Supercharge Your Mexican Monday With This Yummylicious Dish!


I so love making a good and easy dish at home, and this one is just that.  It has tomatoes, mushrooms, my favorite element of cheese and so many other things.  The best part is that it feeds a crowd! It is full of flavor, has tons of ingredients to make your mouth water and I am telling you, it is easy!

Sometimes the names of the dishes seem long and complicated (like this one), but actually making it is quick and easy.  Give this one a chance and you will see what I mean! Check out what our friends over at Little Spice Jar had to say about this:

“This roasted tomatillo creamy chicken enchilada pie is the epitome of good comfort food. We’re roasting tomatillos, poblanos, onions and garlic to make a smooth, creamy sauce. We’ll layer the cooked chicken, tortillas, and cheese then bake this simple enchilada pie!”

Tell me this is not something amazing?! Ahhh, my mouth waters.




1 pound tomatillos, husked

2 whole poblano peppers

5-6 cloves garlic, peel on

1 large yellow onion, peel removed and quartered

1 cup loosely packed cilantro, leaves and some stems

2 cups fresh baby spinach (optional)

1/2 cup Daisy sour cream

1 cup Swanson chicken broth


1 lb. boneless, skinless chicken breasts (see notes)

1 1/2 cups shredded Kraft pepper jack cheese

6-8 (8-inch) Old El Paso corn tortillas



SAUCE: Position a rack near the top of the oven. I use the highly preset, closest to the broiler. Preheat the broiler for about 10 minutes. If using fresh chicken, you can cook it at this time. Add the tomatillos, 1 whole poblano pepper, garlic, and quartered onions onto a baking sheet and bake for 8-10 minutes turning halfway through. Remove the tray from the oven and immediately cover with a sheet of foil. This will allow the peels to loosen. Remove the peel from the garlic, poblano (remove the ribs and seeds), and tomatillos. Place the veggies into a food processor along with the cilantro, unroasted poblano (deseeded and ribbed), and baby spinach (if using) and blend until it breaks down into a sauce. Add the sour cream and chicken broth and continue to pulse until almost smooth.

CHICKEN: Bring a large pot of water to boil with a pinch of salt. Add the chicken to the pot, remove from heat and cover. Let cook for 25-35 minutes or until the chicken is poached and completely cooked through. Shred the chicken, set aside.

PIE: Cut the tortillas down the center. Preheat the oven to 375ºF. Place 4 pieces of the tortillas in a 9×9 baking dish. Don’t worry if there’s a little bit of space between the tortillas, that’s okay. Add a layer of the chicken followed by 1/3 of the sauce and 1/3 of the cheese. Repeat the layers again. The final layer will have tortillas, then the sauce and finally the cheese.

BAKE: Bake the enchilada pie for 20-25 minutes or until the cheese melts. Sprinkle with cilantro and cotija cheese and serve with the lime wedges.




Quick Tip: garnish: chopped cilantro + cotija cheese + lime wedges

Thanks again to A Little Spice Jar for this amazing recipe.