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.
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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.