Quick post tonight, to share one of my go-to, last-minute dinners*.
Ingredients, in no particular order:
Chicken, cubed and cooked with taco or similar seasoning. I prefer Pampered Chef's Chipotle rub.
1 can cream of chicken soup
1 cup milk, sour cream, or plain yogurt
Tortillas
1 can diced green chilies
Grated cheese
Chicken, cubed and cooked with taco or similar seasoning. I prefer Pampered Chef's Chipotle rub.
1 can cream of chicken soup
1 cup milk, sour cream, or plain yogurt
Tortillas
1 can diced green chilies
Grated cheese
Combine cream of chicken soup with milk - or sour cream, or yogurt. Whatever you have on hand. Remember this is an easy go-to quickie, not an elaborate trip to the store. Add diced green chilies. Spread a little into the bottom of a glass pie pan. Stir chicken into remaining sauce.
Layer a tortilla with the sauce and chicken, ending with a tortilla.
Sprinkle grated cheese over the top.
Microwave for 5 minutes. I assume you microwave on high, or whatever your microwave default setting is. I'm not that technical.
And voilà, you have Chicken Enchilada Pie. My kids all like it, it's fast, it's easy, and I always have the ingredients on hand. That makes it a definite win in my book!
The quantities listed in the ingredients will make two enchilada pies. My family will eat about one and a half, sometimes all of it. If you won't eat two pies in one meal, you can freeze the second pie for later; or better yet, take it to a neighbor who needs a break from cooking for an evening.
*This recipe came to me through my mother in law, Patt, who got it from her good friend and our neighbor, Laurie Cline. Laurie teaches food sciences at a local junior high school.
