Chili Enchilada Pie Recipes

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CHILI 'N' CHEESE ENCHILADAS



Chili 'n' Cheese Enchiladas image

I combined two of my family's favorite flavors to invent this dish-and ever since, I've gotten more requests for it than I can remember!-Kim Prorok, North Fort Myers, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1-1/2 cups chopped onions, divided
1 package (1-1/4 ounces) chili seasoning
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (16 ounces) chili beans, undrained
1/2 cup water
2-1/2 cups shredded cheddar cheese
6 flour tortillas (6 inches), warmed
1 jar (8 ounces) picante sauce

Steps:

  • In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes. , Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese. , Bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts :

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE



Slow-Cooker Green Chile Chicken Enchilada Pie image

My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 10

3 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) mild green enchilada sauce
1 can (4 to 4-1/2 ounces) chopped green chiles
1/4 cup minced fresh cilantro
1 tablespoon lime juice
9 corn tortillas (6 inches)
3 cups shredded Colby-Monterey Jack cheese
Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.

CHICKEN-CHILE ENCHILADA PIE



Chicken-Chile Enchilada Pie image

Enchilada flavors mix up into an easy one-dish supper bake.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 package (9 oz) frozen diced cooked chicken breast, thawed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2 cup Old El Paso™ enchilada sauce (from 10-oz can)
1/2 cup Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 egg
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 cup shredded Mexican cheese blend (4 oz)
1 medium tomato, chopped (3/4 cup)

Steps:

  • Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
  • In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
  • Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g

ENCHILADA PIE



Enchilada Pie image

Posted in response to a request. A simple inexpensive family dinner with mild flavors. Note recipe makes 3 casseroles, 4-5 servings each, for freezing, but recipe is easily cut down for immediate cooking. From Frozen Assets by Deborah Taylor-Hough, a OAMC book.

Provided by LonghornMama

Categories     Meat

Time 35m

Yield 15 serving(s)

Number Of Ingredients 10

3 lbs ground beef
3 onions, chopped
3 teaspoons salt
1 teaspoon pepper
3 tablespoons chili powder
24 ounces tomato sauce
18 corn tortillas, spread with butter (I spray with a little cooking spray)
12 ounces black olives, drained and chopped (I use 3 cans sliced olives, drained)
3 cups sharp cheddar cheese, shredded
1 1/2 cups water

Steps:

  • Brown ground beef and onion; add seasonings and tomato sauce.
  • In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
  • Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
  • Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 399.7, Fat 24.7, SaturatedFat 10.6, Cholesterol 85.4, Sodium 1112.4, Carbohydrate 20, Fiber 4.2, Sugar 3.4, Protein 25.4

CHEESY CHILI ENCHILADAS



Cheesy Chili Enchiladas image

If you love chili and cheese, this recipe is for you.

Provided by NASCAR24FAN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 6

¼ cup vegetable oil
1 (10 ounce) package corn tortillas
1 (16 ounce) package Cheddar cheese, grated
2 (19 ounce) cans chili without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounce) package processed cheese, cubed, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  • Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
  • Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
  • Bake in the preheated oven until hot and bubbly, about 20 minutes.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g

BEEF ENCHILADA PIE



Beef Enchilada Pie image

Very easy and super yummy!

Provided by Melissa Turner

Categories     Tacos & Burritos

Time 1h30m

Number Of Ingredients 13

10 corn tortillas
1 c beef broth
1 can(s) ro-tel tomatoes and peppers
1 lb ground beef
1 medium onion finely chopped
4 clove minced garlic
1 can(s) tomato sauce (15 oz)
2 c shredded cheddar cheese
1/3 c fresh cilantro
1 Tbsp chili powder
1 tsp cumin
1 diced jalepeno (optional)
1 Tbsp tobasco or similar hot sauce (optional)

Steps:

  • 1. Preheat oven to 450 degrees. In a large skillet over medium high heat, brown tortillas on each side until is spotty brown. Transfer to a plate and repeat with all tortillas. Take four of the tortillas and cut or tear into small pieces. Process in a food processor with half of the Ro-Tel and half of the broth until smooth. Mixture will still have small bits of tortilla. Add mixture to a large bowl.
  • 2. Brown ground beef and drain. Add to tortilla mixture.
  • 3. Add 1 tablespoon of oil and onion to skillet and cook until onion is soft, about 5 minutes. Add garlic, chili powder and cumin and toss to combine. Stir in tomato sauce, remaining beef broth and the other half of the can of Ro-Tel. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat. Stir half of the tomato mixture into the beef and tortilla mixture. Add cilantro, one cup of cheese. Add jalapeno and Tobasco sauce to bowl if you want it spicy. Toss to combine.
  • 4. Grease or spray a 2 quart casserole dish or a 9 x 9 baking pan, bottom and sides. Using half of the tortillas, arrange them in casserole so they cover the bottom. Spread meat mixture over tortillas. Cover with remaining tortillas. Spread remaining tomato sauce over tortillas and bake in 450 degree over until edges are bubbly, about 30 minutes. Top with remaining cheese and continue to bake until cheese is brown and bubbly, about 20 more minutes. Let rest about 15 mins before slicing.

