Easy Chicken Enchilada Pie Bake

Close-up of a Chicken Enchilada casserole topped with chives and a black olive. Layers of shredded chicken, cheese, and diced vegetables are visible.

4.75 from 8 votes

Easy Chicken Enchilada Pie Bake

Layers of corn tortillas, shredded chicken, pinto beans, rice, and green chile enchilada sauce baked until bubbly and golden - all the enchilada flavor, no rolling.

Prep Time5

Cook Time35

Total Time35

Course: Casseroles

Cuisine: TexMex

Keyword: casserole, chicken, gluten free casserole, hispanic, mexican, shredded chicken, tex mex, texmex

Servings:

Author: Courtney O'Dell

Equipment

Professional Cheese Grater - Stainless Steel, XL Size, 4 Sides - Perfect Box Grater for Parmesan Cheese, Vegetables, Ginger - Dishwasher Safe - Black
505 Southwestern Flame Roasted Green Chile, Medium (3-16oz Value Pack)
DOWAN Casserole Dish, 9x13 Ceramic Baking Dish, Large Lasagna Pan Deep, Casserole Dishes for Oven, 135 oz Deep Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Roasts, Home Decor Gifts, White

Ingredients

16 corn tortillas
2 cans pinto beans
½ cup sour cream
60 oz green chile enchilada sauce divided
2 cups shredded chicken shredded
2 cups mexican rice
2 cups shredded cheddar or jack cheese extra sharp
½ cup olives sliced into rings, to garnish
1 green onions diced, to garnish

Instructions

Preheat oven to 350 degrees.
Put a layer of sauce down in the casserole dish.
Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
Add beans, sour cream, chicken, mexican rice, 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.

Notes

Drain the beans and pat the shredded chicken dry before layering — excess moisture is the #1 cause of a soggy bottom layer.

A thin layer of sauce on the bottom of the dish (or a sheet of parchment under the first tortilla layer) helps prevent sticking and sogginess.

Assemble up to 24 hours ahead and refrigerate, then bake when ready.

Let the pie rest 10 minutes before slicing for clean, stackable pieces.

Freezes well, baked or unbaked, for up to 3 months.

Nutrition

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