Dinner

Chicken Enchilada Pie

Name: Chicken Enchilada Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 can (19 oz) Old El enchilada sauce; 2 tablespoons thinly sliced green onions (2 medium); 1 box (15.5 oz) Old El burrito dinner kit; 2 cups shredded Monterey Jack cheese (8 oz); 1 lb boneless skinless chicken breast, cut into bite-size pieces; 1/4 cup sour cream, if desired; 2 cups water; 1 cup frozen white shoepeg corn

25 January 2025

Not yet ratedRate Recipe

Total Time80 Mins

Serves6

Per Serving$3.26

Are you ready to elevate your dinner game with a dish that’s as comforting as it is delicious? Introducing Chicken Enchilada Pie, a delightful fusion of flavors that will have your taste buds dancing! This recipe combines tender, bite-sized pieces of chicken with a rich enchilada sauce, all layered between soft tortillas and topped with gooey Monterey Jack cheese. It’s the perfect meal for any occasion, whether you’re hosting a family gathering or simply looking to treat yourself to a satisfying dinner.

Mexican Lunch Onions Cheese Chicken Chicken Breasts

Ingredients:

For 6 servings

19 oz can Old El enchilada saucecanned
2 tablespoons thinly sliced green onions (2 medium)
15½ oz box Old El burrito dinner kit
8 oz cups shredded Monterey Jack cheese
1 lb boneless skinless chicken breast, cut into bite-size pieces
¼ cup sour cream, if desired
2 cups water
1 cup frozen white shoepeg corn

Method:

1
Heat oven to 350F. In 10-inch nonstick skillet, cook chicken, stirring occasionally, until browned. Stir in water, seasoning mix and seasoned rice & beans (from dinner kit).
2
Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered 9 to 11 minutes, stirring frequently, until almost all liquid is absorbed and rice is tender.
3
Remove from heat.
4
Spray 9-inch round (3-quart) glass baking dish or casserole with cooking spray.
5
Cut tortillas (from dinner kit) in half.
6
Layer 4 of the tortilla halves in bottom of baking dish. Top with half (2 cups) of the chicken mixture. Top with 4 tortilla halves. Spoon corn over tortillas.
7
Spread half of the enchilada sauce over corn.
8
Sprinkle with 1 cup of the cheese. Top with 4 tortilla halves. Top with remaining chicken mixture. Continue layering with remaining tortilla halves, enchilada sauce, cheese and onions.
9
Bake 35 to 45 minutes or until mixture is hot and cheese is melted. Cool 5 minutes. Top with sour cream.

About this recipe

In just 80 minutes, you can create a hearty dish that serves six, making it ideal for sharing. The combination of seasoned rice, beans, and sweet corn adds a delightful texture and flavor that complements the savory chicken and cheese. Plus, the vibrant green onions sprinkled on top not only enhance the presentation but also add a fresh crunch that ties everything together.

This Chicken Enchilada Pie is not just a meal; it’s an experience that brings warmth and joy to the table. With a caloric breakdown that balances protein, fat, and carbohydrates, you can indulge without the guilt. So, roll up your sleeves and get ready to impress your family and friends with this mouthwatering main course that’s sure to become a new favorite!

Adapted from Betty Crocker

Kit For This Recipe

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