Chicken Enchilada Pie layers the ingredients of this Tex-Mex favorite so it can be served like a pie. Easy assembly and hands-off cook time make it a perfect dish for easy entertaining or busy nights.
You’d never know that this Chicken Enchilada Pie was in the freezer, waiting to be enjoyed, for almost a month! But, that’s just where it was…until I needed a night off from dinner! Then, I pulled it out, baked it, and felt like I was being treated to a night out. There is literally no work involved at that point.
You’ll like this recipe because:
- It’s healthier than the traditional version (We made some swaps and sneaked in a power house veggie.)
- It can be assembled, frozen and cooked later. (Cook one tonight and freeze one for a month from now!)
- It’s an easy prep dinner (about 10-15 minutes) and the rest is hands-off bake time.
And that last point just happens to make it perfect for entertaining too!
Layered Chicken Enchilada Pie Tips and Tricks
If you liked the ease of Stacked Burrito Pie, then you’re going to love Layered Chicken Enchilada Pie. It’s the same concept, but with a different flavor profile. Flour tortillas are layered with a creamy enchilada sauce, chicken, beans and lots of cheese! (This is another favorite from our Make Ahead and Freeze Meal Assembly Store.)
Make it Healthy
The secret is in the sauce or so they say! The sauce in this recipe has been healthified by swapping Greek Yogurt for sour cream and adding a healthy dose of…wait for it…spinach. Yep! If you’re a spinach lover, I’d like to say you can tell. But, you can’t. You absolutely can’t. But, you do enjoy the benefits of eating, at least a little bit of this powerhouse veggie.
More swaps to consider: Whole wheat for regular flour tortillas and low-fat cheese for the full fat version (or less cheese…just, not at my house!)
Make Ahead and Freeze
Once all the ingredients are pulled out for this recipe…make two (or more) for later. It freezes beautifully. I made the one picture about 3 weeks ago. Assemble the ingredients in an 8-9 inch round or square aluminum pan.
Or, use a cake pan lined with aluminum foil. Start the freezing process in the cake pan. After a few hours when the pie has firmed up, remove the foil from the pan and store it in the freezer. When you are ready to defrost, return it to the cake pan that you will use to cook it in. Easy peasy.
Pair this with a side salad and you’re good to go!
- ½ cup non-fat Greek yogurt
- ½ cup skim milk
- ¼ teaspoon cumin
- 4.5 ounce can mild chopped green chilies
- 1 cup chopped spinach, partially defrosted so that it crumbles easily
- 2 cups cooked, diced chicken
- 3 flour tortillas (we like whole wheat)
- 15 ounce can Great Northern beans, rinsed and drained
- 1½ cups shredded Monterey Jack Cheese
- 1 bunch green onions, sliced
- Preheat oven to 350 degrees F.
- Combine yogurt, milk, cumin and green chilies in a small bowl.
- Remove a quarter cup on the combined mixture and set aside.
- Add spinach and chicken to mixture and stir to combine.
- Place 1 flour tortilla in the bottom of a pan (round or square, 8-9 inches)
- Spread half of the chicken mixture (about ¾ cup) over the tortilla.
- Layer over the chicken mixture: half of the Great Northern beans, ½ cup shredded cheese and 2 Tablespoons of green onion.
- Place a flour tortilla on top and repeat steps 6 and 7.
- Place a flour tortilla on top.
- Spread remaining yogurt mixture and ½ cup shredded cheese on top.
- Garnish with green onion.
- Cover with aluminum foil and bake for 30 minutes,
- Remove foil and bake for 10 minutes more or until cheese is melted.
- Allow pie to set for about 5 minutes before serving.
Other Enchilada dishes I want to try:
- Healthy Chicken Enchiladas from Food Faith Fitness
- Cheesy Chicken Enchiladas from That Skinny Chick Can Bake
- Chicken Enchilada Stuffed Spaghetti Squash from Closet Cooking
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