Stacey – 53 Comments
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Well, now that I’ve finally gotten the opportunity to share the BIG NEWS with you, I feel like I’ve had a chance to take a deep breath. It’s tough trying to keep a secret like that! Now my attention turns to writing and compiling a book worthy of all this excitement. So, if I seem scarce, y’all will just have to bear with me. I’m going to do my best to continue to get you new recipes each week, they may just not be filled with all of the usual rambling. 🙂 Some of you might actually like that. I’ll be sure to keep you updated on the book progress as well. March of 2014 sure seems like a long way away right now, but something tells me it will be here before I know it. I can’t even being tell you all how much all of your comments and emails of love and support have meant to me over the past week. I haven’t had a chance to respond to them all, but I will. I promise.
This is one of those recipes that you’ll just have to try to believe. We’ve been doing sour cream chicken enchiladas in our house for years, but this pie version is a new take. It’s really easy and filled with flavor. I just know that you’re going to enjoy it! Y’all enjoy…
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5 from 2 votes
Recipe Card
Sour Cream Chicken Enchilada Pie
Author Stacey Little
Course Main Course
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Servings 6 to 8 servings
Ingredients
- 3 cups shredded cooked chicken
- 1 cup prepared jarred salsa
- 1 (1.0-ounce) packet taco seasoning
- 8 ounces sour cream
- 1 (10.75-ounce) can cream of chicken soup
- 1 (4-ounce) can chopped green chilies
- 1 teaspoon granulated garlic
- 6 to 8 small corn tortillas (about 5.5 inch)
- 2 cups Mexican blend shredded cheese
Instructions
Preheat the oven to 350°F and lightly spray a 9-inch deep dish pie plate with nonstick cooking spray. In a medium bowl combine the cooked chicken, salsa, and taco seasoning; mix well and set aside.
In another bowl stir together sour cream, cream of chicken soup, chilies, and granulated garlic.
In the pie plate, spread a few tablespoons of sour cream sauce in the bottom. Top with a layer of tortillas, cutting some in half if necessary to make them cover the bottom of the dish. Top the tortillas with half of the chicken mixture. On top of the chicken mixture, spread half of the sour cream sauce, then 1 cup of Mexican cheese blend. Add another layer of tortillas, then repeat layers with remaining chicken, sour cream sauce, then cheese.
Bake for 20 to 30 minutes, or until cheese is melted and bubbly and pie is heated through.
Serve topped with your favorite salsa or enchilada sauce.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Hey, y’all! I’m Stacey…
Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us!
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Comments
JB
Hello, Stacey! Loving all of your recipes we’ve tried so far in our household.
Question for you. I have to avoid tomatoes. Would green enchilada sauce be a good substitute in this recipe? What would you suggest for recipes that call for Ro-Tel, or could I leave it out? I want so badly to enjoy some of these recipes with my family. 🙂
Thanks so muchPam Gibson
My nephew and I make one like this. He dubbed it Chicken Enchilada-sagna. It is so delicious no matter what you call it.
Reply
StaceyHa! Love that name!
Samantha
Stacey, I know this recipe is an older one, but I just finally tried it and boy, was it delicious!! I was actually planning on making your Fajita Chicken Casserole, which I’ve been making for years and we love. Then, I stumbled across this one and decided to give it a try.I only made slight changes, based on what I had available. Instead of three cups of chicken, I used five cups of shredded rotisserie chicken. So, I added slightly more salsa to the chicken. And, I only had large flour tortillas. Since I had a lot more chicken, I layered it all in a 9×13 baking dish. I used two large flour tortillas per layer (four total). And, since it was a larger casserole, I baked it around 40 minutes.
Thanks for another great recipe, Stacey. Lol, we’re already looking forward to the leftovers. And, I’m going to finally try your Five Ingredient Beef Enchiladas next week. My mother makes them all the time.
Reply
- Stacey
Awesome! Thanks so much for the kind words and I’m so glad to hear you enjoyed this one!
Laura
I don’t not have a pie plate to cook the enchilada casserole so can I use and 8×8 glass baking dish?
Reply
- Stacey
Yes! Absolutely!
Janel
What a delicious recipe! We are Mexican Food addicts and love Sour Cream Chicken Enchiladas, but we think we love this dish even more. This recipe is definitely a keeper. Thanks for sharing it with us.
Reply
- Stacey
That’s wonderful, Janel! I’m so glad y’all have enjoyed it!!
Lynda
This looks INCREDIBLE!!!!! Do you think it would be ok to prepare it the night before or do you think it would get soggy? It would make Sunday lunch so easy if I could just pop it in the oven when we get home from church.. Thanks in advance!!! Love your recipes! 🙂
Reply
- Stacey
There’s certainly a risk that the tortillas might get a bit soggy, but the whole thing ends up pretty gooey anyway. I’d try it if I were you! 🙂 I’m all about easy!
Lynda
Thank you for your response. 🙂 I am going to try this next Sunday and will let you know how it turns out. Have a great week! 🙂
tonys k
Made exactly except used flour tortillas. Yummmm!
Reply
- Stacey
Yum! So glad you enjoyed it!!
Pam
I made this last night for dinner and it was TOO good to be true. I will be adding this to my weekly menu. So good and so easy. Has anyone tried this will hamburger in lieu of chicken. I think I would like it both ways.
