Name: EASY Enchilada Pie (gluten-free)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 9-10 grain-free tortillas – or any flour tortilla just not corn or it’ll be too crunchy; 2 cups shredded roasted chicken or cooked meat – you can also buy rotisserie chicken to save time; 15 ounces refried beans or pinto beans – I have used both here and anything works; 16 ounces chunky salsa or enchilada sauce; 2 cups shredded cheese of choice – cheddar, pepper jack or manchego; Topping ideas: avocado, jalapeños and anything else for topping

EASY Enchilada Pie (gluten-free)

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5 from 2 reviews

This Easy Enchilada Pie is delicious, comforting and a recipe that your whole family will love. It comes together in 5 minutes and it is an easy weeknight dinner to make using just a few ingredients. Plus it is gluten-free!

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 minutes

Yield: 4-5 1x

Ingredients

Scale

9–10 grain-free tortillas – or any flour tortilla just not corn or it’ll be too crunchy
2 cups shredded roasted chicken or cooked meat – you can also buy rotisserie chicken to save time
15 ounces refried beans or pinto beans – I have used both here and anything works
16 ounces chunky salsa or enchilada sauce
2 cups shredded cheese of choice – cheddar, pepper jack or manchego
Topping ideas: avocado, jalapeños and anything else for topping

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Instructions

Preheat the oven to 375 degrees F
Place a few spoonfuls of enchilada sauce or salsa in the bottom of large oven-safe skillet or baking dish baking dish (mine was about 12 inches wide)
Place 2-3 tortillas in the bottom of the dish, overlapping to cover the entire surface
Layer the beans, chicken, cheese, sauce, and tortillas; repeat ending with tortillas on top
Cover the top with the remaining enchilada sauce and 1 cup cheese
Cover the baking dish with aluminum foil and bake for about 30 minutes
Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling (I also like to broil on low to get it to bubble)
Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving and top with cilantro, lime, sour cream, or avocado/guacamole!

Notes

*Store leftovers in fridge for up to 5 days! Reheat in microwave, skillet or oven

Author: Rachel