Chicken Enchilada Pie Recipe

Name: Chicken Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil or 2 tablespoons olive oil; 1/4 - 1/2 onion, chopped; 1 minced garlic clove; 2 tablespoons flour; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper; 1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken; 2 (4 ounce) cans of chopped green chilies; 1/4 teaspoon dried oregano; 1/2 teaspoon salt; 12 corn tortillas, quartered; 1 (16 ounce) can refried beans; 2 -3 boneless chicken breast halves, cooked and shredded; 8 -10 ounces shredded cheddar cheese; tomatoes (your pleasure) or salsa (your pleasure)

Servings: persons

2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 - 1/2 onion, chopped
1 minced garlic clove
2 tablespoons flour
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken
2 (4 ounce) cans of chopped green chilies
1/4 teaspoon dried oregano
1/2 teaspoon salt
12 corn tortillas, quartered
1 (16 ounce) can refried beans
2 -3 boneless chicken breast halves, cooked and shredded
8 -10 ounces shredded cheddar cheese
tomatoes (your pleasure) or salsa (your pleasure)

1
Heat oil in a medium saucepan over medium heat.
2
Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
3
Check halfway through to make sure onion and garlic are not browning.
4
Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
5
As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
6
Add chilies, oregano, and salt.
7
Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
8
Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
9
Repeat 3 times, ending with cheese.
10
Tightly cover pan with foil and bake at 375u00b0F for 45 minutes.
11
Garnish with sour cream.
12
Note: Recipe may be doubled--if so, use a 9x13-inch pan.
13
You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.

1460

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil or 2 tablespoons olive oil, 1/4 - 1/2 onion, chopped, 1 minced garlic clove, 2 tablespoons flour, and more.

Yes, Chicken Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Enchilada Pie

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