Donna's Chicken Enchilada Pie

Hello Friends and Family, tonight's dinner is a test drive for an easy, informal Christmas Eve dinner that we are planning for our family next week.  It is a combination of my favorite chicken enchiladas recipe and tortilla pie.  The enchilada pie is easy to assemble especially if you have the chicken pre-cooked (I like to cook it in the slow cooker the day before so that it is ready the next day).  Happy Holidays!  Best, Donna:

Donna's Chicken Enchilada Pie 

Ingredients:

3 UDI’s Gluten-Free plain tortillas

3 cups chicken breast meat, cooked and shredded

1 cup sour cream

1 Tablespoon fresh cilantro, chopped

1 cup fresh salsa

1 cup chunky tomato sauce

1 cup Mexican blend cheese, thinly shredded

Method:

Preheat oven to 350 degrees F.  Line a springform pan with foil and spray with cooking oil.  Mix together the chicken, sour cream and cilantro and set aside.  Also mix the salsa and tomato sauce in a separate bowl.  To assemble the pie, spoon ½ cup of the salsa-tomato sauce mixture in the bottom of the pan.  Top with 1 tortilla, 1-1/2 cups chicken mixture, ½ cup salsa-tomato sauce mix and ¼ cup cheese.  Repeat for next layer.  For 3^rd layer, top with tortilla, spoon the last ½ cup of salsa-tomato mix on top and sprinkle with the remaining ½ cup of shredded cheese.  Place pan on baking sheet and bake for 45 minutes.  Remove from oven and cool about 5 minutes before slicing into wedges.

Serves: 4

Copyright 2014