Easy Chicken Enchilada Pie Bake
Enchilada pie is bursting with cheesy, rolled enchilada flavor - made super simple in an irresistible baked casserole!
Servings: 12
Equipment
- 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.
- 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 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.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 17g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 247mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 0.3mg | Calcium: 177mg | Iron: 1mg
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