Chicken Enchilada Pie
Recipe: #33376
September 21, 2019
Categories: Chicken, Mexican, Birthday, Sunday Dinner, Oven Bake, No Eggs, Mexican Chicken, more
"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 is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you do not have enchilada sauce, you can use salsa instead.
- You can add additional ingredients to the layers such as corn, spring onions, red capsicum, garlic, onion and fresh herbs.
- Instead of red kidney beans, try using black beans. Black beans are a great source of fiber and protein, making this dish a more filling and nutritious meal.
- Instead of mozzarella cheese, try using cheddar cheese. Cheddar cheese has a sharper flavor which will bring out the flavor of the enchilada sauce and other ingredients.
Vegetarian Version Replace the cooked chicken meat with cooked vegetables of your choice such as mushrooms, zucchini, bell peppers, and corn. Replace the red kidney beans with black beans or chickpeas. Omit the parmesan cheese or replace it with a vegan cheese.
Mexican Rice - Mexican rice is a delicious side dish that pairs perfectly with Chicken Enchilada Pie. It is a simple combination of white rice, tomato sauce, garlic, onion and Mexican spices. The combination of flavors is the perfect compliment to the cheesy and spicy enchilada pie.
Refried Beans:
Refried beans are a classic Mexican side dish that pairs perfectly with Chicken Enchilada Pie. The creamy texture and savory flavor of the beans are a great compliment to the cheesy and spicy flavors of the pie. Refried beans are also a great source of protein and fiber, making them a great healthy addition to any meal.
FAQ
Q: How long should I bake the Chicken Enchilada Pie?
A: Bake the Chicken Enchilada Pie until the cheese is completely melted and the sauce is bubbling, which should take around 30 minutes.
Q: What ingredients do I need for the Chicken Enchilada Pie?
A: You will need cooked chicken, enchilada sauce, shredded cheese, corn tortillas, and optional toppings such as diced tomatoes, green onions, and sour cream.
1 Reviews
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Fun facts:
The Mexican dish of enchiladas is believed to have originated in the 18th century, when the Spanish conquistadors invaded Mexico and introduced the dish to the locals.
This Chicken Enchilada Pie recipe was a favorite of the famous Mexican actor, singer and comedian Cantinflas, who even served it to his guests on his television show in the 1950s.