Hope you like the new look of the blog. It still needs some tweaking but it's getting there. I get bored easily, and I was sick of looking at those fall leaves! I'll probably change the look of my blog once in a while, but I'll keep the layout the same. Hopefully it won't confuse anyone :)
I love one dish meals. There is something so appealing about having all the elements of a meal thrown into one dish, especially on a busy weeknight! This chicken enchilada pie is awesome. My husband does not care for chicken enchiladas, but for some reason he likes this dish.....go figure. My son and I both love chicken enchiladas and we both love this dish. It's a nice change from the meat and potatoes type dinners we usually have. It also fits the bill for an easy weeknight one dish meal AND it's husband approved - can't get better than that!
Chicken Enchilada Pie
1, 15 oz can of tomato puree1 & ¼ tablespoons of chili powder
½ tbsp cumin
1 tsp onion powder
¼ cup olive oil
2 cups cooked and shredded chicken
1 15 oz can black beans
8 oz Monterey Jack cheese
1 cup shredded cheddar cheese
¼ cup scallions, chopped
In a large bowl whisk together the first five ingredients. Spray a pie plate with cooking spray, then spread ½ a cup of the sauce mixture in the bottom of the baking dish. Lay 3 tortillas on top of the sauce, then spread the chicken evenly over the tortillas. Next spread ½ of the beans and ½ of the Monterey Jack cheese on top of the chicken. Place 3 more tortillas and spread another ½ cup of the sauce and layer on the rest of the chicken, beans and Monterey Jack cheese. Top with the last 2 tortillas and the remainder of the sauce. Place in oven and cook at 400 degrees for 30 minutes. Spread the cheddar cheese on top and bake for another 5 minutes. Remove from oven and sprinkle the green onions on top.
Cool slightly before serving. Enjoy!