Enchilada Pie

Enchilada Pie

from goodhousekeeping.com
50 min
6 servings

This crowd-pleasing Enchilada Pie (made in a cake pan!) uses rotisserie chicken and canned sauce and beans for easy hits-the-spot comfort food.

Ingredients

  • 2 10-oz. cans mild red enchilada sauce (2 1/4 cups)
  • 4 Homemade Tortillas or store-bought 8-inch flour tortillas 
  • 1 c. refried beans 
  • 3 c. shredded rotisserie chicken 
  • 1 medium white onion, chopped (1 cup), divided 
  • 6 oz. Monterey Jack cheese, coarsely shredded (about 1 3/4 cups), divided
  • 1/3 c. cilantro leaves 

Directions

  1. 1

    Heat oven to 375°F. Spread 1/4 cup enchilada sauce on bottom of 8-inch round cake pan. Spread 1 tortilla with one-third of refried beans and place in cake pan, bean side up. Top with one-third of chicken (1 cup), 1/4 cup onion, and 1/2 cup cheese. Spoon one-third of remaining enchilada sauce on top (about 2/3 cup).

  2. 2

    Repeat twice more with remaining tortillas, beans, chicken, 1/4 cup onion, and 1/2 cup cheese, finishing with final remaining tortilla. Transfer to oven and bake until bubbling, 20 to 25 minutes. 

  3. 3

    Heat broiler. Top with remaining 1/4 cup cheese and broil until cheese melts. Let rest 10 minutes. Sprinkle with remaining 1/4 cup onion, then cilantro, just before serving.