I’m a fan of food, but not of slaving over a hot stove for hours. That’s why this Chicken Enchilada pie pretty much rocks my socks off. If you can plop some tortillas in a baking dish, sprinkle cheese, and slather a super-simple homemade sauce, then you can have yourself a to-die for dinner with less than 5 minutes of prep time.
And how gorgeous is this meal? It’s ravishing. Purty enough to feed guests, good enough to lure your picky eaters to the table. It’s the easiest, best dinner ever. Ever. The end.
- 1 (1 pound 12 ounce) large can of tomato puree
- 2 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 tablespoon onion salt
- 1/4 cup olive oil
- 2 cups shredded, cooked chicken (the canned chicken works great here!)
- 1 (15 ounce) can black beans
- 8 ounces colby-jack cheese, shredded
- 1 cup queso fresco cheese, crumbled
- 16 white corn tortillas
- 1/4 cup scallions, chopped
In a large bowl, whisk together the tomato puree, chili powder, cumin, onion salt, and olive oil. Spread 1/2 cup of the sauce on the bottom of a large, round baking dish. Lay 4 tortillas on top of the sauce. Sprinkle half of the chicken, black beans, and colby-jack cheese on top. Layer 4 more tortillas on top, then the remaining chicken, black beans, and colby-jack cheese. Layer once more with 4 more tortillas. Spread the remaining sauce on top of the tortillas. Sprinkle the Queso Fresco cheese crumbles on top. Bake in an oven preheated to 400 degrees for 35-40 minutes. Remove from oven and garnish with green onions.
Allow to cool & set slightly before serving. Enjoy!