Enchilada Pie / Laura Onstot

Prep 30 minutes; Cook time 30 minutes

Yield: 6 servings
Community Recipe from


  • 1 can(s) enchilada sauce
  • 1 can(s) cream of mushroom soup
  • 1 1/2 cup(s) chopped, cooked chicken
  • 1/2 cup(s) chopped onion
  • 1 bunch(es) chopped cilantro
  • 1 cup(s) white cheese
  • 1 cup(s) flour
  • 4 tablespoon(s) softened butter
  • 1/4 teaspoon(s) salt
  • 2 scallions, sliced


  1. 1. Combine enchilada sauce and soup to make the sauce.
  2. 2. Combine chicken, onion, cilantro and cheese for filling.
  3. 3. Either use a pre-made pie crust or mix dough ingredients and roll into a ball. Wrap in plastic wrap and let rest 1 hour in the refrigerator. Unwrap and roll dough into a disc, then press into a pie plate.
  4. 3. Layer the ingredients into the prepared pie shell, starting with chicken mixture on botton and ending with sauce mixture on top. Top with chopped green onions.
  5. 4. Bake in preheated oven at 375 degrees for about 30 minutes. Let stand 10 minutes and serve.
February 2014

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Enchilada Pie / Laura Onstot Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy