CHICKEN ENCHILADA PIE
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
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.
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