Chicken Enchilada Pie
📜 Collection: JC | ✍️ Attribution: Glenda Jones | 📂 Category: Entrees A comforting, layered casserole from Glenda Jones featuring cooked chicken, corn tortillas, and Longhorn cheese baked in a creamy sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | None | 6–8 Servings |
🔪 Key Equipment
- Medium bowl
- Casserole dish
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 whole | Chicken | cooked and diced |
| 1 large | Onion | chopped and fried |
| 1/2 pound | Longhorn Cheese | grated |
| 1 can | Cream of Mushroom Soup | undiluted |
| 1 can | Cream of Chicken Soup | undiluted |
| 1 soup can | Chicken Broth | measured using empty soup can |
| 1 small can | Diced Green Chiles | drained |
| 1 package | Corn Tortillas | standard |
Instructions
Step 1: Prep and Sauce
- Preheat oven to 350°F. Grease a casserole dish.
- In a medium bowl, combine the 1 large onion, 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 small can diced green chiles to create the sauce.
Step 2: Assemble the Pie
- Place half of the 1 package corn tortillas in the bottom of the casserole dish.
- Add a layer of the 1 whole chicken.
- Pour half of the soup mixture over the chicken.
- Sprinkle with half of the 1/2 pound Longhorn cheese.
- Repeat with a second layer of tortillas, chicken, soup mixture, and remaining cheese.
Step 3: Bake
- Bake for 30 minutes, or until hot and bubbly.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
