Easy Chicken Enchilada Pie Bake

4.72 from 7 votes
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One of my favorite easy weeknight meals has always been enchiladas – and cheesy baked chicken enchilada pie. This casserole dinner is absolutely packed with rolled enchilada flavor – but a million times easier to throw together, and a perfect way to use up leftover rice and shredded chicken!

I’ve been making this casserole a few times a month since I was in college – its one of my kids very favorite meals, they are always excited to dig in!

Close-up of a lasagna slice revealing layers of shredded chicken, melted cheese, and tomato bits reminiscent of a Chicken Enchilada Casserole, garnished with a black olive and chopped chives on top.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Simple Chicken Enchilada Pie

This is one of my weekly rotation staples – it’s quick to assemble and you can use leftovers – so you can go from the fridge to the dinner table in under 50 minutes.

The prep itself is super simple – think layering, like a lasagna – then toss in the oven to get melty, bubbly, and hot! This dinner also makes fabulous meal prep – it reheats fabulously,

My other top secret when making this dish? I’ll often add in an onion, some peppers, or other vegetables (just dice them finely and add with other ingredients as you’d like) to up my kids veggie intake – without them realizing it.

You can also use Colorado Style Green Chile sauce in place of enchilada sauce – or use red enchilada sauce instead of green like I used here (I’m a green chile addict, so I always grab for it!)

A close-up of an Easy Chicken Enchilada Pie Bake served on a white plate with a green rim. A forkful of shredded chicken is on the side, topped with melted cheese and garnished with chives.

How to Make Chicken Enchilada Casserole

First, we will need to assemble the following ingredients:

  • Corn tortillas (16) – Corn tortillas are thin, unleavened flatbreads made from masa harina, providing a slightly nutty and earthy flavor. You can substitute flour tortillas.
  • Pinto beans (1 can) – Pinto beans are popular legumes in Mexican and Tex-Mex cooking, offering a creamy texture and a nutty flavor.
  • Chicken (2 cups) – Shredded chicken is a versatile and lean protein source, easily absorbing flavors from marinades and sauces, and can be grilled, roasted, or boiled. You can also try our Easy Chicken Tinga or The Best Easy Slow Cooker Shredded Chicken for even more flavor!
  • Green chile enchilada sauce (60 oz) – Green chile enchilada sauce is a tangy and spicy sauce made from green chiles, tomatillos, and spices, used to coat and flavor enchiladas.
  • Cheddar or Jack cheese (2 cups) – Cheddar cheese is a sharp and creamy cheese that melts well, adding a rich and tangy flavor.
  • Olives (1/2 cup) – Olives are briny and savory fruits often used as a garnish or ingredient in Mediterranean and Tex-Mex cuisines.
  • Green onions (1) – Green onions, also known as scallions, have a mild onion flavor and a crisp texture.

After gathering your ingredients, we will use the following process:

  1. Prep Pan. Preheat oven to 350 degrees. Put a thin layer of enchilada sauce in the bottom of your pan, or lay down a piece of parchment paper.
  2. Assemble. Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan. Add wetter ingredients to the bottom layer – in this case, drained beans. Add another layer of tortillas, then the chicken and rice. Cover with some enchilada sauce, top with cheese, then layer another 6 tortillas, enchilada sauce, and cheese to top.
  3. Bake. Top with cheese and olives. Bake 30-40 minutes, until sauce is bubbling and cheese is melted. Top with green onions. Let cool 5 minutes before serving.
Close-up of a plate with a cheesy baked dish, Layered Chicken Enchiladas topped with chopped chives and a black olive. A fork is holding some shredded chicken from the dish.

Tips and Tricks to Perfect Enchilada Pie

Use Quality Ingredients: Choose fresh and high-quality ingredients. Opt for a good-quality enchilada sauce and fresh chicken. If using cheese, try a mix of cheeses such as sharp cheddar and Monterey Jack for better flavor and meltability.

Create Layers: Pay attention to how you layer your ingredients. Start with a thin layer of enchilada sauce at the bottom of the dish to prevent sticking, followed by tortillas, chicken, cheese, and any other fillings. Repeat the layers, finishing with a generous layer of cheese on top.

Donโ€™t Overfill: Be careful not to overfill your baking dish. Leaving a little space at the top ensures the ingredients donโ€™t bubble over during baking.

