Chicken and Green Sauce Enchilada Pie

Sometimes I really enjoy the commentary and back stories of a recipe I come across in various blog posts. Other times I’m like *scroll scroll scroll* “where’s the recipe?!”

So today we are bypassing my back story commentary for this delicious enchilada pie recipe. Just know it’s: a super easy recipe, reheatable, family favorite & the perfect MAM (make ahead meal)  

Chicken & green sauce enchilada pie from my family to yours, I hope you enjoy! 

Recipe for 8-12 servings 

Prep time: 30-45 minutes 

Cook time: 20 minutes 

Total time: 1 hour 20 minutes **approximately** 

Ingredients:

• Roughly 18-24 corn tortillas 
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded cheddar cheese **or replace both mozzarella & cheddar cheese with 3 cups shredded Mexican blend cheese 
• 1 small-medium yellow onion, half for boiling & mince the other half 
• 6 cloves Garlic, 3 for boiling & mince the other 3 
• Small 2.25 oz can of sliced olives *optional 
• 2 12oz cans green enchilada sauce or  24 oz homemade green sauce
• 2 lbs boneless skinless chicken breast, tenderloin, or thighs
•  1 Tablespoon olive oil or oil of choice
• 2-3 Tablespoons Knorr chicken bouillon with 8 cups of boiling water or substitute with 2 32oz boxes of chicken broth
• Sliced olives *optional

 **save 1 cup of boiled liquid to add to green sauce & seasoned chicken

Seasoning To Taste:

• salt
• Pepper 
• Onion powder 
• Garlic powder
• Cumin
• 1-2 additional teaspoon Knorr chicken bouillon for seasoning* optional
• Goya Sazonador seasoning* optional 

Other Necessary Items:

• Pot suitable for boiling 2 lbs of chicken breast in about 64oz of liquid 
• 11x9in Baking pan 
• Medium-large stove top skillet/pan
• Foil

Directions:

• In a large pot bring to a boil water or broth 
• Add: chicken, 1/2 onion, 3 garlic cloves & 6-8 T Knorr chicken bouillon  

** don’t use bouillon if you are using chicken broth

• Cook for approximately 20-30 minutes on medium/high heat or until chicken is fully cooked through
• Transfer cooked chicken to a bowl or plate to shred with forks as shown in image below 

**Noteworthy: don’t discard your newly flavored chicken broth just yet! You can use  it as a base for a simple soup

• Preheat oven to 375 degrees Fahrenheit **do this step at this point in the recipe so you don’t have to wait for your oven to preheat once you’ve assembled your enchilada pie! 

• Place minced onion & garlic into a large skillet & sauté until translucent with 1 T olive oil
• Over low heat add in skillet: shredded chicken, 1-2 T Knorr chicken bouillon and seasonings to taste
• Next pour in both cans of enchilada sauce, 1 cup boiled liquid and mix well with chicken as shown in image below and reduce heat to low or turn off completely 

*taste test and add more seasoning if/as needed

• After dip your tortillas one at a time into sauce mixture and place in backing pan **caution sauce mixture will be hot

• Then layer with cheese, chicken & green sauce
• Repeat until the contents are level with pan’s edge. The last layer should be tortillas and sauce topped with cheese & desired amount of sliced olives *olives optional  

• Cover pan with foil & bake for 15 minutes at 375 degrees Fahrenheit
• Uncover pan and increase heat to 425 degrees Fahrenheit, continue baking for 5-10 more minutes or until cheese and edges are slightly toasted. Remove, serve & enjoy! 
  

Noteworthy:

**Enchilada pie may not hold its form unless you allow it to cool for sufficient time (but it still tastes great straight out of the oven!) 

I top my serving of enchiladas off with a generous spoonful of full fat, probiotic rich, plain Yogurt as a substitute for sour cream…delicious!

This entree is best enjoyed with homemade Spanish rice and beans!  (But salad is alright too I guess) 

**if you are preparing this recipe with meal prep in mind, then distribute your portions into your containers and allow to cool for no more than 2 hours before placing in the refrigerator

Click here for  more MAM recipes and never miss a new post by leaving your name and email below!