Chicken Enchilada Pie Is Comfort Food
At noon, when I wrote Chicken Barley Soup , I mentioned that I was going to take meals to my friend, the 82-year-old man I have adopted as my surrogate father. (Click on the link for that recipe.) I also mentioned that I was going to take a couple of other things over, as well.
This Chicken Enchilada Pie is something that reminds me of the casseroles of my youth. It is not restaurant-quality food, but one of those stick-to-the-ribs sort of meals that you can make with things you have on hand. Once cooked, it will serve six to eight people, with a large salad to round out the meal. I always like to let this cool to make it easier to cut in wedges, and then reheat briefly in the microwave.
Nothing was measured so I shall give you what I did to make this and the chicken enchilada soup I show below.
- Meat from one cooked chicken, dark and white meat, & one large can of enchilada sauce (not tomato-based), 1/4 cup of dried, chopped onions--Simmer in a pan until the chicken can be shredded. (Any meat can be used. I have used ground beef in past.)
- In pie plate, spread a tablespoon or so enchilada sauce in the bottom of the plate, and add 3 corn tortillas--I laid 2 to overlap, and cut the other in half to cover the open space.
- Spread shredded chicken over the corn tortillas, sprinkle 1/4 cup corn on top, and then a generous amount of shredded Mexican cheese blend. Add a bit of enchilada sauce.
- Add 3 more corn tortillas on top, and repeat chicken, corn, cheese, layer, and add a bit more enchilada sauce.
- Add another 3 corn tortillas, and more enchilada sauce. Cover with shredded cheese.
- Place on cookie sheet and bake in 350F preheated oven for 20 to 25 minutes. Let stand for a few minutes to set to make it easier to cut into like a pie.
- With the leftover chicken and enchilada sauce mixture, I added:
- Can of diced tomatoes
- Can of white kidney beans, drained
- Frozen corn
- Chopped green pepper
- Chicken broth or water
- Spices to taste (salt, pepper, chili powder, onion flakes, garlic powder, cumin, oregano)
- Simmer until ready. I might serve this over corn bread, cooked macaroni, or rice.
This was the container I put together for my friend, before making my afternoon delivery.
Copyright © 2015 Coral Levang
Image Credit » Photograph is author owned