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Roasted Chicken & Green Enchilada Pie

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

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

Instructions

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.
  • 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.