Easy Chicken Enchilada Pie Bake is a one pot layered chicken enchilada casserole that is bursting with cheesy green chile and chicken enchilada flavor!
Every year, when the calendar turns towards fall and kids start to go back to school, there is one thing on my mind.
(Ok, there are two - my imminent freedom during the workday is one...)
But the other?
Green Chiles.
Living in Colorado, fall is synonymous with green chiles. You can smell them being roasted outside of farmers markets, grocery stores, restaurants, and roadside chile stands - it is heaven.
And when I think of green chiles, I immediately think of Enchiladas. Or rather, cheesy chicken enchilada pie baked in the oven and smothered with green chile.
Excuse me, I'm drooling a bit just thinking about it.
There is nothing more comforting in fall to me than a deliciously hearty, cheesy, and spicy layered chicken enchilada bake. It is one of my all-time favorite fall comfort foods - and I know this easy recipe will soon be one of yours, too!
If you love green chile chicken enchiladas, this Green Chile Enchilada Casserole bake is for you!
It is so cheesy, and loaded with tomatoes, beans, sour cream, chicken, and topped with tons of cheese and olives!
Easy Chicken Enchilada Pie Bake combines green chile and cheesy layered enchilada casserole flavors everyone loves!
This easy layered enchilada is seriously so easy - I even like to bake it in parchment paper, so all I have to do is lift out the mess when I'm done - for a truly no-mess, no-fuss one pot chicken enchilada casserole!
Of course, this isn't just any green chile enchilada pie. We're using my super secret (well, not so secret, since I'm linking the recipe to this post....) method to perfect shredded chicken.
I'll let you guess what the chicken's secret ingredient is..... (are you paying attention? Of course, it's more green chiles!!!)
This enchilada pie is perfect for fall weather - and hearty enough to serve at football games, for dinner parties, or just cozy nights in.
And as with all tailgate food, this casserole is even better each time you reheat it!
These layered chicken enchiladas are also great as a make ahead - just heat to serve!
You could even make this green chile enchilada pie recipe in a big aluminum pan set inside another with water (a sort of jumbo sized double boiler) - and then pop it all on a grill for a tailgate meal EVERYONE will cheer for!
Expect to get requests for this cheesy chicken enchilada casserole all the time!
For more of my favorite deliciously easy dinners, check out some of my favorite recipes below:
Whole Roasted Montreal Chicken
Green Chile Whiskey Onion Burgers
Loaded Nacho Fries
Crispy Baked BBQ Chicken Drumsticks
Easy Chicken Enchilada Pie Bake
Easy Chicken Enchilada Pie Bake
Easy Chicken Enchilada Pie Bake is a one pot layered chicken enchilada casserole that is bursting with cheesy green chile and chicken enchilada flavor!
Ingredients
- 16 corn tortillas
- 1 bell pepper, halved and sliced into long thin strips (pre-sauteed, or raw)
- 1 onion, halved and sliced into long strips (pre-sauteed, or raw)
- 1 cup sour cream
- 1 cup pinto beans
- 2 cups chicken, shredded
- 2 cups 505, or similar brand green chile enchilada sauce, divided
- 2 cups cheddar cheese, extra sharp
- ½ cup olives, sliced into rings
- 1 green onions, diced
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 Information
Amount Per Serving Calories 264Saturated Fat 7gCholesterol 43mgSodium 249mgCarbohydrates 21gFiber 4gSugar 1gProtein 12g
Julene
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!
Dave D
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.
Courtney ODell
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.