Chicken Enchilada Pie

So this is a small variation of what my mom has been making since I was little. It looks kind of nasty when you're making it, I'm not joking it looks so gross, but it tastes absolutely amazing!

Ingredients:

2-3 chicken breast, boiled and roughly chopped, with some of the boiling water reserved

1 sm can low sodium cream of mushroom soup

2 (8oz) cans enchilada sauce, your spice preference

1 can low sodium black beans, drained and rinsed

1-1.5 cups frozen corn (or 1 can corn drained and rinsed)

small can or 3tbsp salsa (optional)

4+ cups "mexican blend" cheese

about half a bag of your favorite tortilla chips

Directions:

For the boiled chicken breasts:

Season both sides of chicken breast with salt, pepper, garlic powder, and onion powder to taste. Sear both sides in stock pan, then reduce heat and add 4-6 cups of water, just enough to cover chicken breasts all the way. Boil until cooked most of the way to all the way through. For this recipe I did most of the way though because the chicken will cook the rest of the way though in the oven.

For the pie:

Preheat oven to 350 degrees. Spray 13x9in pan with non-stick cooking spray.

In a sauce pan over low heat combine cream of mushroom soup, enchilada sauce, and salsa. Add in black beans, corn, and chicken and stir to combine.

Break or used crushed tortilla chips on bottom of prepared pan, then using whole chips line the edges, with them standing up. Then layer chicken mixture, cheese, chips (I did it twice) ending with the remaining chicken mixture over chips and lots of cheese. Pour a little of the reserved chicken broth over the top of the cheese, it will help keep the pie from drying out.

Cook pie for 15-20 minutes or until cheese is melted and top of edge chips are lightly toasted. Serve warm with cheese and tortilla chip garnish!

Enjoy!

Fajita Enchilada Lasagna

This is my lazy way of making enchiladas, no rolling necessary.

Ingredients:

9 corn tortillas

2 chicken breast

1-2 cups of shredded cheese (depending on how cheesy you want it)

1 can Old El Paso enchilada sauce

salt and pepper to taste

fajita seasoning.

Directions:

Preheat oven to 375 F

Spray a baking pan with non-stick cooking spray.

Salt, pepper and fajita season both sides of chicken breast. Either grill or bake chicken.

After chicken is cooked and cooled shred. Pour in about half a can of enchilada sauce into shredded chicken and mix well.

Layer 3 tortillas, then a third of the cheese, half (or most) chicken mixture, 1/3 cheese, 3 tortillas, rest of chicken mixture, 3 tortillas. Pour remaining enchilada sauce over, then top with remaining cheese.

Bake for 15-20 minutes.

Feel free to layer more, I only had enough ingredients to do "2" layers

Easy Cheesy Chicken Enchiladas

Made these tonight, makes 8 enchiladas!

Ingredients:

8-16 corn tortillas, if you want to double up use 16 since they do rip easily

2 chicken breast, about a pound, boiled and shredded

2+ cups of mexican blend cheese

1 (8oz) can Old El Paso enchilada sauce, I used the mild sauce

Directions:

Preheat ove to 375 degrees

Spray cooking dish

For boiling the chicken: in 6 or so cups of water boil both chicken breast, salt and pepper the water, or add a chicken bouillon cube. remove chicken once cooked all the way through, let cool then shred. Save about 1/2 cup of the broth to pour over the enchiladas.

For enchiladas: in a bowl mix together shredded chicken, 3/4 can of enchilada sauce and 1 cup of cheese. Spoon mixture onto one end of tortilla and roll, place in dish with seam side down. Repeat 7 more times. There might be some chicken mixture left over, just pour the rest on top of the enchiladas. Then pour remaining sauce over enchiladas. Cover the top with remaining cheese.

Cook in preheated oven for 20-25 minutes, until cheese is melted and everything is heated through.

**To spice it up add a couple spoonfuls of salsa to the chicken mixture, tasty!!