Picture Perfect Chicken Enchilada Pie

Layered with savory shredded chicken, enchilada sauce, and melty cheeses, this Chicken Enchilada Pie is a tried-and-true family favorite. Dress it up for company, or dress it down for a simple, delicious weeknight meal.

Jump to:

• Why You Will Love this Enchilada Pie Recipe
• Enchilada Pie Ingredients
• How to Make Chicken Enchilada Pie
• Substitutions
• Variations
• Equipment
• Storage
• Top Tip: What to Do with Leftover Enchiladas
• More Tex-Mex Inspiration
• What to Serve with Enchilada Pie
• Chicken Enchilada Pie

Why You Will Love this Enchilada Pie Recipe

This easy chicken enchilada casserole 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. (i.e., use homemade sauce, tortillas, guacamole, make it in a pie dish, etc.)
• You can dress it down for a fast, easy weeknight dinner. (i.e., use canned sauce, canned chicken, layer it in a baking pan, 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.

Enchilada Pie Ingredients

• 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.
• Sour Cream: Use whatever sour cream you prefer: whole, light, on non-fat.
• Enchilada Sauce: Y'all know me - I'll always go for homemade when I can, so I use a batch of homemade enchilada sauce for this recipe; but canned sauce reduces the prep time to 15-20 minutes.
• Tortillas: We use a combination of small (street-taco size) corn tortillas and regular, taco size corn tortillas when we make enchilada pie in a pie shell. If we make it in a casserole dish, we just use regular corn tortillas. You can also make it using flour tortillas.

How to Make Chicken Enchilada Pie

Mix the shredded chicken and sour cream in a medium bowl until well combined. Set aside.

To create the pie as illustrated, first cut 4 of the small tortillas in half, and leave the other 8 tortillas whole. Cut 3 of the large tortillas in half, and leave the other 3 tortillas whole.

Soften 8 small tortillas:

• Gas Stove (recommended): If you have a gas stove, 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.

Alternately, you can soften the tortillas by dipping then briefly in warmed enchilada sauce.

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.

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.

Add the following layers:

1. Chicken - Spread ½ 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.)
2. Cheese - Top with ⅓ of the shredded cheese.
3. Tortillas - Add another layer of 1 whole large and 2 large half tortillas.
4. Sauce - Spread 1 cup of enchilada sauce over the top of the tortillas.
5. Chicken - Spread the remaining chicken and sour cream over the sauce. (It may mix a little - not to worry.)
6. Cheese - Top with ⅓ of the shredded cheese.
7. Tortillas - Add another layer of 1 whole large and 2 large half tortillas.
8. Sauce - Spread 1 cup of enchilada sauce over the top of the tortillas.

After the last layer of Sauce, add the prepared mini-enchiladas in a circle radiating from the center (like wheel spokes).

Spread 1 to 1½ cups of enchilada sauce over the top of the tortillas, and top with the remaining ⅓ of the shredded cheese.

Bake in preheated oven at 350°F (177°C) for 30-40 minutes.

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.

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.

Substitutions

• Chicken: Shredded leftover turkey, shredded beef, and shredded pork all make delicious substitutes for the chicken in these enchiladas.
• Cheese: Use any shredded cheese you like. Get creative!
• Enchilada Sauce: Green enchilada sauce or tomatilla sauce are good option; or try molé sauce for a truly unique enchilada.
• Sour Cream: Plain Greek yogurt is a good option. Cashew cream will also work.
• Tortillas: Flour tortillas work fine.

Variations

This easy chicken enchilada casserole recipe is extremely adaptable; change the filling, the sauce, or even the tortillas and create something truly unique.

• Beef Enchilada Pie: Use shredded beef and red enchilada sauce.
• Vegetarian Enchilada Pie:
• Bean & Cheese Enchilada Pie: Substitute mashed cooked beans for the chicken, and double the cheese. (Vegetarian)

Equipment

The cast iron pie dish that we use to make this enchilada pie recipe is one of my all-time favorite kitchen purchases. It's the perfect weight and size, and it has a rustic vibe that goes well with enchilada pie. I use our cast iron pie plate to make all kinds of sweet and savory pies. (At this point, I am convinced the cast iron makes almost everything better.) You can also use a large pie plate, cast iron skillet, or 9x9 casserole dish or baking pan for this recipe.

Warning: If you plan to make this recipe ahead and freeze it, be sure to choose a non-glass option. Putting a cold glass pie or casserole dish in a hot oven can result cracking and breaking.

Storage

Refrigerator: Cover tightly with plastic film. Enchilada pie will last about a week in the fridge. Reheat in the microwave or bake at 350°F (177°C) for 25-30 minutes until heated through.

Freezer: Chicken enchilada pie can be made ahead and frozen. In a metal or disposable pie dish or metal 9x9 baking pan, make this recipe up to the point it goes in the oven. Instead of baking, wrap the pie first in plastic wrap and then in aluminum foil.

Freeze for up to 3 months. Defrost in refrigerator and bake as directed at 350°F (177°C) for 40-50 minutes.

Top Tip: What to Do with Leftover Enchiladas

One of our favorite things to do with cold, leftover enchilada casserole is slice it ½ to ¾ inch thick, and then fry the slices in a cast iron skillet with just a little butter. We like to fry the slices on all four sides to make "enchilada sticks," and serve them with fried eggs for a hearty weekend breakfast. 

More Tex-Mex Inspiration

What to Serve with Enchilada Pie

We like to serve chicken enchilada pie with a simple mango-avocado salad and some refried beans or black beans, with extra avocado or guacamole, sour cream, lime, and chopped cilantro on the side. Enchilada pie also pairs especially well with Melotes Mexicanos (street corn), arroz verde (Mexican green rice), and gazpacho.

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