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Enchilada Pie Recipe

Enchilada Pie Recipe

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How To Make Enchilada Pie

There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 8 small corn tortillas
  • 2 cups of cooked chicken, shredded
  • 1 cup of enchilada sauce
  • 1 cup of shredded cheese (cheddar or Mexican blend)
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped bell pepper
  • 1/2 cup of canned black beans, drained and rinsed
  • 1/2 cup of canned corn, drained
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of cumin
  • Salt and pepper to taste
  • Optional toppings: sour cream, sliced avocado, chopped cilantro


  1. Preheat your oven to 375°F (190°C).

  2. In a large skillet, sauté the chopped onion and bell pepper over medium heat until softened.

  3. Add the shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper to the skillet. Stir well to combine and heat through.

  4. Spray a 9-inch round baking dish with cooking spray. Lay 4 corn tortillas on the bottom to cover the dish.

  5. Spread half of the chicken mixture evenly over the tortillas. Drizzle about 1/2 cup of enchilada sauce on top. Sprinkle with 1/2 cup of shredded cheese.

  6. Place another layer of 4 corn tortillas over the cheese. Repeat the layers of chicken mixture, sauce, and cheese.

  7. Cover the dish with foil and bake for 20 minutes.

  8. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

  9. Remove from the oven and let it cool for a few minutes before serving.

  10. Serve with optional toppings like sour cream, sliced avocado, and chopped cilantro.


  • Calories : 380kcal
  • Total Fat : 15g
  • Saturated Fat : 6g
  • Cholesterol : 73mg
  • Sodium : 840mg
  • Total Carbohydrates : 36g
  • Dietary Fiber : 7g
  • Sugar : 4g
  • Protein : 27g
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