Sour Cream Chicken Enchilada Pie

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Sour Cream Chicken Enchilada Pie

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…

Sour Cream Chicken Enchilada Pie
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 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
  1. In a medium bowl combine the cooked chicken, salsa, and taco seasoning; mix well and set aside.
  2. In another bowl stir together sour cream, cream of chicken soup, chilies, and granulated garlic.
  3. In a greased 9 inch deep dish 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.
  4. Bake at 350 degrees F for 20 to 30 minutes, or until cheese is melted and bubbly and pie is heated through.
  5. Serve topped with your favorite salsa or enchilada sauce.




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  1. 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”!


    • 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.

    • Its in the spices, at any grocery store.

  2. Is it red or green salsa ( 1cup prepared jarred salsa) ?

  3. 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 🙂

    • 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!

  4. Hmmm, delish! You know, Mexican Food is a part of the food group here in Texas. Can’t wait to make this!

  5. I had this for our family tonight. So easy and so delicious!!! Definitely a keeper!

  6. 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!

    • 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!

  7. 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 🙂

    • 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!!!

  8. This looks amazing!! Do you think flour tortillas would work as well?

  9. Sounds good, except I don’t like to use canned soup due to the sodium. Found a homemade substitute here. 🙂

  10. Oh my! This would make the hubby happy. 🙂 I think I just found dinner for tomorrow.

  11. 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 🙂

  12. 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

  13. 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.

  14. 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!

  15. 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 Anderson

  16. Karen Collins says:

    I 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

  17. Can the green chilies be substituted? If so with what, or will the recipe just not taste as good with it?

  18. 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.

  19. Made exactly except used flour tortillas. Yummmm!

  20. 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! 🙂

    • 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!

      • 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! 🙂

  21. 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.

  22. I don’t not have a pie plate to cook the enchilada casserole so can I use and 8×8 glass baking dish?

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