Enchilada Pie (aka Chicken-Lada Pie)

Kelly Jenkins Howard (originally from Sharon Selman Jenkins)

Mom made this for years with ground beef, but when everyone was trying to eat healthier and eat less beef, she subbed chicken and it’s even tastier! The switch inspired my dad to dub it Chicken-lada Pie … and the name has stuck. (Nov 2010)

4-6 chicken breasts 

2 1/4 cups sharp Cheddar cheese, shredded

1 (10.5oz) can cream of celery soup 

Corn tortillas

1 (10.5oz) can cream of chicken soup 

Salt, pepper, garlic salt or cream of mushroom soup 

1 (4oz) can chopped green chiles

1 cup milk 

1 (10oz) can enchilada sauce 

Boil chicken with salt and pepper. Let cool and shred chicken and sprinkle with garlic salt. Add both soups, milk, enchilada sauce, chiles and chicken and simmer together. 

Grease 9x13-inch pyrex. Drizzle a spoonful of soup mixture into bottom of dish to keep tortillas from being too hard. Line bottom and sides of dish with tortillas, tearing tortillas if necessary. Pour half of mixture onto tortillas. Layer with 1 cup of cheese and a layer of corn tortillas. Pour remaining mixture, 1 cup of cheese and tortillas on top. Sprinkle with 1/4 cup cheese. 

Cover with foil. Bake at 350-375˚F for 45 minutes to 1 hour.