Chicken Enchilada Pie
Prep: 30 min
Cook: 30 min
Total: 60 min
Serves: 8
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A comforting dish that brings the flavors of a classic enchilada right to your dinner table, but with a fun twist. This Chicken Enchilada Pie combines tender, seasoned chicken and zesty green chilies, nestled between layers of crunchy corn chips and creamy soups. Topped with a generous layer of sharp cheddar cheese, it melts beautifully in the oven, creating a warm, gooey topping that will have everyone coming back for seconds. Perfect for family gatherings or a cozy weeknight meal, this dish promises to satisfy even the heartiest of appetites.
Ingredients
Ingredients
- 3 Lbs Chicken
- 1 Can Cream Of Mushroom Soup
- 1 Can Cream Of Chicken Soup
- 4 Oz Green Chilies - Chopped
- 1 Tsp Chili Powder
- 4 Tsp Onion - Minced
- 1/8 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- 1/4 Tsp Hot Sauce
- 4 Cups Corn Chips
- 2 Cups Sharp Cheddar Cheese - Grated
Directions
Directions
- Cook chicken in boiling, salted water until tender.
- Drain chicken; reserve 1 cup broth.
- Cool chicken; remove chicken from bones.
- Combine soups, green chilies, chili powder, onion, garlic powder, pepper, hot sauce and reserved chicken broth; blend well.
- Cover bottom of 2 1/2 or 3-quart casserole with 2 cups corn chips; spread half the chicken over corn chips.
- Add half the soup mixture; add half the cheese.
- Repeat layers, ending with cheese.
- Bake at 350 degrees for 25 to 30 minutes.
Nutrition
Per serving · 8 servingsCalories
550
Fat
30 g
Saturated fat
15 g
Carbohydrates
40 g
Sugar
2 g
Fiber
3 g
Protein
35 g
Sodium
900 mg
Cholesterol
100 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Lbs Chicken
- 1 Can Cream Of Mushroom Soup
- 1 Can Cream Of Chicken Soup
- 4 Oz Green Chilies - Chopped
- 1 Tsp Chili Powder
- 4 Tsp Onion - Minced
- 1/8 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- 1/4 Tsp Hot Sauce
- 4 Cups Corn Chips
- 2 Cups Sharp Cheddar Cheese - Grated