CHILI ENCHILADA PIE



Chili enchilada Pie image

First off, this is made from leftover Chili I cooked. This is my "go to" meal when I'm in a hurry or just lazy. The secret is in the chili, it's only as flavorful as the chili you use. http://www.justapinch.com/recipe/lynns-chili-by-lynn-socko-lynnsocko

Provided by Lynn Socko

Categories     Beef

Time 40m

Number Of Ingredients 4

bag of soft corn tortilla's, quartered
homemade or store bought chili
8 oz cheddar and/or asadero cheese, grated
onion, chopped, opitional

Steps:

  • 1. https://www.justapinch.com/recipe/lynnsocko/lynns-chili/chili https://www.justapinch.com/recipes/main-course/beef/hearty-wholesome-chili.html?p=1
  • 2. Spray sides & bottom of baking dish with non-stick spray (I use a 10" deep dish cast iron skillet).
  • 3. Spoon in just enough chili to barely coat bottom of pan. Layer with tortillas, spoon in a generous amount of chili to completely cover tortillas, layer with cheese.
  • 4. Repeat this process, sprinkle with diced onions on top if desired.
  • 5. Bake 400* for 30 minutes. Let stand for a few minutes before serving. Garnish with Pico de Gallo & serve with salsa.
  • 6. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html?p=3

ENCHILADA PIE



Enchilada Pie image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound ground chuck
1 onion, chopped
1 (14 1/2-ounce) can cream of mushroom soup
2 small cans diced green chilies
1 (14 1/2-ounce) can whole tomatoes, crushed
1 (14 1/2-ounce) can tomato sauce
Vegetable oil
1 package (6 tortillas) corn tortillas
1 package (2 cups) shredded Colby jack cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.

EASY CHICKEN ENCHILADA PIE BAKE



Easy Chicken Enchilada Pie Bake image

Easy Chicken Enchilada Pie Bake is a one pot layered chicken enchilada casserole that is bursting with cheesy green chile and chicken enchilada flavor!

Provided by Courtney O'Dell

Categories     Main Dish

Time 35m

Number Of Ingredients 10

16 corn tortillas
1 bell pepper, halved and sliced into long thin strips (pre-sauteed, or raw)
1 onion, halved and sliced into long strips (pre-sauteed, or raw)
1 cup sour cream
1 cup pinto beans
2 cups chicken, shredded
2 cups 505, or similar brand green chile enchilada sauce, divided
2 cups cheddar cheese, extra sharp
1/2 cup olives, sliced into rings
1 green onions, diced

Steps:

  • Preheat oven to 350 degrees.
  • Line a casserole dish with parchment paper.
  • Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
  • Add peppers and onions, spread around the bottom.
  • Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
  • Place rest of tortillas on the top, spaced out in two rows.
  • Smother with additional green chile enchilada sauce.
  • Top with cheese and olives.
  • Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
  • Top with green onions.
  • Let cool 5 minutes before serving.

Nutrition Facts : Calories 264 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, Sodium 249 grams sodium, Sugar 1 grams sugar

HATCH CHILE ENCHILADA PIE



Hatch Chile Enchilada Pie image

Tasty comfort food and a fun way to use slightly spicy, slightly sweet Hatch chiles when they're available at the grocery store.

Provided by Seth Kolloen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 13

6 Hatch chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil, divided
2 tablespoons butter
1 pound skinless, boneless chicken thighs
2 ½ cups chicken broth, divided
1 onion, chopped
4 cloves garlic, minced
¼ teaspoon dried oregano
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ (14.5 ounce) can diced tomatoes, drained
12 (6 inch) corn tortillas
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
  • Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
  • Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

Nutrition Facts : Calories 765.1 calories, Carbohydrate 54 g, Cholesterol 141.7 mg, Fat 44.3 g, Fiber 8.6 g, Protein 40.4 g, SaturatedFat 20.3 g, Sodium 1261.8 mg, Sugar 9.4 g

GREEN CHICKEN-ENCHILADA PIES



Green Chicken-Enchilada Pies image

This dinner recipe gets its green coloring from mild green tomatillo salsa, which is widely available. Instead of using four small baking dishes, you can bake one pie in an eight-inch dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 7

