Chicken Chile Enchilada Pie Recipes

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CHICKEN-CHILE ENCHILADA PIE

Enchilada flavors mix up into an easy one-dish supper bake.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10



Chicken-Chile Enchilada Pie image

Steps:

  • Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
  • In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
  • Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g

1 package (9 oz) frozen diced cooked chicken breast, thawed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2 cup Old El Paso™ enchilada sauce (from 10-oz can)
1/2 cup Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 egg
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 cup shredded Mexican cheese blend (4 oz)
1 medium tomato, chopped (3/4 cup)

HATCH CHILE ENCHILADA PIE

Tasty comfort food and a fun way to use slightly spicy, slightly sweet Hatch chiles when they're available at the grocery store.

Provided by Seth Kolloen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 13



Hatch Chile Enchilada Pie image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
  • Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
  • Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

Nutrition Facts : Calories 765.1 calories, Carbohydrate 54 g, Cholesterol 141.7 mg, Fat 44.3 g, Fiber 8.6 g, Protein 40.4 g, SaturatedFat 20.3 g, Sodium 1261.8 mg, Sugar 9.4 g

6 Hatch chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil, divided
2 tablespoons butter
1 pound skinless, boneless chicken thighs
2 ½ cups chicken broth, divided
1 onion, chopped
4 cloves garlic, minced
¼ teaspoon dried oregano
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ (14.5 ounce) can diced tomatoes, drained
12 (6 inch) corn tortillas
1 (8 ounce) package shredded Mexican cheese blend

CHICKEN ENCHILADA PIE

I clipped this from The Milwaukee Journal about 10 years ago. A Mexican-American woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it

Provided by HEP MEP

Categories     Chicken

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 15



Chicken Enchilada Pie image

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
  • Check halfway through to make sure onion and garlic are not browning.
  • Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
  • As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
  • Add chilies, oregano, and salt.
  • Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
  • Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
  • Repeat 3 times, ending with cheese.
  • Tightly cover pan with foil and bake at 375°F for 45 minutes.
  • Garnish with sour cream.
  • Note: Recipe may be doubled--if so, use a 9x13-inch pan.
  • You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.

2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4-1/2 onion, chopped
1 minced garlic clove
2 tablespoons flour
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken
2 (4 ounce) cans of chopped green chilies
1/4 teaspoon dried oregano
1/2 teaspoon salt
12 corn tortillas, quartered
1 (16 ounce) can refried beans
2 -3 boneless chicken breast halves, cooked and shredded
8 -10 ounces shredded cheddar cheese
tomatoes (your pleasure) or salsa (your pleasure)

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 10



Slow-Cooker Green Chile Chicken Enchilada Pie image

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.

3 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) mild green enchilada sauce
1 can (4 to 4-1/2 ounces) chopped green chiles
1/4 cup minced fresh cilantro
1 tablespoon lime juice
9 corn tortillas (6 inches)
3 cups shredded Colby-Monterey Jack cheese
Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

CHICKEN ENCHILADA QUICHE

Dress this quiche up however you like. This is great for brunch, or serve with a tossed salad and have it for dinner.

Provided by CHILI SPICE

Categories     Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13



Chicken Enchilada Quiche image

Steps:

  • Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
  • In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
  • Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
  • Serve with sour cream and/or salsa (optional).

Nutrition Facts : Calories 375.2, Fat 25.9, SaturatedFat 13.2, Cholesterol 144.2, Sodium 736.7, Carbohydrate 19.1, Fiber 1.6, Sugar 2.2, Protein 17

1 frozen 9-inch deep dish pie shell
4 eggs, 1
1 cup half-and-half or 1 cup milk
1 1/2 cups chicken, finely cubed (or shredded)
1 1/2 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (chunky)
4 1/2 ounces green chilies, canned drained and chopped (4.5 oz )
1/2 teaspoon salt
pepper (to taste)
sour cream (optional)
salsa (extra for serving-optional)

GREEN CHICKEN-ENCHILADA PIES

This dinner recipe gets its green coloring from mild green tomatillo salsa, which is widely available. Instead of using four small baking dishes, you can bake one pie in an eight-inch dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 7



Green Chicken-Enchilada Pies image

Steps:

  • Preheat oven to 425 degrees. Lightly season chicken on both sides with salt and pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once, until browned, about 10 minutes. Transfer to a plate and let cool slightly; shred with two forks.
  • Divide 1/4 cup salsa among four 6-inch, 1 1/2-cup shallow baking dishes. Layer in 12 tortilla quarters, another 1/2 cup salsa, half of shredded chicken, and 3/4 cup cheese, dividing evenly among dishes. Repeat layering. Finish with remaining 12 tortilla quarters, followed by remaining salsa and cheese.
  • Place dishes on a rimmed baking sheet. Bake until bubbly and tops are golden brown in spots, 15 to 20 minutes. Let cool slightly before serving, with accompaniments.

4 boneless, skinless chicken thighs (about 1 pound, 6 ounces)
Coarse salt and freshly ground pepper
1 tablespoon safflower oil
1 jar (15 ounces) mild green tomatillo salsa (1 3/4 cups)
9 corn tortillas (5-inch), quartered
2 1/4 cups coarsely grated (on the large holes of a box grater) Monterey Jack
Cilantro sprigs, very thinly sliced radish, and lime wedges, for serving

CHILI CHICKEN ENCHILADAS

This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. -Alicia Johnson, Hillsboro, Oregon

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13



Chili Chicken Enchiladas image

Steps:

  • Preheat oven to 350°. Mix first four ingredients until smooth., In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted. , In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce., Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 514 calories, Fat 26g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 855mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1 cup chicken broth
1 tablespoon butter
1/4 cup chopped onion
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 cup shredded Monterey Jack cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken
4 flour tortillas (8 inches)
Optional toppings: chopped tomatoes, sliced ripe olives and sliced green onions

GREEN CHICKEN CHILE ENCHILADA CASSEROLE

If you like green chile peppers you'll love this green chicken enchilada casserole layered with corn tortillas, shredded chicken, and Monterey Jack cheese.

Provided by The Dover's

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 50m

Yield 8

Number Of Ingredients 7



Green Chicken Chile Enchilada Casserole image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
  • Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

Nutrition Facts : Calories 452.5 calories, Carbohydrate 31.3 g, Cholesterol 94.3 mg, Fat 23.7 g, Fiber 6 g, Protein 30 g, SaturatedFat 12.6 g, Sodium 1495.6 mg, Sugar 5.7 g

3 cups shredded cooked chicken
2 (14 ounce) cans green enchilada sauce
1 (15 ounce) can diced tomatoes
1 large onion, chopped
1 (27 ounce) can chopped green chile peppers
12 (6 inch) corn tortillas
3 cups shredded Monterey Jack cheese

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