Layered Chicken Enchilada Pie Recipe
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Layered Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole layers the ingredients of this Tex-Mex favorite so it can be served in slices like a pie. Easy assembly and hands-off cook time make it a perfect dish for easy entertaining.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 468kcal
Author Marjory Pilley

Ingredients

  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup skim milk
  • 1/4 teaspoon cumin
  • 4.5 ounce mild chopped green chilies can
  • 1 cup chopped spinach partially defrosted so that it crumbles easily
  • 2 cups cooked chicken diced
  • 3 flour tortillas whole wheat
  • 15 ounce Great Northern beans can, rinsed and drained
  • 1 1/2 cups shredded Monterey Jack Cheese low-fat
  • 1 bunch green onions sliced

Instructions

  • 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 3/4 cup) over the tortilla.
  • Layer over the chicken mixture: half of the Great Northern beans, 1/2 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.

Video

Notes

To make ahead and freeze, assemble recipe through step 11. Wrap and store in the freezer for up to two months. When you are ready to enjoy it, defrost in refrigerator for approx. 24 hours and then cook according to directions. Assembled pie can be cooked from frozen. Use meat thermometer and cook until internal temperature reaches 145 degrees F. Cooking from frozen may double the cook time.

Nutrition

Calories: 468kcal | Carbohydrates: 45g | Protein: 40g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 811mg | Potassium: 696mg | Fiber: 8g | Sugar: 5g | Vitamin A: 19.9% | Vitamin C: 8.9% | Calcium: 53% | Iron: 17.7%