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Chicken Enchilada Pie

December 4, 2015 By Sarah 'n Spice 16 Comments

Chicken Enchilada Pie - 21

Has everyone recovered from the Thanksgiving food coma and all week-long shopping sprees? It’s been a whirlwind. I’m happy to announce that 80% of my Christmas shopping is done. I’m trying to be better about getting things done early so I can enjoy the season instead of stressing out about it. I started making lists for all my friends and loved ones early on in the year and jot down ideas in one of my fancy notes apps on my phone. That way when Christmas or birthdays approach, I already have a good idea of what I’m looking for.

During this busy time of year, it’s also nice to plan out easy weeknight dinners that can fuel and warm you through the holidays. This Chicken Enchilada Pie is nothing short of perfection. It’s takes no time to put together and tastes like it took hours to make. Layers of shredded chicken thighs, tortillas, salsa verde and gooey cheese make this savory pie irresistible. It doesn’t hurt that there are only 4 main ingredients…HELLO! Layer, bake and devour, that’s all there is to it, friends!

Chicken Enchilada Pie - 2

Start off heating olive oil in a large skillet over medium high heat. Season chicken thighs on both sides with salt and pepper.

Chicken Enchilada Pie - 7

Cook until browned on both sides, about 10 minutes.

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Once chicken is cooked through, shred with 2 forks.

Chicken Enchilada Pie - 1

Next, tear each corn tortilla into 4 pie shaped pieces.

Chicken Enchilada Pie - 3

Get out a 9″ pie dish and spread 1/4 cup of your salsa verde on the bottom.

Chicken Enchilada Pie - 4

Layer tortillas right on top of the salsa until the bottom is completely covered.

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Next add a 1/2 cup of the salsa.

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Spread it out evenly over the top of the tortilla pieces.

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Layer half the shredded chicken right on top of the salsa.

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Sprinkle on 3/4 cup of the shredded cheese.

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Follow that up with another layer of tortilla pieces.

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And the rest of the salsa.

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Then add on the other half of the chicken and another 3/4 cup of the cheese.

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Now, your last layer of tortillas. Don’t worry if you have a few pieces left over, you can snack on those while you wait for your pie to bake 🙂

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And the last 1/2 cup of salsa.

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Lastly, the rest of the cheese. Bake at 425 degrees for 15-20 minutes until hot and bubbly.

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While your pie is a bakin’, grab your cilantro. This stuff has lasted FOREVER in the OXO Greensaver. I highly recommend getting one!

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Slice up a lime and tear off some cilantro leaves.

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Sprinkle the cilantro leaves right on top.

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Cut up into pieces and add a squeeze of lime.

You guys are going to love this one!

XO, Sarah

Chicken Enchilada Pie
 
Print
Prep time
40 mins
Cook time
20 mins
Total time
1 hour
 
Author: Sarah 'n Spice
Serves: 4
Ingredients
  • 4 boneless, skinless chicken thighs (about a pound and 6 ounces)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1 jar (15 ounces) salsa verde (1¾ cups)
  • 8 corn tortillas
  • 2¼ cups grated cheese (I used a mixture of cheddar and Monterey Jack)
  • Cilantro leaves and lime wedges, for serving
Instructions
  1. Preheat oven to 425 degrees. Start off heating olive oil in a large skillet over medium high heat. Season chicken thighs on both sides with salt and pepper. Cook until browned on both sides and cooked through, about 10 minutes. Once chicken is cooked, shred with 2 forks.
  2. Next, tear each corn tortilla into 4 pie shaped pieces.
  3. Get out a 9" pie dish and spread ¼ cup of your salsa verde on the bottom. Layer tortillas right on top of the salsa until the bottom is completely covered. Next add a ½ cup of the salsa and spread it out evenly over the top of the tortilla pieces. Add on half of the shredded chicken on top of the salsa and then ¾ cup of the shredded cheese.
  4. Repeat the layering, tortillas, ½ cup salsa, the remainder of the chicken and another ¾ cup of cheese.
  5. For the final layer add on tortilla pieces, followed by remaining salsa and cheese.
  6. Place the pie dish on a rimmed baking sheet. Bake until bubbly and golden brown, about 15-20 minutes. Let cool slightly and cut into 4 pieces. Sprinkle on cilantro leaves and a squeeze of lime.
Notes
Recipe adapted from Martha Stewart
3.5.3208

I’m bringing this savory pie over to the Fiesta Friday party with my friends co-hosted by Johanne@French Gardener Dishes and Liz@spades, spatulas & spoons!

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Filed Under: Main Meals, Recipes

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Comments

  1. Indu says

    December 4, 2015 at 10:04 am

    Looks wonderful! Great idea to turn enchilada into a pie!

    Reply
    • Sarah 'n Spice says

      December 4, 2015 at 3:14 pm

      Thanks so much! It’s a great way to get the enchilada flavor quick 🙂

      Reply
  2. Cheryl "Cheffie Cooks" Wiser says

    December 4, 2015 at 11:04 am

    Yes sir that a winner-winner Sarah! Have a great weekend! Cheryl xoxoxo

    Reply
    • Sarah 'n Spice says

      December 4, 2015 at 3:15 pm

      Thank, Cheryl! Hope you have a wonderful weekend as well! xoxoxo

      Reply
  3. Senika @ Foodie Blog Stalker says

    December 4, 2015 at 11:37 am

    LOVE that this is only 4 ingredients!!!

    Reply
    • Sarah 'n Spice says

      December 4, 2015 at 3:16 pm

      It’s so quick and easy and I could hardly believe that there are only 4 mail ingredients myself!

      Reply
  4. Liz says

    December 5, 2015 at 2:30 pm

    Mexican food is my absolute favorite and this looks delicious. In the last week or so I have pinned multiple recipes for taco and enchilada casseroles. This is joining the bunch. Thank you for this quick version, even faster with a rotisserie chicken.

    Reply
    • Sarah 'n Spice says

      December 9, 2015 at 11:50 am

      Mine too! Great idea with rotisserie chicken.

      Reply
  5. Jenny says

    December 5, 2015 at 8:33 pm

    This looks like a great meal! I am always looking for easy yet delicious weeknight meals, especially during this busy time. I think my family would love this.

    Reply
    • Sarah 'n Spice says

      December 9, 2015 at 11:50 am

      Thank you so much! I bet they’ll love it 🙂

      Reply
  6. Judi Graber says

    December 6, 2015 at 2:10 pm

    I love Mexican food – not too long ago in a Zingerman’s cooking class we made our own chicken enchilladas and sauce out of tomatillos. I bet this is good and like your idea of a pie!

    Reply
    • Sarah 'n Spice says

      December 9, 2015 at 11:51 am

      Yum that sounds wonderful!

      Reply
  7. Johanne Lamarche says

    December 6, 2015 at 8:04 pm

    This dish looks amazing Sarah and I will be making it for my college aged sons when they are home for the holidays. Can it be frozen? Thanks for bringing it to FF!

    Reply
    • Sarah 'n Spice says

      December 9, 2015 at 11:52 am

      Thank you! I’m sure you can freeze it like you would any casserole, but I haven’t tried it yet. Let me know how it works out 🙂

      Reply
  8. Angie says

    December 10, 2015 at 5:24 pm

    YUM! I love enchilada, and this one is so much easier to make by layering the ingredients instead of rolling. And thank you, thank you for the tip on OXO greensaver. My cilantro is forever rotting on me!

    Reply
    • Sarah 'n Spice says

      December 18, 2015 at 9:47 am

      Thanks Angie! OXO greensaver to the rescue!

      Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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