Use Corn Tortillas: For a more authentic flavor, opt for corn tortillas instead of flour tortillas. They hold up better under the sauce and have a distinct taste that complements the other ingredients.

Let It Rest: Once baked, allow the Chicken Enchilada Pie Bake to rest for a few minutes before slicing. This helps the layers set, making it easier to serve.

Garnish: Donโ€™t skimp on the garnish! Fresh cilantro, diced tomatoes, sliced avocados, or a dollop of sour cream can add fresh flavors and enhance the overall dining experience.

Adjust to Preference: Feel free to customize the recipe based on your preferences. Add in black beans, corn, diced bell peppers, or onions for an extra layer of flavor and texture.

Serve with Sides: Enhance your meal by serving the Chicken Enchilada Pie Bake with a side of rice, a simple salad, or tortilla chips for added crunch.

Store Properly: If you have leftovers, store them in an airtight container in the refrigerator. The Chicken Enchilada Pie Bake reheats well, ensuring you can enjoy it for more than one meal.

Experiment with Sauces: Donโ€™t be afraid to experiment with different types of enchilada sauce. You could use a green tomatillo sauce for a tangier flavor or a red chili sauce for a more traditional taste.

Enchilada Pie Variations

Want to change the flavors of this casserole? Check out some of my favorite variations below:

  • Tinga & Veggies: use chicken tinga, and add diced onion and bell peppers to your rice for a robust, spicy, rich flavor!
  • Barbacoa: if you’re craving a meatier flavor, swap the shredded chicken for barbacoa.
  • Extra creamy enchiladas: Mix your enchilada sauce with 1 cup sour cream for a thicker, creamier sauce.
  • Christmas tree enchiladas: swirl red and green enchilada sauce along the top of the casserole to create a unique “marbled” flavor that is different with every bite!
  • Vegetarian enchilada pie: swap the chicken for sautรฉed mushrooms or fajita vegetables, or use fried eggplant or shredded jackfruit as a substitute!
  • Divorced enchiladas: cover one side with green enchilada sauce and one with red enchilada sauce – for a divided casserole that makes choosing sides delicious!

How to Keep Enchilada Pie from Being Soggy

I’m going to be honest – I’ve never, ever had a soggy enchilada pie – the corn tortillas soak up a LOT more liquid than you’d expect – however the best tip is to make sure you fully drain beans and chicken to prevent excess liquid in your casserole.

How to Keep Enchilada Pie From Drying Out

Don’t skimp on the sauce. 9 out of 10 times a dry enchilada pie is cause by too little sauce – remember all these ingredients will soak up the sauce, so be sure to add a lot!

Use layers wisely – to keep your enchilada pie from drying out, layer your ingredients intentionally. I personally always go for beans, then chicken, then rice – since beans and chicken have enough moisture that they won’t need the enchilada sauce topping to sink down to stay moist. The rice, for me, should always be on top – so it can get a bit of the sauce topping and cheese to help keep it from getting too dry.

Close-up of a fork with shredded chicken from a Green Chile Enchilada Casserole topped with melted cheese and garnished with chopped chives on a white plate with a green rim.

FAQs

Can I make Chicken Enchilada Pie Bake ahead of time?

Yes, you can assemble the Chicken Enchilada Pie Bake ahead of time and refrigerate it until you’re ready to bake. Just cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from refrigerated.

Can I freeze Chicken Enchilada Pie Bake?

Yes, Chicken Enchilada Pie Bake freezes well. Assemble the casserole, let it cool completely, and then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.

What kind of tortillas should I use?

For a more authentic flavor, corn tortillas are recommended. However, you can use flour tortillas if you prefer a softer texture.

What kind of chicken works best for this recipe?

You can use boneless, skinless chicken breasts or thighs. Cook and shred the chicken before layering it in the casserole. Rotisserie chicken is also a great, time-saving option.

How do I know when the Chicken Enchilada Pie Bake is done?

The casserole is done when it’s heated through, the cheese is melted and bubbly, and the edges are beginning to brown. This usually takes about 25-30 minutes in a preheated oven at 375ยฐF (190ยฐC).

Can I add vegetables to my Chicken Enchilada Pie Bake?

Yes, feel free to add vegetables like bell peppers, onions, corn, or zucchini to add more flavor and nutrition to the dish.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot throughout.

A freshly baked Chicken Enchilada Casserole topped with melted cheese, sliced black olives, and chopped herbs in a rectangular baking dish.

