Chicken Enchilada Pie


This enchilada pie has more filling and less tortillas and cheese than most. I was trying to save on calories.

This recipe created for Babble’s Family Kitchen.

recipe photo

Yield: Serves 8

Chicken Enchilada Pie

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For the filling

1 lb boneless skinless chicken breasts, chopped in 1/2 – 1 inch pieces
salt and pepper
olive oil
1 teaspoon cumin
1 teaspoon chili powder (optional)
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 medium onion, chopped
1 medium bell pepper, chopped
1 – 15 oz can black beans, rinsed and drained
2 cups frozen kernel corn

For the sauce

1 – 15 oz can tomato sauce or puree
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon chili powder (optional)
1/4 cup chopped fresh cilantro

More ingredients

6 white tortillas
2 cups shredded Mexican blend cheese (or Colby and Monterrey Jack)
non-stick cooking spray


1. Preheat oven to 350 degrees. For the sauce, add all ingredients listed to a small saucepan, except fresh cilantro. Bring to a boil and reduce to a simmer.

2. Add spices in first set of ingredients, along with salt and pepper to chicken. Preheat a large skillet. Drizzle with olive oil. Add chicken. Then add bell pepper and onions. Cook until chicken is done and vegetables are tender. Add black beans and corn, and heat through.

3. Add fresh chopped cilantro to sauce and remove from heat. Spray a deep dish pie plate with nonstick spray and place one tortilla in the bottom. Add 1/3 of the chicken filling, then another tortilla. Add 1/3 of the sauce and 1/3 of the cheese. Repeat until your pie is done. It will be tall.

4. Bake at 350 degrees for 15 – 20 minutes.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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