Easy Chicken Enchilada Pie Bake

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Easy Chicken Enchilada Pie Bake is a one pot layered chicken enchilada casserole that is bursting with cheesy green chile and chicken enchilada flavor!

tortillas, cheese, chicken, olives, and green onions
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tortillas, cheese, chicken, olives, and green onions

Simple Chicken Enchilada Pie

Chicken Enchilada Pie Bake is a comforting and hearty dish that combines the flavors of traditional chicken enchiladas with the ease of a casserole. It starts with layers of tortillas, shredded chicken mixed with enchilada sauce, cheese, and possibly beans or vegetables, depending on your preference. The layers are repeated, much like a lasagna, until the dish is filled. It’s then baked until bubbly and golden, resulting in a deliciously cheesy and flavorful meal. One of the great things about this dish is its versatility; you can adjust the ingredients to suit your taste, adding in things like black beans, corn, bell peppers, or even a layer of rice to make it more substantial.

To make Chicken Enchilada Pie Bake, you’ll need to start by preheating your oven and preparing your ingredients. If you’re using cooked chicken, you can shred it and mix it with enchilada sauce. If you’re starting with raw chicken, you’ll need to cook it first before shredding it. Once your chicken is ready, you can begin layering your ingredients in a baking dish, starting with a layer of tortillas, followed by the chicken mixture, cheese, and any other ingredients you’re using. Repeat the layers until the dish is filled, finishing with a layer of cheese on top. Bake the dish for 25-30 minutes, or until it’s heated through, and the cheese is melted and bubbly. Let it sit for a few minutes before slicing and serving, garnished with fresh cilantro, sour cream, or avocado slices if desired. Enjoy your homemade Chicken Enchilada Pie Bake!

tortillas, cheese, chicken, olives, and green onions

How to Make Chicken Enchilada Casserole

First 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.
  • Bell pepper (1) – Bell peppers are crunchy, sweet vegetables available in various colors, including red, yellow, and green, adding vibrant color and a mild, slightly sweet flavor.
  • Onion (1)- Onions are aromatic vegetables with a pungent taste when raw and a sweet, caramelized flavor when cooked, used as a base ingredient.
  • Sour cream (1 cup) – Sour cream is a tangy and creamy dairy product that helps bring the sauce together.
  • Pinto beans (1 cup) – Pinto beans are popular legumes in Mexican and Tex-Mex cooking, offering a creamy texture and a nutty flavor.
  • Chicken (2 cups) – Chicken is a versatile and lean protein source, easily absorbing flavors from marinades and sauces, and can be grilled, roasted, or boiled.
  • Green chile enchilada sauce (2 cups) – Green chile enchilada sauce is a tangy and spicy sauce made from green chiles, tomatillos, and spices, used to coat and flavor enchiladas.
  • Cheddar 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.
tortillas, cheese, chicken, olives, and green onions

Use this Method

Prep Pan. Preheat oven to 350 degrees. Line a casserole dish with parchment paper.

Assemble. 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.

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.

tortillas, cheese, chicken, olives, and green onions

Tips and Tricks to Perfect Enchilada Casserole

Creating the perfect Chicken Enchilada Pie Bake requires attention to detail and a bit of culinary flair. Here’s a list of tips and tricks to help you achieve a delicious and satisfying result:

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.

Properly Cook the Chicken: Ensure the chicken is cooked thoroughly before adding it to the casserole. You can boil, grill, or sauté the chicken. Once cooked, shred it finely to ensure even distribution throughout the dish.

Season Well: Don’t forget to season the chicken and any additional fillings adequately. Adding spices such as cumin, chili powder, or garlic powder can enhance the flavor profile.

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.

tortillas with chicken, green onions, olives, and cheese

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 375°F (190°C).

Can I add vegetables to my Chicken Enchilada Pie Bake?

Yes, feel free to add vegetables like bell peppers, onions, corn, or black beans 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.

casserole with cheese, olives, and green onions

What to Enjoy with your 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.

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.

Black Beans: If you prefer whole beans, try seasoned black beans as a side. You can cook them with onions, garlic, and spices for extra flavor.

Corn Salad: A refreshing salad made with corn, tomatoes, onions, cilantro, and a lime vinaigrette can add a fresh and crunchy 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.

Grilled Vegetables: Try grilling some vegetables like bell peppers, onions, and zucchini for a smoky and healthy side option.

Chips and Salsa: You can never go wrong with a classic side of crispy tortilla chips and your favorite salsa.

Sour Cream and Cheddar: A dollop of sour cream and some shredded cheddar cheese on the side can be used to top your enchilada pie.

Coleslaw: A tangy and crunchy slaw made with cabbage, carrots, and a cilantro-lime dressing can be a refreshing side.

Mexican Street Corn (Elote): Grilled corn on the cob coated with a mixture of mayonnaise, cotija cheese, chili powder, and lime juice is a popular and flavorful side dish.

Queso Dip: A creamy and spicy cheese dip served alongside your enchilada pie can add a luxurious touch.

Salad: A simple salad with lettuce, tomatoes, avocados, and a lime vinaigrette can balance out the richness of the enchilada pie.

Jalapeño Poppers: If you’re in the mood for something a bit spicy and cheesy, jalapeño poppers could be a great addition to your meal.

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.

tortillas with chicken, green onions, olives, and cheese

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Easy Chicken Enchilada Pie Bake Recipe

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casserole with cheese, olives, and green onions

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A casserole dish with black olives and green onions: Green Chile Enchilada Pie.
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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!
Course Casseroles
Cuisine TexMex
Keyword casserole, chicken, gluten free casserole, hispanic, mexican, shredded chicken, tex mex, texmex
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 286kcal
Author Courtney O’Dell

Equipment

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 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

Serving: 1g | Calories: 286kcal | Carbohydrates: 24g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 257mg | Fiber: 4g | Sugar: 3g

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 C’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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3 Comments

  1. 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!

  2. 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.