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    Home » Recipes » Main Dishes

    Picture Perfect Chicken Enchilada Pie

    Published: Jan 22, 2016 · Modified: Nov 8, 2023 · 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, 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.

    Finished chicken enchilada pie framed with old photo corners.
    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.

    Tortillas cut and arranged on cutting board.

    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.

    Mini enchiladas arrenged on a green tray.

    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:

    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).

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

    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.

    Baked, ungarnished enchilada pie.

    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.

    Baked enchilada pie is an easy enchilada casserole garnished with avocado slices, sour cream, and chopped cilantro.

    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. 

    Enchilada pie with one slice cut and removed.

    More Tex-Mex Inspiration

    • Easy, Old School Tamale Pie
      Old-School Tamale Pie
    • Enchilada soup in hand-built clay bowl, garnished with corn, tortilla strips, and cilantro.
      Chili's Chicken Enchilada Soup
    • Four creamy seafood enchiladas on a platter, garnished with bay shrimp, cilantro, and cotija. Mango salad on the side.
      Creamy Seafood Enchiladas
    • Layered taco sald in a large glass serving bowl, sitting on a wrought-iron bistro table.
      Layered Taco Salad (Vintage Recipe)

    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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    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
    Diet: Gluten Free
    Prep Time:20 minutes minutes
    Cook Time:30 minutes minutes
    Total Time:50 minutes minutes
    Servings: 8 servings
    Calories: 378kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 9-inch pie dish or 9x9 baking pan or casserole dish

    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 cheddar cheese Or pepper jack
    • 2½ 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, and leave the other 8 tortillas whole. Cut 3 of the large tortillas in half, and leave the other 3 tortillas whole.
    • 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.
    • 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:
      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.)
      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.
    • 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.

    Video

    Notes

    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.
     
    Nutrition facts do not include garnish ingredients.  

    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!

    Love it? Pin it! If you love this easy chicken enchilada casserole recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

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

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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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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