Chicken Enchilada Pie added by Yolanda Stewart My family enjoyed this Chicken Enchilada Pie. It was quick to fix and delicious. Cook time: 1 Hr Prep time: 30 Min Serves: 6 Ingredients 15-20 small corn tortillas 3 c shredded chicken, cooked 1 can(s) rotel diced tomatoes and green chile 2 can(s) rotel original tomato sauce, 6oz 1 c shredded colby jack cheese 1 c velveeta shreds 1 c shredded mozzarella cheese 2 c green onions, diced, divided 2 c yellow onions, diced, divided salt and pepper to taste Directions 1. Sautee 1 cup each of green onions and yellow onions. Add chicken; mix well. Season to taste. [I mildly used salt, black pepper and garlic powder. I say mildly because the Rotels comes with its own burst of seasoning too]. I wouldnt want to over-season. Cook over medium-high heat 5 minutes or until hot, stirring frequently. 2. Pour Rotel[s] over chicken mixture. In a separate skillet, spray nonstick spray, layer tortillas about 7-8 tortillas or until the bottom of the skillet is covered. Do not double layer. Spoon mixture over tortillas. Sprinkle 1/2 cup of all cheeses over mixture. Repeat with tortillas, meat mixture and cheeses, layered and fill. Cover skillet; simmer heat, cook 5 minutes to 10 minutes or until cheeses melt. Serve immediately.
Posted on: Sat, 19 Jul 2014 10:43:08 +0000
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