Chicken Enchilada Pie

I couldn’t wait to post tonight’s dinner. This is probably one of the best things I’ve ever made. I was really in the mood for Mexican flavors tonight but wanted something different than the basic tacos or burritos — and, as always on Sunday nights, something that would give us leftovers for Monday night. So I came up with the idea for an enchilada pie — wheat tortillas, creamy black beans, shredded chicken, veggies, cheese, and homemade enchilada sauce all layered in a pie plate and baked until hot and bubbly. I’m actually looking forward to Monday just so I can eat more of this for dinner.

Note: The beans are adapted slightly from Annie’s Eats Spicy Bean Burritos (one of my all-time favorite recipes),

Chicken Enchilada Pie
Serves 6
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
For the Sauce
  1. 1 14.5 oz. can diced tomatoes
  2. 1/4 cup chopped onion
  3. 2 cloves of garlic
  4. 1 cup low-sodium chicken broth
  5. 3 tablespoons chili powder
  6. 1/2 teaspoon dried oregano
  7. 1/2 teaspoon cumin
  8. 1 teaspoon salt
  9. Pinch of ground black pepper
  10. Dash of cayenne pepper (optional)
For the Beans
  1. 2 teaspoons vegetable oil
  2. 1 can black beans, rinsed and drained
  3. 1 clove of garlic minced
  4. 1 teaspoon minced chipotle in adobo
  5. 1/2 teaspoon cumin
  6. 1/2 teaspoon chili powder
  7. 1/4 cup water
  8. 3 tablespoons jarred salsa
  9. 3 tablespoons sour cream
For the Pie
  1. 3 8-inch whole wheat flour tortillas
  2. 1 cup cooked, shredded chicken
  3. 1 small jalapeño, seeds removed and finely chopped
  4. 1/2 cup diced bell pepper
  5. 1/2 cup frozen corn, thawed
  6. 11/2 cups shredded Monterey Jack cheese
For the Sauce
  1. Combine all of the ingredients in a food processor or blender and pulse until smooth.
For the Beans
  1. Heat the oil in a skillet over medium heat.
  2. Add the garlic, chipotle, and seasonings and cook until fragrant, about 1 minute.
  3. Add beans and water, bring to a simmer, and cook for about 10 minutes. Remove from heat and mash beans with a fork.
  4. Stir in salsa and sour cream.
For the Pie
  1. Preheat oven to 375 degrees.
  2. Lightly grease a 9-inch pie plate.
  3. Spread 1/3 cup of sauce in the bottom of the plate.
  4. Add one tortilla, and spread with a third of the bean mixture.
  5. Sprinkle on half of chicken and half of corn and peppers.
  6. Top with a third of the cheese, and then drizzle with 1/3 cup of sauce.
  7. Repeat all layers once.
  8. Add the third tortilla and spread on the remaining beans. Top with the last of the cheese and drizzle another 1/3 cup sauce.
  9. Bake for 25 minutes.
  10. Let cool for about 5 minutes before cutting.
  11. Serve with guacamole and sour cream.
Notes
  1. *The amount of sauce is double what you'll need for this recipe. Freeze the extra to use the next time you make this pie or traditional enchiladas.
Seasoned to Impress https://seasonedtoimpress.com/
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