Name: Chicken Enchilada Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound shredded chicken; 8 ounces light sour cream; 6 6- inch corn tortillas [large]; 12 4- inch corn tortillas [small]; 2 cups shredded cheese (I use a mixture of cheddar and pepper jack); 2 1/2 cups enchilada sauce; Oil for preparing pie dish (Coconut oil works well.); Sliced avocado; 2 tablespoons lemon juice; 1/4 cup water; Light sour Cream; 2 tablespoons chopped cilanro; 2 tablespoons chopped green onion

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Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a meal that’s pretty enough to serve to your mother-in-law.*

(Just don’t tell her how easy it is to make!)

I have to tell you that, besides fact that this is a wicked delicious recipe, the other thing that made me the so excited to share it was that it gave me the opportunity to make my first stop-motion foodie video!

The video below illustrates how to assemble the Chicken Enchilada Pie so much more effectively than a ton of text (although I did write it all up, because I know some folks like to print their recipes out). Anyway, when I finished putting together the video and watched it through for the first time, I felt like a kid who had just learned to ride a bike – a little wobbly, but still pretty proud of myself. It’s less than a minute long, so take a breather and enjoy!

The secret to making this dish taste fabulous really is in the sauce.

If at all possible, take the time to throw a batch of my Slow Cooker Enchilada Sauce together 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.)

Here are the nitty-gritty details:

NOTE: The assembly list looks long, but 20 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

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Author Renée B. ♥ The Good Hearted Woman

Ingredients

1 pound shredded chicken
8 ounces light sour cream
6 6- inch corn tortillas [large]
12 4- inch corn tortillas [small]
2 cups shredded cheese I use a mixture of cheddar and pepper jack
2 1/2 cups enchilada sauce
Oil for preparing pie dish Coconut oil works well.

Garnish

Sliced avocado
2 tablespoons lemon juice
1/4 cup water
Light sour Cream
2 tablespoons chopped cilanro
2 tablespoons chopped green onion

Instructions

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

Make the mini enchiladas for the top:

Wrap the 8 whole small tortillas in paper towels and microwave for about 30 seconds to softened.
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.

To assemble:

Generously oil a large deep-dish pie dish. Preheat oven to 350° F.
Tortillas: Line the side of the 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 1/3 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 1/3 of the shredded cheese.
Tortillas: Add a final layer of tortillas, 1 whole large and 2 half large.
Sauce: Spread 1 cup of enchilada Sauce over the tortillas.
Mini Enchiladas: In a circle radiating from the center (like wheel spokes), place the prepared mini enchiladas.
Sauce: Top with 1/2 cup enchilada sauce and spread around so that all the mini enchiladas have a thin layer on them.
Cheese: Sprinkle the final 1/3 of the cheese over the top.
Bake in preheated oven for 30-40 minutes.
Remove from oven and allow to cool for about 15 minutes.

Garnish:

Pour 2 tablespoons lemon juice and 1/4 cup water in a small bowl.
Slice avocado and put the slices in the 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.

*Just for the record, both my mothers-in-law – past and present – are awesome and love my cooking. (At least that’s what they tell me 😉 )

Note: The cast iron pie dish used here is one of my all-time favorite kitchen purchases. I bought it after I saw this recipe on my friends’ Tiffany and Andrews blog, Thyme of Taste. It took me exactly no time to get one for myself, and I’ve never been happier with a kitchen item. If you’re interested, you can order one here. {← This is an affiliate link. Don’t be scared – it won’t bite.}