Cheesy Enchilada Pie

1 rotisserie chicken, shredded (about 3 cups chicken)
1 (15 or 16 ounce) jar tomatillo salsa
10 to 12 (6-inch) corn tortillas
1 (6 ounce) bag shredded Mexican blend cheese (about 1 1/2 cups)
2 tablespoons canola oil
Sour cream for serving (optional)

Preheat oven to 350°F. Grease a standard pie dish.

In a medium pan over medium-high heat, heat 2 tablespoons canola oil. Add salsa and heat for 1 to 2 minutes, or until simmering, then remove from heat. Take 2 tablespoons of salsa out and toss with the shredded chicken. Reserve the rest.

With tongs, carefully dip the tortillas in the warm salsa one at a time and begin layering the pie. Create a complete bottom layer including up the sides of pan (about 4-5 tortillas). Then add half of the chicken and top with a third of the cheese, about 1/2 cup. Add another layer of dipped tortillas, chicken and cheese, then top with a final layer of dipped tortillas. Pour any remaining salsa on top of the tortillas, then top the pie with the remaining cheese.

Bake at 350°F for 40-45 minutes or until cheese is melted and bubbly.

Serve hot with a dollop of sour cream.

6 servings


Pyrex Easy Grab 9.5″ Glass Pie Plate, 2 Pack

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