Rlsawyers' Chicken Enchilada Pie Recipe

Name: Rlsawyers' Chicken Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless Skinless Chicken Breast; 2 pounds Shredded Mexican Style Cheese; 12 Flame-Grilled Corn Tortillas, White or Yellow; 2 teaspoons Cooking Oil or Spray; 1 handful Chopped Lorocco Flowers, optional; 2 cups Your favorite Red/Green Salsa; 1 can Red Enchilada Sauce; 1 can Green Enchilada Sauce; 1 sheet 13x9x2 Cake Tin; 1/4 cup Sour Cream, optional; 4 pieces Jalapenos, chopped with or without seeds, optional; 1 handful Cilantro, chopped, optional; 1 handful Black Olives, any style, optional; 2 quarts Skillet if you have an electric stove, not needed for gas stove.; 8 cups Large Mixing Bowl

Servings: persons

2 pounds Boneless Skinless Chicken Breast
2 pounds Shredded Mexican Style Cheese
12 Flame-Grilled Corn Tortillas, White or Yellow
2 teaspoons Cooking Oil or Spray
1 handful Chopped Lorocco Flowers, optional
2 cups Your favorite Red/Green Salsa
1 can Red Enchilada Sauce
1 can Green Enchilada Sauce
1 sheet 13x9x2 Cake Tin
1/4 cup Sour Cream, optional
4 pieces Jalapenos, chopped with or without seeds, optional
1 handful Cilantro, chopped, optional
1 handful Black Olives, any style, optional
2 quarts Skillet if you have an electric stove, not needed for gas stove.
8 cups Large Mixing Bowl

1
1 day before, slice chicken breasts into 1/2 thick cutlets against the grain.
2
1 day before marinate chicken breasts in 2 cups of your favorite salsa. I use half green and half red La Victoria salsa.
3
Bring to boil covered then simmer uncovered 2 cans of enchilada sauce. Mix occasionally.
4
Bake at 350 marinated chicken strips + jalapenos (stoneware works best) 15-20 minutes. Make sure chicken has turned white, do not overcook.
5
Flame-Grill Corn Tortillas directly over open flame. If stove is electric, grill tortillas in a skillet.
6
Spray or Coat cake tin with cooking oil.
7
Strain cooked chicken in a collander and allow to cool.
8
Layer bottom of oiled cake tin with 6 tortillas.
9
Cover tortillas with shredded cheese
10
Shred cooked chicken with forks or fingers in large bowl. Add sour cream, chopped lorocco, and 1.5 cups shredded cheese.
11
Spread chicken mixture onto cheese and tortillas.
12
Add another layer of shredded cheese.
13
Add six more flame grilled tortillas.
14
Ladel on lots of enchilada sauce, throroughly cover the whole enchilada. :)
15
Add final layer of shredded cheese. This is gonna be yummy!
16
Bake RLSawyers' Chicken Enchilada Pie at 350 for 25 minutes or until cheese is bubbly and starting to brown.
17
Let cool 5 to 10 minutes, cut into squares and serve with your choice of toppings.
18
Refrigerate RLSawyers' Chicken Enchilada Pie. Can be made 2 days ahead.

1601

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 pounds Boneless Skinless Chicken Breast, 2 pounds Shredded Mexican Style Cheese, 12 Flame-Grilled Corn Tortillas, White or Yellow, 2 teaspoons Cooking Oil or Spray, and more.

Yes, Rlsawyers' 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.

That's it — enjoy your meal!

Rlsawyers' Chicken Enchilada Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions