Enchilada Pie with Leftover Beef and Chicken


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Enchilada Pie

enchilada pie

Beef and Chicken Enchilada Pie is the perfect leftover makeover recipe. This recipe is really more to show you that you can make something great by thinking outside the box. I had a little pot roast,  a little rotisserie chicken, a few corn tortillas, a couple TBSP of lite garlic and herb Allouette cheese and a handful of Swiss chard. How did I ever come up with enchiladas out of that?

Finely chopped greens like Swiss chard and kale look like parsley so you can add more nutrition to your recipes without anyone else knowing. Below is the recipe as I made it based on what I needed to use up. You can easily customize this recipe to suit your own family and ingredients you have on hand.

enchil ingredenchil mix

Enchilada Pie Ingredients:
  • 1 cup chopped chicken
  • 1 cup chopped beef
  • 1 small can mild chopped green chili’s
  • 2-3 cups 2% cheese, your favorite
  • 1/3 cup diced black olives
  • 1 cup finely chopped greens
  • 3 TBSP lite garlic and herb Allouette cheese
  • 2 TBSP diced onion
  • 1 14oz can enchilada sauce
  • 8 corn tortillas

Directions:
  1. Preheat oven to 350 degrees.
  2. Set aside 1-2 cups cheese (add only 1 cup to the bowl), 1/2 can enchilada sauce and the tortillas.
  3. Place the rest of the ingredients in a bowl and mix well.
  4. Add just enough sauce to the bottom of a glass pie dish and cover with tortillas. Tear one in 1/2 if needed.
  5. Evenly spread the filling in the pan, cover with the rest of tortillas, the rest of the sauce and remaining cheese.
  6. Bake about 15-20 minutes or until cheese is a nice golden color. Let rest 10 minutes, slice like a pie and enjoy.

Serve with salad, beans, rice, salsa, sour cream, sliced avocados or anything else you like.

Bon Appetite~ Valerie

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