Chicken Enchilada Pie
A savory layered casserole filled with Mexican inspired flavors.
Servings: 9 servings
Calories: 449kcal
Ingredients
- 2 breasts Chili Lime Chicken - See How To's ingredients.
- 3½ cups Enchilada Sauce - See Sauces, Gravies, and Broths.
- 3 cups Black Beans - drained
- 2½ cups Corn
- 1 cup Fire-Roasted Peppers - See How To's ingredients.
- 9 Yellow Corn Tortillas
- 4 cups Shredded Mexican Blend Cheese
Instructions
- Preheat oven to 400℉.
- Combine the shredded chili lime chicken, black beans, corn, fire-roasted peppers, and enchilada sauce in a large mixing bowl.
- Layer #1: Lightly cover the bottom of a 9 x 13 casserole dish with the enchilada mixture.
- Layer #2: Add a layer of shredded cheese.
- Layer #3: Add a layer of corn tortillas. The tortillas can be laid out flat across the surface.
- Repeat the layering steps until all layers are approximately ½ inch from the top of the casserole dish. The number of layers will vary based on the amount of the mixture and cheese you put on each layer.
- Top the casserole with the remaining shredded cheese and cover with aluminum foil.
- At this stage, you can put the casserole in the refrigerator or freezer for a later bake.
- Bake at 400℉ for approximately 45 minutes or until the casserole is bubbly and hot.
- Set the table and watch the smiles on everyone's faces as they enjoy!
Notes
Culinarian Tips, Tricks, and Suggestions:
The Mexican four-cheese blend combines cheeses such as Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses.
For a quicker bake time or if you prepare your Chili Lime Chicken the same day as the Chicken Enchilada Pie, return the chicken to the pressure cooker pot once the chicken is shredded. Add the corn, beans, fire-roasted peppers, and enchilada sauce. Keep the pressure cooker warm until you are ready to assemble. Having these ingredients warmed lessens the baking time to approximately 20 minutes.
If you have prepared the Chili Lime Chicken and Fire-Roasted Peppers and frozen them, remember to get them out of the freezer and allow them to thaw in the refrigerator the night before.
The Chicken Enchilada Pie can be prepared and frozen for a weeknight family meal. Keep it covered while baking from a frozen start because the cheese will over-brown while the ingredients warm in the oven.
Nutrition
Calories: 449kcal | Carbohydrates: 54g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 969mg | Potassium: 534mg | Fiber: 9g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 8mg | Calcium: 667mg | Iron: 5mg
Flavorful and delicious.