Pulled Chicken Enchilada Pie
A delightful twist on the classic enchiladas, this Pulled Chicken Enchilada Pie layers tortillas, pulled chicken, enchilada sauce, and cheese for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- Pulled Chicken (homemade or store-bought)
- Enchilada Sauce
- Tortillas (flour or corn)
- Cheese (Monterey Jack and cheddar blend)
- Sour Cream or Greek yogurt
- Green Onions
- Cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prep your ingredients: shred the pulled chicken, chop green onions, and gather your tortillas and cheese.
- Layer a deep dish with a layer of enchilada sauce, then place the first tortilla. Spread a layer of pulled chicken, more sauce, and cheese.
- Keep building layers until you reach the top, finishing with a layer of cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing.
- Garnish with sour cream, green onions, and cilantro and serve warm.
Notes
For extra crunch, broil the pie for 2-3 minutes at the end of baking. You can assemble the pie a day in advance and keep it in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pulled chicken, enchilada pie, Mexican recipe, comfort food, family meal