Slow-Cooker Green Chile Chicken Enchilada Pie

Whether you’re feeding a hungry crowd or looking for tasty leftovers to enjoy throughout the week, this enchilada pie has you covered. It’s a perfect balance of protein, vegetables and cheesy goodness. It’s a satisfying meal that’s as nutritious as it is delicious.

Packed with tender chicken, hearty black beans and a blend of zesty enchilada sauce and green chiles, this enchilada pie delivers all the taste of traditional enchiladas with fuss-free prep. Plus, the slow cooker does most of the work by allowing you to come home to a delicious, home-cooked meal with minimal effort.

Ingredients for Enchilada Pie

• Chicken: 3 cups of shredded pre-cooked chicken saves time and adds protein and rich flavor to the enchilada pie recipe.
• Black beans: One can of black beans provides additional protein, fiber and a filling texture.
• Cream of chicken soup: One can of condensed cream of chicken soup adds creaminess and richness to the base of the casserole.
• Enchilada sauce: One can of mild green enchilada sauce gives the pie its signature Mexican flavor.
• Green chiles: One can of chopped green chiles adds a mild heat and tangy flavor.
• Cilantro: Minced fresh cilantro adds a fresh, herbal note to the enchilada pie.
• Lime juice: One tablespoon of freshly squeezed lime juice adds a bright and tangy flavor.
• Tortillas: Corn tortillas form the layers in this enchilada pie, adding a traditional texture and taste.
• Cheese: Shredded Colby-Monterey Jack cheese melts beautifully in the slow cooker and adds a creamy layer to each bite.
• Optional toppings: Fresh cilantro, lime wedges, salsa and sour cream add extra flavor and freshness to the finished dish when serving.

Directions

Step 1: Prepare the filling

In a large bowl, combine the shredded chicken, black beans, cream of chicken soup, enchilada sauce, green chiles, minced cilantro and lime juice.

Step 2: Set up the slow cooker

Cut three 30×6-inch strips of heavy-duty foil and crisscross them in the bottom of a 5-quart slow cooker. Allow the ends to come up the side and coat the foil with cooking spray.

Step 3: Layer the ingredients

Spread 1/4 cup of the chicken mixture over the bottom of the slow cooker. Top with three tortillas, overlapping and tearing them to fit. Add a third of the chicken mixture and a third of the cheese. Repeat the layers twice, ending with cheese on top.

Step 4: Cook the enchilada pie

Cover and cook on low until a thermometer inserted into the center reads 165°F, about four hours.

Editor’s Tip: To avoid scorching the bottom of the enchilada pie, carefully rotate the insert of the slow cooker halfway through the cooking process. Use oven mitts!

Step 5: Serve the enchilada pie

Turn off the slow cooker and let the pie stand uncovered for 15 minutes before serving. Using the foil strips as handles, carefully lift the pie out onto a platter. Cut into wedges and serve with optional toppings if desired.

Recipe Variations

• Use different meats: For a different flavor profile to the enchilada pie, swap out the pre-cooked chicken for ground beef, turkey or shredded pork.
• Make it vegetarian: Replace the chicken with a plant-based meat or use a combination of black beans and bell peppers for a hearty vegetarian version of this enchilada pie.
• Add some corn: Add a cup of sweet corn kernels to the filling for extra texture and sweetness.
• Add an Italian-inspired flair: Use cream of mushroom soup and a jar of Alfredo sauce instead of the green enchilada sauce for a creamy Italian-inspired twist to this enchilada pie.

How to Store Enchilada Pie

Store any leftovers of this chicken enchilada pie in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or in the oven at 350°F until warmed through.

Can you freeze enchilada pie?

Yes, you can freeze enchilada pie. After cooking, let the pie cool completely and cut into individual-sized portions. Wrap each portion tightly in plastic wrap and then aluminum foil. Transfer them to freezer-safe containers and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Enchilada Pie Tips

What’s the best type of tortilla to use for enchilada pie?

Corn tortillas are traditional and hold up well during the long cooking process in the slow cooker. However, you can use flour tortillas if that’s what you have on hand. Just be aware they may become slightly more doughy during cooking.

Can you make enchilada pie in the oven instead of a slow cooker?

Yes, you can easily bake this enchilada pie in the oven. Layer the ingredients in a 9×13-inch baking dish and bake at 350° for about 30 to 40 minutes, until the center is hot and bubbly.

How do you prevent enchilada pie from becoming too soggy?

To prevent a soggy enchilada pie, ensure you drain any excess liquid from the cooked chicken and black beans. You can also lightly toast the tortillas before layering to help them hold their shape and texture while the pie cooks.

What can you serve with enchilada pie?

For a complete meal, serve this chicken enchilada pie with a batch of Spanish rice, esquites or a refreshing side salad. You can also serve it as is but layer on the toppings—shredded lettuce, red onion and sour cream all work well.