Aida's Enchilada Pie (that doesn't require canned enchilada sauce)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 248.1
  • Total Fat: 11.9 g
  • Cholesterol: 55.1 mg
  • Sodium: 731.1 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 22.0 g

View full nutritional breakdown of Aida's Enchilada Pie (that doesn't require canned enchilada sauce) calories by ingredient
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Submitted by: CLAIREMZM

Introduction

I got this recipe from another seminary wife years ago. I really like it because many recipes for enchilada pie or enchilada stacks call for enchilada sauce, which I rarely have on hand. However, I always have the ingredients for this! I have substituted beans for the meat with great success. The original recipe called for sliced black olives, which you can put in if you desire. I got this recipe from another seminary wife years ago. I really like it because many recipes for enchilada pie or enchilada stacks call for enchilada sauce, which I rarely have on hand. However, I always have the ingredients for this! I have substituted beans for the meat with great success. The original recipe called for sliced black olives, which you can put in if you desire.
Number of Servings: 8

Ingredients

    1 tbsp Chili powder
    1 tbsp Garlic powder
    1 tbsp Oregano, ground
    0.25 tsp Pepper, black
    1 tsp Salt
    0.13 cup Olive Oil
    16 ounces Chicken Breast (cooked), no skin, roasted
    1 cup, chopped Onions, raw
    1 cup Tomato Sauce
    0.50 cup (8 fl oz) Water, tap
    6 tortilla, medium (approx 6" dia) Corn Tortillas
    2 cup Kraft 2% Shredded Cheddar Cheese
    1/4 tsp Cumin seed

Tips

Very nice topped with sour cream!


Directions

Preheat oven to 400 degrees. Spray a 2 qt. casserole with cooking spray.
Brown onions in a little olive oil. Add salt, pepper, chili powder, garlic powder, oregano and cumin. Add tomato sauce and cooked chicken.
Brush each tortilla with olive oil on each side. Put a layer of two and a half tortillas in the bottom of the casserole dish. Put chicken and onions on top of the tortillas. Layer another two and a half tortillas on the chicken and onions and top with the cheese. Pour water over all. Cover and bake for 20 minutes. Cut into wedges to serve.

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TAGS:  Poultry |

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