Chicken enchiladas have to be one of my favorite meals of all time. I am partial to beef enchiladas, too, but chicken are the best in my opinion. I didn’t think much could be done to chicken enchiladas to make them better than they already are.
Boy, was I ever wrong! Have you ever eaten your enchiladas in pie-form? Wowee! This meal is seriously tasty. You have all the flavors in a classic enchilada meal in one pie dish and it takes half the time to make.
Folks, this really couldn’t get any easier. If you haven’t yet tried enchilada pie now is the time to get to work on this amazing Mexican meal. Say goodbye to taco Tuesday and hello to any-day-is-a-good-day for enchilada pie.
I love to pile mine high with taco fixings like sour cream, salsa, lettuce, onions, and hot pepper rings. This enchilada pie also makes great leftovers.
Recipe courtesy of Food.com.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can use pre-shredded cheese to save time but I prefer shredding mine directly off the block as it melts easier.
enjoyed reading your meat enchilada….I make this using chopped canned green chile and using rotisserie chicken instead of beef. It is company and family and potluck friendly
enjoyed reading your meat enchilada….I make this using chopped canned green chile and using rotisserie chicken instead of beef. It is company and family and potluck friendly. because I live in NM which is known for its chile, we use both red and green for enchiladas…..but not at the same time LOL!