One-Pan Pulled Chicken Enchilada Pie for Easy Dining!
A delicious and easy-to-make One-Pan Pulled Chicken Enchilada Pie that combines the flavors of enchiladas in a convenient pie form.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 package (8 oz) refrigerated crescent roll dough
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
- Unroll the crescent roll dough and press it into the bottom and up the sides of a greased pie dish.
- Pour the chicken mixture into the pie crust and spread it evenly.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the cheese is bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to add your favorite toppings such as avocado, sour cream, or cilantro.
- This dish can be made ahead of time and reheated for easy meals.
- For a spicier version, add jalapeños to the chicken mixture.
Find it online: https://meal15.com/one-pan-pulled-chicken-enchilada-pie-recipe/