Shredded Chicken Enchilada Pie Recipe

Name: Shredded Chicken Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 1/2 cup chicken broth; 2 limes, juice of; 1 tablespoon ground cumin; salt and pepper, to taste; 9 (6 inch) corn tortillas; 1 (20 ounce) can enchilada sauce; 1 cup Cotija cheese or 1 cup ricotta cheese; 1 Hass avocado, peeled and roughly chopped; 2 tablespoons red onions, finely minced; 2 tablespoons fresh cilantro, chopped

Servings: persons

1 lb boneless skinless chicken thighs
1/2 cup chicken broth
2 limes, juice of
1 tablespoon ground cumin
salt and pepper, to taste
9 (6 inch) corn tortillas
1 (20 ounce) can enchilada sauce
1 cup Cotija cheese or 1 cup ricotta cheese
1 Hass avocado, peeled and roughly chopped
2 tablespoons red onions, finely minced
2 tablespoons fresh cilantro, chopped

1
Place the chicken, broth, half of the lime juice, cumin and salt and pepper in a pot. Cover and simmer for 40 minutes. Shred and let cool slightly.
2
Preheat oven to 400 degrees F. Lightly grease a 9-inch square baking dish with the vegetable oil.
3
Place a layer of 3 tortillas on the bottom of the baking dish. Spread 1/3 of the chicken on top of the sauce. Repeat with another layer of tortillas, sauce and meat. Finish with layer of tortillas and pour the rest of the sauce on top. Sprinkle the cheese over top. Bake for 30 minutes, until top is brown and dish is bubbling.
4
Mix together avocado, onion, cilantro, the rest of the lime juice and salt and pepper.
5
Let the enchilada pie rest for 5 minutes before serving. Serve with salsa on the side.

582

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, 1/2 cup chicken broth, 2 limes, juice of, 1 tablespoon ground cumin, and more.

Yes, Shredded 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.

Shredded Chicken Enchilada Pie

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