This is a print preview of "Enchilada Style Chicken Pie" recipe.

Enchilada Style Chicken Pie Recipe
by CookEatShare Cookbook

Enchilada Style Chicken Pie
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  Servings: 12

Ingredients

  • 1 (15 ounce) pkg. Pillsbury all ready pie crusts, one crust only
  • 1 c. onions, minced
  • 1 (5 ounce) can chunk chicken, liquid removed & flaked, or possibly 1 c. cubed cooked chicken
  • 1 (4 ounce) can green chilies, minced
  • 3/4 c. ripe olives, sliced, liquid removed
  • 4 ounce (1 c.) Monterey Jack or possibly Cheddar cheese, shredded
  • 1/2 c. lowfat milk
  • 3 large eggs
  • 1/2 teaspoon salt, if you like
  • 1/4 teaspoon cumin
  • 1/8 teaspoon garlic pwdr
  • 1/8 teaspoon pepper
  • 3 drops warm pepper sauce
  • Salsa
  • Lowfat sour cream
  • Avocado slices
  • Parsley, if you like

Directions

  1. Thaw one pie crust, put into pie pan and pre-bake according to directions. Saute onions till golden brown yellow. To assemble pie, layer chicken, cooked onions, chilies, olives and cheese in cooked pie crust. In medium bowl, put together lowfat milk, 3 large eggs, salt, cumin, garlic pwdr, pepper and hot pepper sauce. Blend well. Pour mix slowly over cheese. Bake in 350 degree oven for 25 to 30 min or possibly till pie is "set". Let stand on a flat surface 5 min before serving. Cut into wedges to serve; top each serving with salsa, lowfat sour cream, avocado slice and parsley. Serves 6 to 8.