What to Serve with Enchilada Pie

Serving your TexMex Chicken Enchilada Pie Bake with complementary sides can turn your meal into a feast. Here are some suggestions:

Mexican Rice: A fluffy and flavorful rice cooked with tomatoes, onions, and garlic. Itโ€™s a classic side that pairs well with enchiladas. Since we’re using Mexican rice in this recipe, you will have some leftover for a side dish!

Cilantro Lime Rice: For a lighter and zestier option, try rice cooked with fresh lime juice and cilantro.

Refried Beans: Creamy refried beans are a staple in TexMex cuisine and add a rich element to your meal.

Guacamole: A bowl of homemade guacamole made with ripe avocados, lime juice, onions, and cilantro is always a hit. Serve it with tortilla chips for dipping.

Pico de Gallo: This fresh tomato salsa is easy to make and adds a burst of freshness to your dish. Try our corn pico de gallo for a twist!

For more of my favorite deliciously easy dinners, check out some of my favorite recipes below:

Also try Whole Roasted Montreal Chicken , Cheesy Taco Skillet, Green Chile Whiskey Onion Burgers, Nacho Fries, Crispy Baked BBQ Chicken Drumsticks, and Oven Smoked Ribs.

Close-up of a fork lifting a bite of cheesy Chicken Enchilada casserole with shredded chicken, visible melted cheese, and a background of the rest of the casserole dish.

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Close-up of a slice of chicken enchilada pie showing layers of cheese, chicken, and tortilla, with text labels: "Easy Chicken Enchilada Pie Bake" and "Easy & Cheesy!".
4.72 from 7 votes

Easy Chicken Enchilada Pie Bake

By: Courtney O’Dell
Servings: 12
Prep: 5 minutes
Cook: 35 minutes
Total: 35 minutes
Close-up of a Chicken Enchilada casserole topped with chives and a black olive. Layers of shredded chicken, cheese, and diced vegetables are visible.
Enchilada pie is bursting with cheesy, rolled enchilada flavor – made super simple in an irresistible baked casserole!

Equipment

Ingredients 

  • 16 corn tortillas
  • 2 cans pinto beans
  • 2 cups shredded chicken, shredded
  • 60 oz green chile enchilada sauce, divided
  • 2 cups shredded cheddar or jack cheese, extra sharp
  • ยฝ cup olives, sliced into rings, to garnish
  • 1 green onions, diced, to garnish
  • 2 cups mexican rice

Instructions 

  • Preheat oven to 350 degrees.
  • Line a casserole dish with parchment paper.
  • Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
  • Add peppers and onions, spread around the bottom.
  • Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
  • Place rest of tortillas on the top, spaced out in two rows.
  • Smother with additional green chile enchilada sauce.
  • Top with cheese and olives.
  • Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
  • Top with green onions.
  • Let cool 5 minutes before serving.

Nutrition

Serving: 1gCalories: 286kcalCarbohydrates: 24gProtein: 14gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 53mgSodium: 257mgFiber: 4gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Casseroles
Cuisine: TexMex
Tried this recipe?Mention @sweetcsdesigns or tag #sweetcsdesigns!

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet Cโ€™s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.72 from 7 votes (6 ratings without comment)

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4 Comments

  1. Lincoln says:

    5 stars
    Delicious!

  2. Julene says:

    Tried this tonight. I was looking for an easy recipe for my opened jar of 505 sauce. This was perfect. Very yummy and flavorful. The green peppers didn’t cook all the way and were a little crunchy. I didn’t use parchment paper on the bottom of the pan but sprayed with cooking oil and clean up was easy. The bottom layer of tortillas was a little soggy. Maybe the parchment paper would help with that. I will be making this again. Thanks for sharing!

  3. Dave D says:

    Please take this as constructive commenting. Your script is so laced with unrelated ads that your message about cheesy something just gets lost in the sea of ads, 18 of them by the time I got to the recipe. After submitting this comment, I’ll unsubscribe.

    1. Courtney ODell says:

      Dave – while I totally understand and appreciate, operating a website – and handling all of the tasks that come along with doing so (this is my full-time job), can be very costly. To offset that, and be able to devote my time to doing so, I have ads on my website, which pay for the very free content I offer instead of asking for paid subscriptions. I know it can be a hassle to have to scroll, but it’s a decent trade-off to be able to pay someone for providing their work for free to readers.