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Southwest Chicken Enchilada Pie Recipe {Monday Meals}

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During the winter months, I crave comfort food. What about you?

This recipe is a family favorite . . . everyone (kids included) loves it.

Right before I left for El Salvador, I planned to make chicken enchiladas. Only this time, I had a problem. I forgot to buy the tortillas and didn’t want to go back to the store.

So, I made up a new recipe called Southwest Chicken Enchilada Pie recipe.  I put a picture on facebook and everyone wanted the recipe. Well, here it is.

Southwest Chicken Enchilada Pie Recipe {Monday Meals} from HowToHomeschoolMyChild.com



Question:
What’s your family’s favorite chicken dish? You can leave a comment by clicking here.

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Southwest Chicken Enchilada Pie Recipe

Yield: 6-8 servings

Southwest Chicken Enchilada Pie Recipe

Ingredients

  • TOPPING:
  • 1 pound tomatillos, husked & quartered
  • 1 white onion, peeled, & quartered
  • 4 garlic cloves, smashed with broad side of knife
  • 2 jalapenos, seeded if you don’t want as much heat
  • 1 Tbsp cumin
  • ½ tsp salt
  • ½ cup chopped cilantro
  • 1 Tbsp lime juice
  • olive oil
  • ENCHILADA PIE:
  • Olive oil
  • ½ onion, diced
  • 3 garlic cloves, grated or chopped
  • ¼ cup flour
  • 1-2 chicken bouillon cubes
  • 2 cups hot water
  • chopped cilantro
  • 1 deli chicken, boned & shredded
  • salt & pepper
  • ½ pound Mexican cheese blend (Monterey Jack & cheddar0
  • toppings of choice – sour cream or guacamole
  • tortilla chips

Instructions

  1. TOPPING:
  2. Sprinkle olive oil on a metal pan.
  3. Place all veggies in pan.
  4. Bake 400 for 10 minutes or until onions start to brown.
  5. Flip veggies to brown other side for 5-10 minutes. Work on enchiladas at this time.
  6. Place all veggies & spices into food processor.
  7. Pulse until chunky.
  8. ENCHILADA PIE:
  9. Add 1-2 Tbsp olive oil to skillet
  10. Saute onion & garlic in skill oven-safe skillet (I use wrought iron skillet)
  11. Add flour and cook on low heat until flour blends with onion/garlic mixture
  12. Add chicken bouillon cubes & water. Mix until cubes are dissolved
  13. Add shredded chicken & half of tomatillo sauce. Mix together in skillet
  14. Sprinkle cheese over top.
  15. Sprinkle tomatillo sauce on top of cheese
  16. Add chopped cilantro
  17. Bake 350 for 10-15 minutes, or until bubbly
  18. Serve over tortilla chips. Top with guacamole &/or sour cream
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