top of page

Chicken Enchilada Pie

Ingredients for Enchiladas:

4 cups chicken, cooked and shredded

6 oz. cream cheese, softened

1 tsp. ground cumin

1 tsp. chili powder

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

2 tablespoon butter

1/2 cup onions

3 garlic bulbs, diced

3 large yellow squash, sliced - you can use zucchini as well

1 cup roasted red peppers

1 1/2 cups mushrooms, chopped

1/2 cup cilantro, chopped

1/2 cup tomatoes, chopped

4 oz. canned green chiles, diced

Parmigiano Cheese for sprinkling at the end

Ingredients for cheese sauce:

3 cup heavy cream

1/2 cup sour cream

3 cups Monterey Jack cheese

1/2 cup parmigiano reggiano cheese

1 tablespoon grass-fed butter

1/2 teaspoon crushed black pepper

1/2 teaspoons of salt to taste

Cheese Sauce Directions:

In a large sauce pan on medium heat add the butter.  

Once the butter is melted add in the heavy cream and heat for about a minute or so, then add the sour cream, salt and pepper.

Once the sour cream is melted add in the Monterey Jack cheese and parmigiano cheese and stir until nice and thick and set to warm. You want to keep this cheese sauce warm so it spreads easily when you're assembling the enchiladas.

If its too thick add a little more heavy cream.

Pie Crust - This recipe is from a great friend you can click on her name highlighted in blue below to go directly to her website, its called her everything dough recipe.

I rolled out the dough and cut it into strips and laid it on top of my enchiladas. I did a lattice pie crust because it was easier to do because of my pan size. Maybe next time I will make it in a pie pan and do a full pie crust.

To make a lattice pie crust, roll out the dough and use a sharp knife, pizza cutter or pastry wheel to cut the dough into ½-inch strips. Arrange half of the dough strips going one direction across the pan. Leave a little bit of space in between each strip. Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave. I know it sounds difficult but its not I promise. You can goggle lattice pie and you can see pictures.


Preheat oven to 375 degrees.

In a large mixing bowl add the softened cream cheese, shredded chicken, cumin, chili powder, green chiles, salt and pepper and mix well and set aside.

In a large skillet add 1 tablespoon butter when melted add the onions and garlic and cook down 2/3 minutes.

Add in the zucchini and mushrooms and cook down 1/2 minutes.

Add in the roasted peppers, tomatoes and cilantro and cook for 1/2 minutes, then add in the can of green chiles, diced.

Set you're veggie mixture aside, it's time to assemble!

Lightly grease a 9 x 13 pan and place a large spoonful of the cheese sauce in to the bottom of the pan.

Add a scoop (about 3/4 cup) of the chicken mixture and disperse throughout

Add a scoop of the veggies mixture and disperse throughout.

Then add a spoonful of cheese sauce.

Keep stacking until everything is gone, your last scoop should be the rest of the cheese sauce.

Now you will add your lattice pie strips and then sprinkle with some parmigiano reggiano cheese.

Bake for about 30 minutes or until the dough is golden brown and the cheese is bubbly and lightly browned.

Sprinkle with fresh cilantro!



59 views0 comments

Recent Posts

See All


bottom of page