Chicken Enchilada Pie

Prep Time
Cook Time
Ready In

"I originally got this recipe through my I.G.A. supermarket, but have adapted it just a little for the family. This is a great way to use up any leftover's, and can be adapted to suit your own tastes. I made this and my husband loved it, although I did add drained kidney beans, and he was not too happy with that ~ never the less he ate this for 2 dinners and took it to work for lunch 2 days in a row. I have never seen him do that before! I also think you could use corn, spring onions, red capsicum, garlic, onion and fresh herbs with the layering in this recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (485.5 g)
  • Calories 897.1
  • Total Fat - 19.4 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 282 mg
  • Sodium - 1656.2 mg
  • Total Carbohydrate - 114.6 g
  • Dietary Fiber - 33 g
  • Sugars - 11 g
  • Protein - 69.1 g
  • Calcium - 912.1 mg
  • Iron - 12.7 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.7 mg

Step 1

Preheat your oven to 180C.

Step 2

Line a 20cm (8 inch) round cake tin with baking paper. Tortilla should fit close to the tin size

Step 3

Make layers in this order ~ tortilla, enchilada sauce, chicken, beans and cheese's.

Step 4

Continue with the same layering process until all ingredients are used, ending the top layer of tortilla with the enchilada sauce and cheese's.

Step 5

Bake until the cheese is completely melted and the sauce is bubbling which will take around 30 minutes.

Step 6

Cool the pie for 10 minutes before slicing.

Tips & Variations

No special items needed.



We had this tonight. I only had two cups of chicken, and I had six inch tortillas, so I overlapped them. I used pinto beans. This was a good, economical meal.

(14 Oct 2019)