Cheesy Enchilada Pie

This recipe has the perfect combination of spicy, carby, cheesy goodness, without all the stress and hard work of traditional enchiladas or pie. Assemble this meal in minutes, then simply bake the circle of goodness in the oven.


  • 1 rotisserie chicken, shredded (about 3 cups chicken)
  • 1 (15 or 16 ounces) jar tomatillo salsa
  • 10 to 12 (6-inch) corn tortillas
  • 1 (6 ounces) bag shredded Mexican blend cheese (about 1 1/2 cups)
  • 2 tablespoons canola oil
  • Sour cream for serving (optional)


Preheat oven to 350 degrees F.

Grease a standard pie dish.

In a medium pan over medium-high heat, heat 2 tablespoons canola oil. Add salsa and heat for 1 to 2 minutes, or until simmering, then remove from heat. Take 2 tablespoons of salsa out and toss with the shredded chicken. Reserve the rest.

With tongs, carefully dip the tortillas in the warm salsa one at a time and begin layering the pie. Create a complete bottom layer including up the sides of the pan (about 4-5 tortillas). Then add half of the chicken and top with a third of the cheese, about 1/2 cup. Add another layer of dipped tortillas, chicken and cheese, then top with a final layer of dipped tortillas. Pour any remaining salsa on top of the tortillas, then top the pie with the remaining cheese.

Bake at 350 degrees F for 40-45 minutes or until cheese is melted and bubbly.

Serve hot with a dollop of sour cream.

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