Chicken Enchilada Pie

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Chicken Enchilada Pie


Post by lrsrngr » Thu Sep 04, 2014 10:16 pm

• Requires 12" Dutch oven
• 3 12 oz cans of white chicken meat
• 1 onion
• 1 cup water
• 12 11" flour tortillas (I am contemplating corn tortillas next time)
• 1 10 oz can tomato soup
• 2 10 oz cans of enchilada sauce
• 1 lb shredded three cheese
• 2 10 oz canned corn
• 1/2 small can sliced or crumbled black olives
• extras: green onions, tomatoes, olives, sour cream, whatever sounds good

• Place chicken and liquid from cans into DO. Break up chicken with a fork.
• Add condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce.
• Simmer and stir at 300 degrees for 15 minutes to heat thoroughly.
• Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the DO.
• Sprinkle a layer of cheese over mixture remaining in DO.
• Cut 3 tortillas into 1/4ers and place round edge to shape of DO.
• Do 3 x 3 tortilla layers finishing the lop layer with tortilla and cheese on top.
• Put lid on Dutch oven and Bake at 275 degrees for 30 minutes.

Good for 10 to 12 servings. Original recipe called for two teaspoons of salt but with the other ingredients even one tsp of salt was not needed. This turned out a little soupy and with a few chips per bowl it was pretty good. Used one can of corn when two would have been better.

NOTE: I don't think you can comfortably get this in a smaller DO than a 6 quart because this recipe makes an awful lot of chow.
aDSCN8985 01.jpg
The chips were an added touch to the already tasty meal.
aDSCN8985 01.jpg (1.65 MiB) Viewed 2302 times
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Re: Chicken Enchilada Pie


Post by DaveK » Mon Sep 08, 2014 9:28 am

Sure sounds to me like someone needs to join the Dutch Oven Cook-off at Borrego Fest!!!

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Re: Chicken Enchilada Pie


Post by toms » Tue Sep 09, 2014 8:36 am

Thanks for posting. Did you only add the 1 cup of water? or do you also add the can of water the soup calls for?
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