Best 2 Speedy Layered Chicken Enchilada Pie Recipes
**Speedy Layered Chicken Enchilada Pie: A Flavorful and Convenient Dish**
Indulge in the tantalizing flavors of Mexican cuisine with a dish that combines convenience and taste - the Speedy Layered Chicken Enchilada Pie. This culinary delight is a perfect blend of classic Mexican flavors and a modern twist, sure to please both traditionalists and those seeking a quick and easy meal. With its layers of tender chicken, flavorful enchilada sauce, melted cheese, and crispy tortilla chips, this pie offers a satisfying and delectable experience.
**Recipes Included:**
* Speedy Layered Chicken Enchilada Pie: The main recipe features a step-by-step guide to creating this delicious pie, including tips for achieving the perfect balance of flavors.
* Homemade Enchilada Sauce: Elevate your pie with a homemade enchilada sauce that adds a rich and authentic Mexican touch.
* Easy Salsa Verde: Enhance the flavors of your pie with a simple and refreshing salsa verde, perfect for adding a zesty kick.
* Pico de Gallo: Complement your pie with a vibrant and chunky pico de gallo, bringing freshness and acidity to each bite.
* Guacamole: Indulge in a creamy and flavorful guacamole recipe, adding a smooth and savory element to your pie.
Whether you're a seasoned cook or a beginner in the kitchen, the Speedy Layered Chicken Enchilada Pie is an accessible and enjoyable culinary journey. Gather your ingredients, preheat your oven, and let's embark on a flavor-filled adventure.
SPEEDY LAYERED CHICKEN ENCHILADA PIE
This main-dish chicken enchilada pie certainly stacks up-and it's ready in a flash, especially if you assemble it with Make-Ahead Shredded Chicken Breast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
- In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
- Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
- Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Nutrition Facts : Calories 540, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 5 g
SPEEDY LAYERED CHICKEN ENCHILADA PIE
This main-dish chicken enchilada pie certainly stacks up-and it's ready in a flash, especially if you assemble it with Make-Ahead Shredded Chicken Breast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
- In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
- Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
- Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Nutrition Facts : Calories 540, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 5 g
Tips:
- For a creamier enchilada pie, use a combination of sour cream and cream cheese in the filling.
- To add a bit of spice, use a can of diced green chilies or a teaspoon of chili powder in the filling.
- If you don't have any corn tortillas on hand, you can use flour tortillas instead.
- To make the pie ahead of time, assemble it and then refrigerate it overnight. Bake it before serving.
- Serve the pie with your favorite toppings, such as guacamole, salsa, sour cream, and shredded cheese.
Conclusion:
This speedy layered chicken enchilada pie is a quick and easy meal that is sure to please the whole family. It's perfect for busy weeknights or potlucks. With its layers of corn tortillas, chicken, cheese, and enchilada sauce, this pie is a fiesta in your mouth. So next time you're looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!
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