Chipotle Chicken Enchilada Pie

Name: Chipotle Chicken Enchilada Pie
Total time: 300 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cup cooked, shredded chicken; 1 cup salsa; 4 oz Chipotle salsa; 1 cup sweet corn; 1 bunch cilantro; 1 packages tortillas (flour pictured); 1 large can red enchilada sauce; 2 cup shredded Mexican cheese blend

ChefDoogles @ChefDoogles

Chicago, IL

Great for Leftover Chicken

ChefDoogles @ChefDoogles

Chicago, IL

Great for Leftover Chicken

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Ingredients

5 mins

8 servings

3 cupcooked, shredded chicken
1 cupsalsa
4 ozChipotle salsa
1 cupsweet corn
1 bunchcilantro
1 packagestortillas (flour pictured)
1 largecan red enchilada sauce
2 cupshredded Mexican cheese blend

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Steps

5 mins

1

In a large mixing bowl, combine chicken, salsas, corn, and cilantro. Mix thoroughly.
2

Spray casserole dish with non-stick cooking spray. Cover the bottom with a layer of tortillas. Ladle sauce to cover tortillas.
3

Layer half the chicken mixture and top with a third of the cheese. Layer tortillas, then chicken, then the last layer of tortillas. Top with remaining sauce. Top with cheese.
4

Cover and bake at 350° for approximately 40-45 minutes or until chicken is thoroughly reheated. Remove cover during last ten minutes of cooking.
5

Garnish with cilantro and diced pineapple if desired.
6

Variations; Cilantro, green chile enchilada sauce, corn tortillas, tequila, cotija, queso fresco, Chihuahua, jalapenos, habanero, roasted bell peppers or garlic, black or pinto beans, nacho cheese, refried beans, lime, avocado, diced green chiles, poblano, rice, tomatoes, tomatillos

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ChefDoogles @ChefDoogles

on June 14, 2014 01:32

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience