Chicken Enchilada Pie

Here is a spinoff from a family favorite, Frito Pie, growing up.  The recipe is inspired from Linda's Low Carb Mexican Chicken recipe.  Now that school has started with after school activities, I needed a quick recipe to put together from items I already had in the freezer.

Ingredients:
2 cups cooked rice
2 cups cooked chicken breast pieces
1 can enchilada sauce or homemade
4 oz can green chilies
Fritos corn chips
shredded cheese
shredded lettuce
diced tomatoes
sour cream

Directions:
Heat together the rice, chicken, sauce, and green chilies until warm.  I used a crockpot to put mine together.

In a 9x13 dish, layer the chips, rice mixture, cheese.  Place in microwave for about a minute, or until cheese is slightly melted.  Top with lettuce, tomatoes, and a dollop of sour cream for each serving.

Sour Cream Chicken Enchilada Casserole

Got this recipe earlier in the year for my son's Cinco de Mayo food bash @ school.  Made another pan for dinner to test with my family.  Previous to this recipe, I vowed that I would NEVER make Sour Cream Chicken Enchiladas again!  But, this recipe has changed my mind!  It is a family favorite.


Sour Cream Chicken Enchilada Casserole
(Modified from original recipe, Chicken Enchilada Casserole)

1 cup plain homemade yogurt
2 cups cream of chicken soup (homemade)
1/3 cup chopped green chilies
2 cups diced grilled chicken
10 flour homemade tortillas
2 cups shredded cheese
sour cream

Preheat oven to 350.  Combine plain yogurt, cream of chicken soup, green chilies, 1 cup shredded cheese, & grilled chicken in a bowl.  Spray a 9x13 pan with a nonstick spray, spoon some sauce into the bottom of pan, layer with flour tortillas & sauce, until sauce is gone.  Finish w/ sauce on top.  Top w/ the remaining shredded cheese.  Cover & bake for 30-45 minutes, or until bubbly.  (To prevent cheese from sticking to aluminum foil, spray with Pam.)  Garnish w/ sour cream.