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Chicken Enchilada Pie slice

Chicken Mole Enchilada Pie

Servings: 6
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Author: Sandy / Reluctant Entertainer
Course: Main Course
Cuisine: Mexican
Total Time: 90 minutes, or 55 minutes if using pre-made sauce
Homemade mole sauce: makes about 6 cups
OR, substitute 3 cups pre-made enchilada sauce in this recipe

Ingredients

Tomato and Chipotle Mole

  • 4-5 cloves garlic
  • ½ white onion, peeled
  • 1 jalapeno, optional
  • 1 28 oz cans whole peeled tomatoes
  • 1 15 oz can diced tomatoes
  • ⅓ c raw pepitas, pumpkin seeds—optional
  • ¾ c chicken stock or water
  • 1 Tbsp brown sugar or honey
  • ¾ tsp cinnamon
  • 1 Tbsp cumin
  • 2 tsp black pepper
  • 2 canned chipotle peppers, plus 1 Tbsp sauce
  • 5 animal crackers, or other sweet, dry, cracker

For the Tortilla Pie

Chicken Filling:

  • 2 Tbsp oil
  • 1 small yellow onion, diced
  • 2 Tbsp tomato paste, optional
  • 1 14 oz can of corn, drained
  • 4 c shredded rotisserie chicken
  • 1 14 oz can kidney beans, drained and rinsed
  • 1 Tbsp dried oregano
  • 8 flour tortillas
  • 2 ½ cup Mexican cheese blend, shredded

Instructions

Make the mole sauce:

  • On a sheet tray, add the garlic, white onion, and jalapeño. Set broiler to high and blister, flipping once. Broil 2-3 minutes per side for the garlic, 5 minutes per side for the onions and jalapeño. Once blistered and charred, peel the skin off the jalapeño and remove the stem and seeds. Set ingredients aside. 10 min
  • In a medium pot, add the tomatoes, pepitas, brown sugar, cinnamon, cumin, black pepper, and chicken stock (or water). Bring to a boil over medium-high heat, then reduce to a simmer—reduce 10 minutes. Transfer the tomato sauce to a blender with the blistered garlic, white onion, jalapeño, chipotle peppers and sauce, and animal crackers. Blend until smooth, then transfer back to a pot, taste for salt and additional seasonings, and reduce for 10 minutes. Set aside. 20min

Make the filling:

  • In a large skillet, heat the oil over medium-high heat. Add the onion, tomato paste, and oregano and season with salt and pepper. Lower heat to medium and cook until softened—8-10 minutes—then add the corn, shredded chicken, kidney beans, and 1/4 cup of sauce. Cook 5 minutes more, then take off the heat.
  • Preheat oven to 375 degrees F.
  • Arrange a springform pan onto a baking sheet lined with parchment. Grease the bottom and edges well.
  • Add a drizzle of enchilada sauce to the pan, about 3 Tbsp, and lay down a tortilla—in order to fit all of the tortillas into the pan, each layer will need one whole tortilla and one tortilla torn in half to cover the gaps. Cover the tortillas with about ¾ cup more sauce, about 1 c shredded chicken, corn and bean mixture, and ½ cup of cheese. Repeat until all of the tortillas, sauce, chicken, and cheese are used—you should have 3 layers--and finish the pie with a final layer of tortillas, sauce, and cheese.
  • Cover the pan with foil and bake 25 minutes, then remove the foil and bake 15 minutes more until golden.
  • Remove from the oven and allow to cool for at least 30 minutes to set and firm up before removing the collar and cutting into it.
  • The enchilada pie is moist, flavorful and saucy by itself, but if desired, serve with sour cream, cilantro, and pickled red onion.