Are you craving the cheesy, savory, and completely irresistible flavors of classic chicken enchiladas, but don’t have the time or patience for all the individual filling and rolling? This incredible, easy Chicken & Cheese Tortilla Pie is your new weeknight hero! It’s a brilliant “stacked” enchilada casserole that layers all those delicious, authentic components into a simple, hearty, and family-friendly pie that is ready in under 30 minutes.
This isn’t just a recipe; it’s the ultimate comfort food shortcut. We’ll show you how to use a few smart, convenient ingredients, like rotisserie chicken and canned enchilada sauce, to create a stunning, bubbly, and golden-brown casserole that tastes like you spent hours on it. This is the kind of satisfying, one-dish wonder that will have the whole family cheering.
Table of Contents
Table of Contents
Recipe Overview: The Easiest Enchiladas Ever
What makes this Chicken & Cheese Tortilla Pie so spectacularly delicious is its brilliant, time-saving “stacked” assembly and its classic, crowd-pleasing Tex-Mex flavors. Instead of the fussy process of rolling individual enchiladas, this recipe simply layers the components like a lasagna. Soft corn tortillas are dipped in a tangy green enchilada sauce and layered in a pie plate with savory rotisserie chicken, gooey cheddar cheese, and salty ripe olives. The entire dish is then baked to bubbly, golden-brown perfection. It’s a make-ahead and freezer-friendly meal that is guaranteed to become a new family favorite.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Shortcut Casserole
This recipe uses a handful of smart shortcuts and pantry staples to create its signature comforting and cheesy flavor.
- The Shortcut Stars:
- Rotisserie Chicken: Using about 2 cups of pre-cooked, shredded chicken is the ultimate time-saver. A store-bought rotisserie chicken is the perfect, convenient choice. This is also the absolute best way to use up any leftover cooked chicken or Thanksgiving turkey!
- Canned Green Enchilada Sauce: A high-quality, canned green enchilada sauce (salsa verde) is a fantastic shortcut that provides a deep, tangy, and complex flavor base with zero extra effort.
- The “Layers”:
- Corn Tortillas: For the most authentic flavor and texture, it is essential to use corn tortillas. Their sweet, rustic corn flavor is a classic component of any enchilada dish.
- The Cheeses: A classic, crowd-pleasing shredded sharp cheddar cheese is the perfect choice. It has a wonderful, tangy flavor that complements the sauce, and it melts beautifully into a gooey, irresistible topping.
- The Savory Add-In: A handful of sliced, ripe black olives adds a wonderful, salty, and briny bite that is a classic Tex-Mex flavor.
Step-by-Step to the Easiest Enchilada Casserole
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Prepare the Components
Step 1: First, preheat your oven to 375°F (190°C). Generously grease a 9-inch pie plate.
Step 2: In a small skillet, warm your 10-ounce can of green enchilada sauce over medium heat.
Part 2: Assemble Your Tortilla Pie
Step 1: Now for the key step! Dip four of your corn tortillas, one at a time, into the warm enchilada sauce, making sure to coat both sides.
Pro Tip: This crucial, traditional technique is the secret to softening the corn tortillas so they become tender and almost cake-like in the casserole, rather than dry and tough.
Step 2: Arrange the four sauce-soaked tortillas on the bottom of your greased 9-inch pie plate, overlapping them to fit and cover the bottom.
Step 3: Layer with 1 cup of the shredded chicken, 1 cup of the shredded cheddar cheese, and 2 tablespoons of the sliced olives.
Step 4: Repeat the layers. Dip your four remaining tortillas in the warm sauce and arrange them on top. Layer with the remaining 1 cup of chicken.
Step 5: Pour any of the remaining enchilada sauce from the skillet evenly over the top of the casserole.
Step 6: Sprinkle the top with the remaining 1 cup of cheddar cheese and the remaining 2 tablespoons of olives.
Part 3: Bake to Bubbly, Cheesy Perfection
If you desire, serve the warm tortilla pie with some extra salsa on the side.
Bake the casserole, uncovered, for 10 to 15 minutes, until the filling is heated all the way through and the cheese on top is completely melted and bubbly.
The Easiest Stacked Chicken Enchilada Casserole (Tortilla Pie!)
An easy and cheesy recipe for a layered Chicken & Cheese Tortilla Pie, also known as a stacked enchilada casserole. This quick weeknight meal uses several convenient shortcuts, including canned green enchilada sauce and pre-cooked rotisserie chicken. Corn tortillas are first dipped in warm enchilada sauce and then layered in a pie plate with shredded chicken, cheddar cheese, and sliced black olives. The pie is baked for a short time until it is heated through and the cheese is melted and bubbly.
