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Slow-Cooker Green Chile Chicken Enchilada Pie

My husband likes some heat in our meals, but our children—not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. —Dana Beery, Ione, Washington
  • Total Time
    Prep: 30 min. Cook: 4 hours + standing
  • Makes
    6 servings

Ingredients

  • 3 cups shredded cooked chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) mild green enchilada sauce
  • 1 can (4 to 4-1/2 ounces) chopped green chiles
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 9 corn tortillas (6 inches)
  • 3 cups shredded Colby-Monterey Jack cheese
  • Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

Directions

  • In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice.
  • Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

Test Kitchen tips
  • Complete the meal and serve with Spanish rice or a side salad.
  • Top with shredded lettuce, red onion sour cream.
  • Nutrition Facts
    1 serving: 541 calories, 27g fat (15g saturated fat), 116mg cholesterol, 1202mg sodium, 36g carbohydrate (2g sugars, 6g fiber), 39g protein.

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    Reviews

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    Average Rating:
    • tkuehl
      May 30, 2020

      I made a variation of this recipe, tweaking to use my pantry ingredients. I did not add the beans, and substituted 1- 8-0z. block of cream cheese and 1/2 cup sour cream for the soup. I also tripled the enchilada sauce and doubled the tortillas. My layers looked like this, 1 can enchilada sauce; 6 tortillas overlapping, 1/2 the chicken mixture, 1 c. cheese; repeat layer, then top with remaining tortillas, sauce and cheese. The flavor profile is wonderful - these are my favorite flavors. Even my picky eaters gave this dish 4 our of 5 stars and said it was a definite repeat.