Chicken Enchilada Pot Pie – Get ready for a mouthwatering delight with our Cheesy Chicken Enchilada Pot Pie recipe. This unique twist on a classic dish combines the comforting flavors of chicken enchiladas with the comforting goodness of a pot pie. With a golden crust and a cheesy, flavorful filling, this dish is sure to become a favorite among your family and friends. It’s the perfect way to spice up your dinner routine and indulge in a cozy and satisfying meal.
Picture this: a cozy evening with your loved ones, laughter filling the air as the aroma of a delicious meal wafts through the kitchen. That’s the scene that unfolds in our household whenever I whip up this incredible Chicken Enchilada Pot Pie. It all started when my husband took his first bite and instantly fell in love with the combination of flavors. From that day on, it became a staple in our home, a go-to recipe for gatherings and special occasions. It has brought us moments of joy, warmth, and togetherness, making it more than just a dish – it’s a cherished memory in the making.
Why This Recipe Rocks?
- Unique Fusion: Our Chicken Enchilada Pot Pie combines the best of both worlds – the zesty, bold flavors of traditional enchiladas and the comforting elements of a pot pie. It’s a fusion that will leave your taste buds dancing with delight.
- Flavor Explosion: With a rich and creamy enchilada sauce, tender chicken, and a medley of black beans, corn, and green chilies, each bite is a burst of flavor. The addition of Mexican blend cheese takes it to a whole new level of deliciousness.
- Easy to Make: Don’t let the impressive presentation fool you – this recipe is surprisingly easy to make. With simple ingredients and straightforward directions, you’ll have a show-stopping dish on the table in no time.
- Versatile: This Chicken Enchilada Pot Pie is incredibly versatile. You can customize it by adding your favorite ingredients, such as diced peppers, jalapeños, or even a dollop of sour cream. Make it your own and watch it become a crowd-pleaser.
Ingredients:
- 2 refrigerated pie crusts
- 113 grams (1/2 cup) butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 30 grams (1/4 cup) all-purpose flour
- 396 grams (14 oz.) can red enchilada sauce
- 113 grams (4 oz.) can chopped green chilies
- 425 grams (15 oz.) can black beans, rinsed and drained
- 425 grams (15 oz.) can corn, drained
- 350 grams (2 1/2 cups) cooked chicken, chopped or shredded
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 170 grams (1 1/2 cups) shredded Mexican blend cheese
- Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour into the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the enchilada sauce, ensuring there are no lumps. Bring the mixture to a simmer.
Stir in the chopped green chilies, black beans, corn, cooked chicken, chili powder, and cumin. Let the mixture cook until it thickens, approximately 5 minutes.
Add 1 cup of shredded Mexican blend cheese to the skillet and stir until melted and well combined. Season with salt and pepper to taste. Remove the skillet from heat.
Line a pie plate with one of the refrigerated pie crusts. Sprinkle half of the remaining shredded cheese over the crust. Spoon the enchilada filling over the cheese.
Place the second pie crust on top and crimp the edges as desired. Cut a few slits in the center of the top crust to allow steam to escape during baking.
Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown. If the edges start to brown too quickly, cover them with foil.
Allow the Chicken Enchilada Pot Pie to rest for 5 minutes before serving. Slice into it and enjoy the cheesy, flavorful goodness!
Notes:
- Feel free to add your own twist to this recipe. Consider incorporating diced peppers, jalapeños, or other ingredients that tickle your taste buds.
- If you prefer a spicier version, use hot enchilada sauce or add some crushed red pepper flakes to the filling.
- This dish pairs well with a side of fresh salad or Mexican rice for a complete meal.
In conclusion, our Cheesy Chicken Enchilada Pot Pie is a recipe that brings together the best of both worlds – the bold flavors of enchiladas and the comforting goodness of a pot pie. With its golden crust, creamy and zesty filling, and a perfect blend of spices, this dish is a true winner that will leave your taste buds begging for more.
Whether you’re looking for a satisfying weeknight dinner, a crowd-pleaser for gatherings, or simply a way to spice up your culinary repertoire, this recipe has got you covered. It’s a versatile dish that allows for customization, so you can add your own personal touch and create a flavor combination that suits your preferences.
The exciting story behind this recipe, the memories it has created in our household, and the joy it brings to our loved ones make it even more special. It’s not just about the food; it’s about the moments shared around the table, the laughter, and the connection it fosters.
So why wait? Dive into the world of Cheesy Chicken Enchilada Pot Pie and discover a recipe that will become a staple in your own kitchen. Gather your loved ones, indulge in the enticing flavors, and create your own unforgettable memories. Let this dish warm your heart and satisfy your cravings for comfort food. Get ready to savor each mouthwatering bite and experience the magic of this delectable fusion. Enjoy!
Frequently Asked Questions
Can I use homemade pie crust instead of refrigerated pie crust?
Absolutely! If you prefer homemade pie crust, feel free to use it. Just make sure to adjust the baking time accordingly.
Can I make this recipe vegetarian?
Yes, you can make a vegetarian version by omitting the chicken and adding more vegetables like bell peppers, zucchini, or mushrooms.
Can I freeze the Chicken Enchilada Pot Pie?
Yes, you can freeze the pot pie before baking. Wrap it tightly in foil or plastic wrap and store it in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and follow the baking instructions as usual.
How do I reheat leftovers?
To reheat leftovers, preheat your oven to 350°F (175°C). Cover the pot pie with foil to prevent excessive browning and heat it for about 15-20 minutes, or until warmed through. Alternatively, you can reheat individual slices in the microwave for a quick meal.
Chicken Enchilada Pot Pie
Ingredients
- 2 refrigerated pie crusts
- 113 grams 1/2 cup butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 30 grams 1/4 cup all-purpose flour
- 396 grams 14 oz. can red enchilada sauce
- 113 grams 4 oz. can chopped green chilies
- 425 grams 15 oz. can black beans, rinsed and drained
- 425 grams 15 oz. can corn, drained
- 350 grams 2 1/2 cups cooked chicken, chopped or shredded
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 170 grams 1 1/2 cups shredded Mexican blend cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour into the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the enchilada sauce, ensuring there are no lumps. Bring the mixture to a simmer.
- Stir in the chopped green chilies, black beans, corn, cooked chicken, chili powder, and cumin. Let the mixture cook until it thickens, approximately 5 minutes.
- Add 1 cup of shredded Mexican blend cheese to the skillet and stir until melted and well combined. Season with salt and pepper to taste. Remove the skillet from heat.
- Line a pie plate with one of the refrigerated pie crusts. Sprinkle half of the remaining shredded cheese over the crust. Spoon the enchilada filling over the cheese.
- Place the second pie crust on top and crimp the edges as desired. Cut a few slits in the center of the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown. If the edges start to brown too quickly, cover them with foil.
- Allow the Chicken Enchilada Pot Pie to rest for 5 minutes before serving. Slice into it and enjoy the cheesy, flavorful goodness!
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