• Prep Time: 10 MINS
  • Cooking Time: 1 HOUR 10 MINS
  • Serves: 10

Roasted Tomatillo Chicken Enchilada Pie

  • Recipe Submitted by on

 Ingredients List

  • TOMATILLO CREAM SAUCE:
  • 1 pound tomatillos, husked
  • 2 whole poblano peppers
  • 5-6 cloves garlic, peel on
  • 1 large yellow onion, peel removed and quartered
  • 1 cup loosely packed cilantro, leaves and some stems
  • 2 cups fresh baby spinach (optional)
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • ENCHILADA PIE:
  • 1 lb. boneless, skinless chicken breasts (see notes)
  • 1 1/2 cups shredded pepper jack cheese
  • 6-8 (8-inch) corn tortillas
  • garnish: chopped cilantro + cotija cheese + lime wedges

 Directions

SAUCE: Position a rack near the top of the oven. I use the highly preset, closest to the broiler. Preheat the broiler for about 10 minutes. If using fresh chicken, you can cook it at this time. Add the tomatillos, 1 whole poblano pepper, garlic, and quartered onions onto a baking sheet and bake for 8-10 minutes turning halfway through. Remove the tray from the oven and immediately cover with a sheet of foil. This will allow the peels to loosen. Remove the peel from the garlic, poblano (remove the ribs and seeds), and tomatillos. Place the veggies into a food processor along with the cilantro, unroasted poblano (deseeded and ribbed), and baby spinach (if using) and blend until it breaks down into a sauce. Add the sour cream and chicken broth and continue to pulse until almost smooth.

CHICKEN: Bring a large pot of water to boil with a pinch of salt. Add the chicken to the pot, remove from heat and cover. Let cook for 25-35 minutes or until the chicken is poached and completely cooked through. Shred the chicken, set aside.

PIE: Cut the tortillas down the center. Preheat the oven to 375ºF. Place 4 pieces of the tortillas in a 9×9 baking dish. Don’t worry if there’s a little bit of space between the tortillas, that’s okay. Add a layer of the chicken followed by 1/3 of the sauce and 1/3 of the cheese. Repeat the layers again. The final layer will have tortillas, then the sauce and finally the cheese.

BAKE: Bake the enchilada pie for 20-25 minutes or until the cheese melts. Sprinkle with cilantro and cotija cheese and serve with the lime wedges.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?