Chicken Enchilada Pie with Salsa Verde
There is no resisting this cheesy-pleasey gluten-free chicken enchilada pie recipe, which is simple to make and even easier to devour. This recipe calls for cooked chicken, preferably rotisserie, so plan accordingly.
- 1 cup shredded cheddar cheese
- 1 cup shredded jack cheese
- 3 cups cooked shredded rotisserie chicken
- 1 cup sour cream
- Kosher salt and freshly ground pepper
- 1 recipe Salsa Verde below, or 1 (15-ounce) can green enchilada sauce
- 4 gluten-free corn tortillas
- 1 tablespoon sliced black olives optional
- 1 tomatillo thinly sliced (optional)
Preheat the oven to 350°F. Set aside ¼ cup each of the cheddar and jack cheeses. In a bowl, mix together the chicken, the remaining cheddar and jack cheeses, and sour cream. Season to taste with salt and pepper.
Pour 1/3 cup of the salsa into the bottom of an 8-inch ovenproof skillet or baking dish. Cover with 1 tortilla, one-third of the chicken mixture, and 1/3 cup salsa. Repeat layers of tortilla, chicken mixture, and salsa until there are three layers. Top with the remaining tortilla, 1/3 cup salsa, the reserved cheeses, and the sliced olives and tomatillo.
Cover with aluminum foil and bake until bubbling, 20 to 25 minutes. Remove the foil and bake 5 minutes longer. Serve with more salsa verde.
- 2 pounds tomatillos available at Mexican markets, husked
- 1 small jalapeño or serrano chile seeded
- 1 clove garlic
- 2 tablespoons olive oil
- Kosher salt
Bring a large pot of well-salted water to a boil. Add the tomatillos, cover, and boil until tender, about 10 minutes. Drain.
In a blender, combine the tomatillos, chile, and garlic and blend until smooth.
Strain the puree through a sieve to remove skins and seeds.
In a large pan over medium heat, warm the oil. Add the puree and simmer for 5 minutes. Season to taste with salt.
Photography Craig Lee