Chicken Enchilada Pie

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“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”
READY IN:
1hr 45mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a medium saucepan over medium heat.
  2. Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
  3. Check halfway through to make sure onion and garlic are not browning.
  4. Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
  5. As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
  6. Add chilies, oregano, and salt.
  7. Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
  8. 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.
  9. Repeat 3 times, ending with cheese.
  10. Tightly cover pan with foil and bake at 375°F for 45 minutes.
  11. Garnish with sour cream.
  12. Note: Recipe may be doubled--if so, use a 9x13-inch pan.
  13. You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.

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