Dinner is SERVED!

Roasted Chicken Enchilada Pie, loaded with green chilies, smothered in loads of melted jack and cheddar cheeses. All of this within layers of corn tortillas with a one-of-a-kind creamy “enchilada” sauce. It’s truly comfort food with a Mexican flair.  On a cloudy day I love nothing more than a generous helping of chicken enchilada pie. I want to curl up in a blanket, cozy up with a book, and enjoy each and every morsel.

We serve Enchilada Pie “Family Style” using a large serving spoon  instead of cutting it into wedges. This is one of my son’s  favorite dinners dating back to our days we lived in Spokane, Washington; hence a family favorite for nearly 30 years.

You can also make it as spicy or as mild to cater to your family’s taste buds. The recipe calls for canned green chilies, but if you want to go the fresh roasted route, go for it!  A very good friend of mine graciously gave me some of their beloved roasted hatch green chilies, so my enchilada pie had some good heat.!  However, mild green chilies are just as tasty. To say it was divine is an understatement.

Another fabulous one-dish wonder on the roasted chicken spectrum is Southwest Chicken & Cornbread Pie. It’s a toss up as to which one we want to indulge in. Just make both and judge for yourself!

I adore chicken enchiladas but time is not always my friend. So, for busy nights when dinner time is a revolving door of people it’s Roasted Chicken & Green Chili Enchilada Pie.

My recipe uses a can of cream of chicken soup. However, I am always trying to come up as a gluten-free for those with allergies.  Therefore, for your convenience I have included the recipe for gluten-free cream of chicken soup below. It’s also very easy to accommodate dairy-free needs.

For the bone broth I use Tina Leigh’s sipping stock recipe. It is by far the best bone broth recipe on the planet; go to her site Haute Health for detailed instructions. Her site is inspirational, it’s worth the visit!

The variations to cater to your own family is endless: mild chilies, hot chilies, cheeses, white vs. yellow corn tortillas. I do love one-dish dinners at times that makes the entire family happy.

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Roasted Chicken & Green Enchilada Pie

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: DinnerCuisine: MexicanDifficulty: Medium-Easy

Chicken and green chilies, smothered in loads of melted cheese, layered with corn tortillas and a creamy enchilada sauce; comfort food Mexican style.

Servings

8

Prep time

1

hour 

Baking Time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons olive oil

• 1 pound oven or pan roasted chicken breast, cut into bite size pieces

• salt & pepper to taste

• 16 corn tortillas, torn into large strips

• 1 can cream of chicken soup (or make your own gluten free, see recipe below)

• 1 cup sour cream

• 1 small can green chilies, chopped (or fresh roasted green chilies)

• 1 clove garlic, minced

• 1 cup chicken broth or bone broth

• 2 cups cups shredded cheddar or jack cheese ( or 1 cup each)

• Homemade Cream of Chicken Soup, gluten free

• 2 tablespoons olive oil or butter

• 1/2 medium onion, finely minced

• 3 cloves garlic, minced

• 1/4 cup chopped celery

• 1/4 cup potato starch, Clear Jel, tapioca starch, or cornstarch

• 3/4 cup chicken broth or bone broth

• 3/4 cup milk (may use unsweetened cashew milk for dairy-free)

• 1/2 cup cooked and finely chopped chicken

• salt & pepper to taste

Directions

• Homemade Cream of Chicken Soup
• Saute onions, garlic, and celery in olive oil about 5 minutes.In separate bowl mix broth, milk and choice of starch.
• Whisk and pour into sauted vegetable mixture.
• Cook and stir with whisk on medium heat until thickened.
• Stir in chicken and salt and pepper to taste.
• Enchilada Pie Assembly
• Preheat oven to 350 F.
• In a large bowl, mix together soup, sour cream, green chilies, garlic, and chicken broth used to deglaze the skillet. Set aside for assembling pie.
• Coat a 9 x 13 oblong or large round ceramic dish (shortening or spray), set aside.
• Cut each chicken breast into 2 or 3 pieces. In a skillet over medium-high heat, add olive oil, brown chicken with salt & pepper on all sides and cooking until just done, and juices are clear.
• Remove chicken from skillet and let cool a little before cutting into bite size pieces.
• In the same skillet, turn off heat, and add in chicken broth or bone broth to deglaze the skillet, using a silicone spatula to scrape bottom and incorporate into broth.
• In the prepared baking dish layer half tortillas, half sour cream/soup mixture, half chicken and half cheese in that order.
• Repeat layers, ending with cheese. Bake uncovered 40 minutes at 350 F.