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Enchilada-Pie-Casserole | kimschob.com
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Enchilada Pie Casserole with Hatch Chiles

Enchilada pie casserole is layers of corn tortillas, seasoned chicken, sauce, roasted hatch green chiles, all in one delicious dish.
Course Main Dishes
Cuisine Mexican
Keyword Enchilada Pie Casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 1 13 X 9 Pan
Calories 2194kcal
Author Kim Schob

Ingredients

  • 6 hatch chiles roasted and skinned
  • 2 tablespoons butter
  • 1 lb chicken cooked - I used rotisserie chicken
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin
  • Salt & pepper to taste
  • 1 can diced tomatoes drained (14.5 oz) or 1 can of ROTEL 10 oz
  • 12 corn tortillas
  • 2 cups mexican cheese blend
Makes: 13 x 9inch rectangle2inch height

Instructions

  • In a large pot cook onions in butter until soft 
  • Stir in garlic, oregano, cumin, salt & pepper 
  • Add in chiles, tomatoes, and broth 
  • Bring to a boil then reduce heat and simmer for 20 minutes 
  • Use an immersion blender to create a smooth sauce 
  • Stir in chicken 
  • Preheat oven to 350, prepare a 13x9 pan with nonstick spray
  • Layer sauce, tortillas, sauce, cheese
  • Repeat this process until pan is full, last layer should be cheese 
  • Sprinkle on a little fresh or dried  parsley 
  • Bake for 30 minutes 
  • Let rest for about 5 minutes, serve.
  • Enjoy! 

Nutrition

Serving: 1Serving | Calories: 2194kcal | Carbohydrates: 198g | Protein: 117g | Fat: 107g | Saturated Fat: 50g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 3597mg | Potassium: 2219mg | Fiber: 37g | Sugar: 33g | Vitamin A: 2336IU | Vitamin C: 94mg | Calcium: 1974mg | Iron: 12mg