Ingredients
- Cooking spray – To prevent sticking and make cleanup easier.
- 1 cup store-bought salsa verde – The star of the dish, bringing a tangy, slightly spicy flavor. You can use mild or hot salsa verde, depending on your preference.
- ¾ cup sour cream – Adds creaminess to the sauce. Greek yogurt can be used as a healthier alternative.
- 2 bunches cilantro (about 4 cups, including thin stems), plus more for garnish – Fresh cilantro enhances the flavor of the sauce and complements the salsa verde.
- Kosher salt and freshly ground black pepper – Essential for seasoning the dish.
- 3 cups shredded rotisserie chicken – A convenient option that saves time. You can also use shredded cooked beef or leftover grilled chicken.
- 2 scallions, thinly sliced – Adds a mild onion flavor without overpowering the dish.
- 6 oz. Monterey Jack cheese, grated (about 1½ cups), divided – Melts beautifully and gives the pie a gooey, rich texture. You can substitute with cheddar or a Mexican cheese blend.
- 16 corn tortillas – The base of the dish, adding a slightly chewy texture and authentic flavor. Flour tortillas can be used, but they will create a softer, less structured pie.
- Finely chopped white onion, for garnish – Adds a crisp, slightly pungent bite to balance the richness.
Instructions
Step 1: Prepare the Sauce
Preheat your oven to 425°F (220°C). Lightly grease an 8-inch square broiler-safe baking dish with cooking spray.
In a blender, combine salsa verde, sour cream, and cilantro. Blend until smooth, about 20 to 30 seconds. Taste the sauce and season with salt and black pepper as needed.
Step 2: Mix the Filling
In a medium bowl, combine shredded chicken, scallions, 1 cup of grated Monterey Jack cheese, and ½ cup of the prepared sauce. Toss everything together to ensure the chicken is evenly coated. Season with a bit more salt and pepper if needed.
Step 3: Assemble the Enchilada Pie
- Spread ½ cup of the sauce on the bottom of the greased baking dish.
- Layer 4 corn tortillas on top of the sauce, slightly overlapping them.
- Spread one-third of the chicken mixture (about 1⅓ cups) over the tortillas.
- Add another layer of 4 tortillas, followed by another one-third of the chicken mixture.
- Repeat this process one more time, finishing with a final layer of 4 tortillas.
- Top with the remaining chicken mixture and sprinkle the remaining ½ cup of cheese evenly over the top.
Step 4: Bake the Enchilada Pie
Cover the dish with foil and bake for 15 to 20 minutes, until the pie is warmed through. Remove the foil and broil for 1 to 2 minutes until the top is lightly browned and bubbly.
Step 5: Serve and Enjoy
Remove the pie from the oven and let it sit for a few minutes before slicing. Garnish with chopped white onion and fresh cilantro. Serve warm and enjoy!
Notes
Common Mistakes and How to Fix Them
- Tortillas becoming too soggy – If you prefer a firmer texture, lightly toast the tortillas in a dry skillet before assembling the pie.
- Chicken drying out – Be sure to mix the chicken with enough sauce to keep it moist. You can also add a splash of chicken broth if needed.
- Cheese not melting properly – Grate the cheese yourself instead of using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
Kitchen Tips for Success
- Save time with rotisserie chicken – Shredding a store-bought rotisserie chicken is a quick way to cut down on prep.
- Make it ahead – Assemble the enchilada pie in advance, cover, and refrigerate for up to 24 hours before baking.
- Use a sharp knife for slicing – A sharp knife or pizza cutter makes clean slices without pulling apart the layers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes