Chicken Enchilada Pie
Who LOVES Mexican food? I’ll raise my dang hand all day long. I could literally eat it everyday. I recently created a new recipe combining some of my favorite Mexican-inspired food ingredients, and it turned out wonderful!
It’s a chicken enchilada pie. It’s easy and quick to make, but the HUGE flavor is the BEST part.
Here’s my recipe!
INGREDIENTS:
- 1 package low-carb wheat tortillas
- 2 cups rotisserie chicken
- 2 cups shredded taco seasoned cheese
- 1 18 oz can of enchilada sauce
- 1 small can of low-sodium organic black beans
- 1 cup frozen organic corn
- 1 cup chunky salsa (optional)
- thinly sliced green onions
- cilantro
- sour cream if desired
- onion and garlic to taste
DIRECTIONS:
- Pre-heat oven to 350 F
- Spray 9 inch round baking or casserole dish with cooking spray
- Line the dish with 3-4 tortillas, depending on size
- Saute onion and garlic on stove, add in chicken and enchilada sauce, mix
- Pour the black beans into the casserole dish lining the bottom of the tortilla layer, then add the corn and cheese.
- Pour in the chicken, sauteed onions and garlic as well the enchilada mix
- Top with cheese and another tortilla
- Add more cheese, green onion and fresh cilantro
- Bake uncovered for 35-45 minutes until mixture is thoroughly mixed and the cheese is melted
- Let cool for 5 minutes then top with additional green onions and sour cream if desired
And last, but certainly not least, the FINISHED product.
This recipe was so easy and full of flavor! Try it today!
If you’re looking for another easy and tasty recipe, check out my Crack Chicken and Rice Soup recipe. It’s perfect for this Spring weather transition!
