Chicken Enchilada Pie
Servings
Prep Time
Cook Time
Ready In
Recipe: #33376
September 21, 2019
"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."
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 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.
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