Enchilada Pie

by Elizabeth Dengler, The Huckleberry Home

Usually, when I see the word “pie” in a recipe name I think of dessert and my favorite, pecan pie. But naming this “Cheesy Chicken Enchilada Pie Plate Casserole” while rather descriptive, is just too long. I decided to make this for dinner tonight, after a summer where my motto was “mama aint’ turnin’ on the oven”. If for no other reason, simply due to the thick smoke that has blown into the valley from the CA and OR fires. With the air quality beyond poor, we’re at “hazardous” according to my phone’s most recent alarming Public Safety Alert, I wanted a dinner dish that wouldn’t contribute to any indoor odors that I’d get with frying something or broiling meat and in this smoky air, grilling is O-U-T. I developed this recipe over a couple years while I worked my corporate job. At first I cooked up my own chicken, rolled up each individual enchilada and poured my homemade sauce over it. It was so tasty and took all day to make, so I ended up only making it on the weekends when I wasn’t too tired to do it. I started to look for ways to save some time so this could work midweek and that’s how this recipe was developed. From time to time my kids will ask for the rolled up enchiladas and I’m happy to roll up a pan full, but this version still remains in our family dinner menu rotation.

1 rotisserie chicken from your supermarket (I buy them cold and save a dollar)
1/2 packet of taco seasoning, I use McCormick mild taco seasoning
1 10 oz can of La Victoria Red Enchilada Sauce
4 Mission flour tortillas, soft taco size
1 4 oz can of diced green chiles
1 3 oz can of sliced black olives
1-1 1/2 C of shredded cheese (I use the 3 cheese Mexican blend, cheddar or jack cheeses would work well too)

Preheat oven to 350 degrees.
Debone your chicken, pull off all the meat and shred it using your fingers (this is also why I prefer a cold roasted chicken). Place the shredded chicken in a bowl and sprinkle 1/2 of a packet of taco seasoning over it. Toss with your hands until the chicken is coated with the seasoning. Set aside.
Spray your 9 inch deep dish pie plate with cooking spray, nothing is worse than forgetting this step and getting the casserole stuck which I’ve done and it’s just maddening.

Pour just enough of your enchilada sauce to coat the whole bottom of your pie plate. And now you’re going to layer: 1 tortilla, coat with thin layer of enchilada sauce, followed by a handful of your seasoned chicken making sure to get the chicken in an even layer out to the edges, then sprinkle a few of your chopped green chiles, followed by a handful (about 1/4 C) of your shredded cheese sprinkled over your chicken. Repeat 2 more times for a total of 3 layers. Place your last tortilla on top, coat with the remaining enchilada sauce, a handful of shredded cheese (or more to your liking). Top with your sliced olives (I don’t use the whole can about half a can) and the remainder of your diced green chiles.

Bake at 350 degrees for 30-35 minutes until bubbly. Let cool for 10 minutes before slicing. I usually cut the casserole into 6 pie pieces but have also cut them into 8 slices. Serve with some refried beans and Spanish rice with sliced melon on the side. You also can’t go wrong with chips and salsa with a side of guac and your favorite bagged salad kit.
Have a favorite recipe you’d like featured in the Huckleberry Home? Send it to elizabeth@huckleberrypress.com.