Ingredients
- 1 can (10 ounces) green enchilada sauce
- 8 corn tortillas (6 inches)
- 2 cups coarsely shredded rotisserie chicken
- 2 cups shredded cheddar cheese
- 1/4 cup sliced ripe olives
- Salsa, for serving (optional)
Instructions
- Preheat the oven to 375°F. Grease a 9-inch pie plate.
- In a small skillet, warm the enchilada sauce over medium heat.
- Dip four of the tortillas, one at a time, into the warm sauce to coat both sides. Arrange these tortillas on the bottom of the greased pie plate, overlapping them to fit.
- Layer 1 cup of the shredded chicken, 1 cup of the shredded cheese, and 2 tablespoons of the sliced olives over the tortillas.
- Repeat the layers: dip the remaining four tortillas in the sauce and arrange them on top, followed by the remaining 1 cup of chicken.
- Pour any remaining enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese and 2 tablespoons of olives.
- Bake for 10-15 minutes, or until the pie is heated through and the cheese is melted.
- If desired, serve with salsa.
Notes
- This is a very fast recipe, using convenient, store-bought ingredients like canned sauce and rotisserie chicken.
- Dipping the tortillas in the warm enchilada sauce before layering is a key step that softens them and infuses them with flavor.
- This dish is a great way to use up leftover cooked chicken.
The Ultimate Toppings Bar
A delicious casserole like this is a fantastic canvas for all sorts of classic toppings! Set out a variety of small bowls so everyone can customize their own perfect slice.
- Creamy & Cooling: A large dollop of sour cream or plain Greek yogurt, fresh, diced avocado or a simple guacamole.
- Fresh & Zesty: A sprinkle of fresh, chopped cilantro or sliced green onions, some chopped tomatoes, and a squeeze of fresh lime juice.
- Spicy Kicks: Some sliced, pickled jalapeños or your favorite hot sauce.
Storage and Make-Ahead Tips
This stacked enchilada casserole is the perfect make-ahead meal for a busy week or a potluck.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 5-10 minutes to the baking time since it will be starting from cold.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before baking or reheating.
For more recipe follow my pinterest account
Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of chicken, this delicious casserole is also absolutely fantastic with an equal amount of 1 pound of seasoned, browned ground beef or turkey, or with about 2 cups of leftover pulled pork. For a great vegetarian version, you can substitute the chicken with one 15-ounce can of drained and rinsed black beans.
- Use Red Enchilada Sauce: For a different, but equally classic and delicious flavor, you can substitute the green enchilada sauce with an equal amount of your favorite red enchilada sauce. This will give your casserole a deeper, smokier, and more earthy flavor.
- Add a Creamy Layer: For an even richer and more decadent filling, you can mix your 2 cups of shredded chicken with about 1/2 cup of sour cream or softened cream cheese before you layer it into the casserole.
Enjoy The Easiest Enchiladas Ever!
You’ve just created a truly special dish that is a perfect harmony of fun, classic ingredients and delicious, satisfying flavors. This Chicken & Cheese Tortilla Pie is a testament to the power of a few smart shortcuts to create a meal that is both incredibly comforting and wonderfully easy. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, and cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to keeping my corn tortillas from breaking or becoming tough in a casserole?
The number one, non-negotiable secret is the technique used in this recipe: dipping the tortillas in warm enchilada sauce before you layer them. This simple step does two amazing things. First, it makes the tortillas soft and pliable so that they conform to the shape of your dish. Second, and most importantly, it allows them to absorb all that delicious, savory sauce, which is the key that transforms them into a tender, almost cake-like layer in the final, baked casserole.
Q2: Can I make this casserole ahead of time for a party?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 5-10 minutes to the baking time, as it will be starting from cold).
Q3: What is the difference between red and green enchilada sauce?
The main difference is the type of chile used to make them. Red enchilada sauce is typically made from dried red chiles (like ancho or guajillo) and has a deep, earthy, and slightly sweet flavor. Green enchilada sauce (salsa verde) is made from fresh green chiles (like jalapeños or serranos) and tangy green tomatillos, which gives it a much brighter, tangier, and often more herbaceous flavor.
Q4: Can I freeze this casserole?
Yes, this casserole freezes beautifully! It’s a fantastic freezer meal. Let the baked casserole cool completely, and then you can either wrap the entire pan or individual slices very well. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it in a 350°F oven until it is hot and bubbly.
Q5: Can I use flour tortillas instead of corn tortillas?
You can, but the final texture and flavor will be quite different. Corn tortillas are the classic and traditional choice for an enchilada dish and provide an authentic, sweet corn flavor. Flour tortillas will result in a much softer, more doughy, and less traditional texture.