Reply
- Stacey
That’s wonderful, Pam! I’m so glad y’all enjoyed it! I’ve not tried it with hamburger, but it sounds great!
g brown
Can the green chilies be substituted? If so with what, or will the recipe just not taste as good with it?
Reply
- Stacey
They aren’t spicy, but you are welcome to simply leave them out.
Karen Collins
See AlsoRoot Beer Chocolate CakeI LOVE this recipe! I found it on FB about a month ago…It is sooooo addictive, I’ve made it 3 times in 3 weeks! And so easy too….I use rotisserie chicken to cut down on prep time…..YUM! Now I want to make it again LOL
Reply
- Stacey
I’m so glad you like it so much, Karen!! Thanks for letting me know!
Peggi Anderson
Dear Stacey
This recipe sounds like a real keeper. Will try soon.
Please forgive me for not taking a picture of your cookbooks with me
and putting it on FB. I just don’t know how to put pictures on the
web. I barely operate a computer and that picture business stumps me.I have 2 of them and are ordering lots more copies for my family and friends.
Love to all,
Peggi AndersonReply
- Stacey
Thanks so much for the love and support!
Meghan
I only have tortilla chips, but I am hoping it will just add some texture 🙂 I can’t wait to try this! Also, thank you for the tip between the granulated/powdered garlic. I never knew that. Just stumbled on here from Pinterest – but I can’t wait to check out your blog!
Reply
- Stacey
Welcome! I’m sure it will be delicious with the chips! It just might be a little more casserole-like and less pie-like. Enjoy!
Jen
Made this for supper for us on Monday night. It was a big hit. Great leftover for lunches, too. Just finished off the last serving for lunch today. Yum.
Reply
- Stacey
Awesome!
Judy S.
This recipe is very awesome!!! I made it yesterday for dinner and it was absolutely delicious. Stacy, I have never tried any of your recipes that I was disappointed with. You are awesome!!! I just ordered two of your cookbooks and I can’t wait to get them. I am going to give one to my sister-in-law.
I wish you much success and happiness forever and again thanks for all of your wonderful recipes!!
Judy S
Reply
- Stacey
Judy, I can’t thank you enough for your kind words and support! It means more than you could ever imagine!
Judy
This recipe looks awesome. I am on the low carb Atkins Diet, would this recipe be good without the tortillas? I want to make it as low carb as possible. Thank you 🙂
Reply
Pam
Easy to make. And so delicious! Great for taco night alternative.- Stacey
Thanks, Pam!
Oh my! This would make the hubby happy. 🙂 I think I just found dinner for tomorrow.
Reply
- Stacey
Awesome! I hope y’all enjoy it as much as we do! 🙂
Judy
Sounds good, except I don’t like to use canned soup due to the sodium. Found a homemade substitute here. 🙂 https://pinchofyum.com/homemade-cream-of-chicken-soup
Reply
Kari
This looks amazing!! Do you think flour tortillas would work as well?
Reply
- Stacey
Of course! I think that would be great.
Shelley
My family loved this, and I just passed around the recipe to the ladies I work with. Reminds me a lot of our old favorite King Ranch Casserole, in a smaller version. It’s a keeper 🙂
Reply
- Stacey
Shelley, you’ve made my day. You said two of my favorite things… “It’s a keeper” and “I shared the recipe”! I’m so glad you enjoyed it and THANKS so much for spreading the word!!!
Gigi
I made this for dinner tonight and it was soooo delicious! Even my toughest critic (hubs) loved it. I will be adding this recipe to my regular rotation. Thank you so much for sharing!
Reply
- Stacey
Gigi, I’m so glad everyone enjoyed it! We LOVE it at our house, too. Thanks for taking the time to come back and let me know how it turned out!
Soyna
I had this for our family tonight. So easy and so delicious!!! Definitely a keeper!
Reply
- Stacey
Awesome, Sonya! That’s what I LOVE to hear! So glad ya’ll enjoyed it!
Hmmm, delish! You know, Mexican Food is a part of the food group here in Texas. Can’t wait to make this!
Reply
- Stacey
Great, Pat! Let me know how it turns out for you!
Kimberly
This is my kind of recipe – rich, cheesy, and easy! I just happily discovered your blog and have sent in a recipe for your contest. Congratulations on your book deal, and I hope you enjoy the journey 🙂
Reply
- Stacey
Welcome, Kimberly! I’m so glad you found us! And thanks so much for the well wishes! I hope you find lots more here that you like. Thanks so much for your submission, too!
Ellie
Is it red or green salsa ( 1cup prepared jarred salsa) ?
Reply
- Stacey
Whichever you prefer. I use red salsa inside and top it with salsa verde.
Katie
Please help with “granulated garlic”! You use it in your Green Bean Casserole, also. But, I cannot find it! I even have asked for help at Publix! No one knew?! I always try your recipes, but I’m afraid I am missing a “secret ingredient”!
Thanks!
Reply
- Stacey
Hi Katie! Sorry for the trouble. You are welcome to use garlic powder in any of my recipes that call for granulated garlic, just cut the amount in half. If it calls for 1/2 teaspoon of granulated garlic, simply use 1/4 teaspoon of garlic powder. It’s all the same flavor, just a different texture. I recommend granulated garlic simply because I find that it is easier to measure.
SHeree
Its in the spices, at any grocery store.
Sheri
no it is not, I also cannot find it and have checked several stores.
- Stacey
Like I said, garlic powder will work just fine.
