Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a dish that's pretty enough to serve to your mother-in-law. | The Good Hearted Woman

Chicken Enchilada Pie

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
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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.
    Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a dish that's pretty enough to serve to your mother-in-law. | The Good Hearted Woman

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.
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