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Chicken Enchilada Pie

May 25, 2010

 A few years ago I worked with a couple of women but we were only at this particular site on Thursdays together.  There were not many restaurants around so we decided on Thursdays we would all bring something and have great lunches.  Instead of just bringing anything we started to have lunches from different countries and share our recipes.  This particular week we were enjoying Mexican food and Julie brought a chicken enchilada pie.  Since then I enjoy her idea for this pie quite frequently.  She made it with a store- bought barbeque chicken from the grocer, I made it this week as I had made Chicken Yassa and had plenty of chicken and plenty of sauteed onions.  I have made my own Verde Salsa but it is not necessary.  You could saute a few chicken breasts for this pie as well.

 Chicken Enchilada Pie


  • 2 Cups Chicken (cut up in bite size pieces)
  • 1 C. Sauteed Onions
  • 4 Large Tortillas
  • 2 C. Shredded Cheese (yellow and/or white)
  • 8 0z. Salsa Verde


  1. Preheat oven to 325 degrees
  2. Spray the bottom of a 9 in. pie plate with non-stick
  3. Start layering with a tortilla, chicken, salsa, and cheese
  4. Repeat two more times with all ingredients
  5. Cook for 20-30 minutes to heat thoroughly and melt cheese
  6. Serve with sour cream and Mexican Salsa as a garnish
  7. After the top layer of tortilla is placed on, cover with cheese

(Serves 4-6)

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