Chicken Enchilada Pie Casserole

Creamy White Chicken Enchilada Pie Casserole is easy to make because the ingredients are layered in a pan! No rolling involved. Just slice and serve this freezer-friendly recipe.

You’d never know this enchilada pie has been in the freezer for almost a month, waiting to be cooked and enjoyed!

It's one of our Healthy Make Ahead Freezer recipes from our Make Assembly Store that does not disappoint. It's the same concept as Stacked Burrito Pie, but with a different flavor profile.

I waited until I needed a night off from dinner to make it! 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 has extra hidden veggies.
• 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. (Perfect for entertaining!)
• It's even low-carb if you use the right kind of tortillas.

Creamy White Enchilada Sauce

The creamy white sauce is what sets this recipe apart from a traditional Mexican version. The sauce is a combination of:

• Sour cream or yogurt
• Milk
• Mild green chilies
• Cumin

You'll see some extra green in the picture below. That's chopped spinach. It gives this chicken enchilada pie a stealthy health boost.

It's hard to tell it's there with all the cheese and other ingredients. But, it's something to feel good about!

Want to make it with a red sauce? Check out this homemade enchilada sauce by Skinny Taste.

How to Make It

To make chicken enchiladas in pie form, place a flour tortilla in a round cake pan or square glass baking dish about the size of the tortilla.

Need to double it? Make two cake pans OR layer two tortillas side by side in a 9 x 13 casserole dish.

Layer enchilada sauce, cooked chicken, Great Northern beans, and cheese on top of it. Layer one is pictured below.

Repeat with the same ingredients to complete the second layer. Finish it off with a third and final tortilla, remaining sauce and cheese. There are 3 layers in all.

We used flour tortillas. But, you can use corn tortillas instead. 

Cooked chicken options - You'll need cooked chicken to make this recipe. Use leftovers, rotisserie chicken, or make extra Baked Lemon Pepper Chicken. Shred with two forks or dice into cubes.

Make in Low-Carb

If you're counting carbs, here are a few suggestions to cut them down for this recipe:

• Use low-carb (or no-carb) flour tortillas.
• Replace beans with more vegetables, like zucchini or cauliflower.
• Limit the amount of cheese used.

Freezer Instructions

Once all the ingredients are out...make two (or more) pies for later. They freeze beautifully.

I made the one pictured about 3 weeks before we ate it. Assemble the ingredients in an 8-9 inch round or square 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 and enjoy, return it to the cake pan that you will use to cook it in. Easy peasy.

Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see and SHARE what you are cooking up!

This recipe was originally published 6/3/2015. It was updated to improve the reader experience.