4 boneless, skinless chicken thighs (about 1 pound, 6 ounces)
Coarse salt and freshly ground pepper
1 tablespoon safflower oil
1 jar (15 ounces) mild green tomatillo salsa (1 3/4 cups)
9 corn tortillas (5-inch), quartered
2 1/4 cups coarsely grated (on the large holes of a box grater) Monterey Jack
Cilantro sprigs, very thinly sliced radish, and lime wedges, for serving

Steps:

  • Preheat oven to 425 degrees. Lightly season chicken on both sides with salt and pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once, until browned, about 10 minutes. Transfer to a plate and let cool slightly; shred with two forks.
  • Divide 1/4 cup salsa among four 6-inch, 1 1/2-cup shallow baking dishes. Layer in 12 tortilla quarters, another 1/2 cup salsa, half of shredded chicken, and 3/4 cup cheese, dividing evenly among dishes. Repeat layering. Finish with remaining 12 tortilla quarters, followed by remaining salsa and cheese.
  • Place dishes on a rimmed baking sheet. Bake until bubbly and tops are golden brown in spots, 15 to 20 minutes. Let cool slightly before serving, with accompaniments.

CHICKEN ENCHILADA PIE



Chicken Enchilada Pie image

I clipped this from The Milwaukee Journal about 10 years ago. A Mexican-American woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it

Provided by HEP MEP

Categories     Chicken

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4-1/2 onion, chopped
1 minced garlic clove
2 tablespoons flour
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken
2 (4 ounce) cans of chopped green chilies
1/4 teaspoon dried oregano
1/2 teaspoon salt
12 corn tortillas, quartered
1 (16 ounce) can refried beans
2 -3 boneless chicken breast halves, cooked and shredded
8 -10 ounces shredded cheddar cheese
tomatoes (your pleasure) or salsa (your pleasure)

Steps:

  • Heat oil in a medium saucepan over medium heat.
  • Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
  • Check halfway through to make sure onion and garlic are not browning.
  • Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
  • As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
  • Add chilies, oregano, and salt.
  • Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
  • Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
  • Repeat 3 times, ending with cheese.
  • Tightly cover pan with foil and bake at 375°F for 45 minutes.
  • Garnish with sour cream.
  • Note: Recipe may be doubled--if so, use a 9x13-inch pan.
  • You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.

ENCHILADA PIE



ENCHILADA PIE image

Categories     Sauce     Beef     Bake

Yield 8 people

Number Of Ingredients 10

1 lb ground beef (or turkey)
1 onion, chopped
2 cups grated sharp cheddar cheese
1 clove garlic, minced
2 tbsp red chili pepper
1 eight oz can tomato sauce
1 four oz can chopped black olives
1 dozen corn tortillas
¼ stick butter or margarine
Salt and pepper to taste

Steps:

  • Sauté onion and garlic in butter, then add meat, tomato sauce, olives and chili pepper and simmer. When meat is cooked through, layer an 8 x 11 casserole dish as follows: Butter one side of the corn tortilla and place buttered side down on casserole dish. Cover the bottom of the dish with tortillas, and half of the meat mixture and smooth over tortillas until layered evenly. Sprinkle cheddar cheese on top of meat mixture. Begin with corn tortilla layer again and alternate layers until you reach the top. Put a layer of corn tortillas on top and sprinkle with cheese. (Alternately, you can also sprinkle on cut green onions and sliced olives) Pour about a half a cup of water over the top of the layered pie and cover. Bake in a 350 degree oven for 30 minutes.

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From crecipe.com


CRAVINGS | JESSE TYLER FERGUSON'S GREEN CHILE CHICKEN ...
Evenly spread the 1 cup hatch green chile sauce over the tortillas. Sprinkle the remaining ½ cup shredded cheese on top. Broil until the cheese on top is browned and bubbling, 2–3 minutes. Let the enchilada pie stand for 10 minutes, then slice and serve with …
From cravingsbychrissyteigen.com


THERE’S A REASON THIS CHICKEN ENCHILADA PIE IS A FAMILY ...
2021-03-20 Add the garlic, cumin, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes. Add the broth and green chiles and stir to scrape up any stuck bits from the bottom of the pan. Carefully transfer the mixture to a food processor or high …
From blog.williams-sonoma.com


CHILI ENCHILADA PIE RECIPES
2021-07-26 · One Pot Frito Pie (Chili Pie) Quick and easy Frito pie recipe (chili pie), homemade with simple ingredients in one pot in 30 minutes. Full of beans, corn, salsa, enchilada sauce, corn chips, cheese, taco seasoning. 1 pound Ground beef1 cup Onion (Finely chopped)2 cloves Garlic (Finely minced)1 packet Taco seasoning (1 oz. packet)Salt (To taste)Pepper (To taste)1/2 cup Enchilada …
From tfrecipes.com


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