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Enchilada Style Chicken Pie

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For crust
  Refrigerated all ready pie crusts 15 Ounce (1 Package)
  Egg 1
  Worcestershire sauce 1 Teaspoon
For filling
  Chopped onions 1 Cup (16 tbs)
  Canned chunk chicken/1 cup cubed cooked chicken 5 Ounce, drained and flaked (1 Can)
  Canned chopped green chilies 4 Ounce, well drained (1 Can)
  Sliced ripe olives 3⁄4 Cup (12 tbs), drained
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 3
  Salt 1⁄2 Teaspoon
  Cumin 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot pepper sauce 3 Drop
For topping
  Dairy sour cream 1⁄2 Cup (8 tbs) (For Topping)
  Salsa 1⁄2 Cup (8 tbs) (For Topping)
  Avocado slices 1⁄4 Cup (4 tbs) (For Topping)
  Parsley 1⁄4 Cup (4 tbs) (For Topping)

Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch microwave-safe pie pan or 10-inch microwave-safe tart pan.
(Refrigerate remaining crust for a later use.) Flute, if desired.
Generously prick crust with fork.
In medium bowl, combine 1 egg and Worcestershire sauce; blend well.
Brush lightly over pie crust.
(Reserve any remaining egg mixture for filling.) Microwave on HIGH for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes.
Crust is done when surface appears dry and flaky.
Place onions in small microwave safe bowl.
Cover with microwave-safe plastic wrap.
Microwave on HIGH for 3 minutes or until crisp-tender.
Drain well.
To assemble pie, layer chicken, cooked onions, chiles, olives and cheese in cooked pie crust.
In medium bowl, combine milk, 3 eggs, salt, cumin, garlic powder, pepper, hot pepper sauce and any remaining egg mixture; blend well.
Pour mixture slowly over cheese.
Microwave on HIGH for 8 to 11 minutes or until knife inserted near center comes out clean, rotating pan once halfway through cooking.
Let stand on flat surface 5 minutes before serving.
Cut into wedges to serve; top each serving with salsa, sour cream, avocado slice and parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3652 Calories from Fat 2025

% Daily Value*

Total Fat 228 g350.9%

Saturated Fat 93.3 g466.3%

Trans Fat 0 g

Cholesterol 1092 mg364%

Sodium 6673.6 mg278.1%

Total Carbohydrates 310 g103.3%

Dietary Fiber 19.7 g78.6%

Sugars 25.4 g

Protein 99 g198.7%

Vitamin A 111.9% Vitamin C 147.5%

Calcium 154.1% Iron 99.9%

*Based on a 2000 Calorie diet

Enchilada Style Chicken Pie Recipe