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!

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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!)

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.

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.

Don’t Overfill: Be careful not to overfill your baking dish. Leaving a little space at the top ensures the ingredients don’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: Don’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: Don’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 sautéed 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.

FAQs

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. It’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:

Easy Chicken Tinga Recipe

Easy Taco Spaghetti Recipe

Carne Asada Nachos

Chicken Burrito Bowls

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.

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