (like wheel spokes).
      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.

    Video

    Notes

    Nutrition facts do not include garnish ingredients.  

    Leftover Inspiration: Slice cold, leftover enchiladas about ½ to ¾ inch thick and then fry them in a cast iron skillet with just a little butter.
    Fry on all four sides to make "enchilada sticks," and serve them with fried eggs for a hearty breakfast. 

    Nutrition

    Serving: 1slice | Calories: 378kcal | Carbohydrates: 27g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 994mg | Potassium: 297mg | Fiber: 4g | Sugar: 6g | Vitamin A: 901IU | Vitamin C: 2mg | Calcium: 292mg | Iron: 2mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    More Main Dish Recipes

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Susan | LunaCafe says

      February 03, 2016 at 9:48 am

      WOW, looks amazing! Love the video too. Making this tonight. Where do I get that fab pie plate? 🙂

      Reply
      • Renée ♥ says

        February 03, 2016 at 1:26 pm

        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.

        Reply
    2. Harriet says

      January 28, 2016 at 5:49 pm

      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.

      Reply
    3. Rahul @ samosastreet says

      January 25, 2016 at 5:58 pm

      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.

      Reply
    4. Stephanie Gilbert says

      January 25, 2016 at 3:38 pm

      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 🙂

      Reply
    5. Kat says

      January 25, 2016 at 1:17 pm

      Oh wow wow! This looks amazing!!!

      Reply
      • Renée ♥ says

        January 25, 2016 at 1:48 pm

        Glad you like it, Kat!

        Reply
    6. Amal says

      January 25, 2016 at 12:52 pm

      Yum, that looks so good. Thanks for sharing the recipe!

      Reply
      • Renée ♥ says

        January 25, 2016 at 1:48 pm

        Thank you, Amal!

        Reply
    7. Parenting Patch says

      January 24, 2016 at 5:00 pm

      This recipe sounds and looks delicious! I like that I can make basically an entire meal in one pan!

      Reply
      • Renée ♥ says

        January 24, 2016 at 5:13 pm

        Thank you! I love one-pan and one-pot meals too.

        Reply
    8. Caitlyn says

      January 24, 2016 at 4:01 pm

      Wow that looks delicious!

      Reply
      • Renée ♥ says

        January 24, 2016 at 4:12 pm

        Thanks, Caitlyn!

        Reply
    9. Mary @ Vindulge says

      January 23, 2016 at 9:41 am

      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!!

      Reply
    10. Pech says

      January 22, 2016 at 10:13 am

      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!

      Reply
      • Renée ♥ says

        January 23, 2016 at 6:35 am

        Thanks so much, Pech! I was kind of excited about the "logo in the pie dish" thing too!

        Reply
    11. Brianne says

      January 22, 2016 at 9:29 am

      This looks so good. I especially love your video tutorial! Step-by-steps are always helpful. Thanks for sharing!

      Reply
      • Renée ♥ says

        January 23, 2016 at 6:39 am

        Thank you, Brianne!

        Reply
    12. Gail says

      January 22, 2016 at 8:29 am

      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!

      Reply
      • Renée ♥ says

        January 23, 2016 at 6:38 am

        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.

        Reply

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