Chicken Enchilada Pie with homemade sauce

Whip up this cozy enchilada pie for a quick weeknight meal!

Store bought sauces can be filled with preservatives, sugars, and other fillers. It is often healthier to make your own sauce whenever you have the time. This simple enchilada sauce allows you to tailor the spices to your liking and adds great flavor to taco meat, rice bowls, and quesadillas. I love the simplicity of this hearty dish and my family loves the tasty combination of the sauce, ground chicken breast, and gooey cheese. Enjoy!

Enchilada Sauce ( About 4 cups)

Ingredients

• 15 ounce can tomato sauce

• 2 cups reduced sodium chicken broth

• 3 Tablespoons chili powder

• 1 teaspoon oregano

• 1/2 teaspoon cinnamon

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt and pepper

• 1/8 teaspoon of cayenne pepper or chipotle pepper

Directions

1. Whisk all ingredients in a sauce pan over medium high heat.

2. Bring mixture to a boil while stirring.

3. Reduce heat to simmer for 15 minutes, stirring occasionally.

4. Refrigerate and store sauce in an airtight container for up to 2 weeks.

Chicken Enchilada Pie (4-6 servings)

Ingredients

• 1 pound ground chicken breast (Note: 2 cups of shredded chicken breast works, but the texture is drier)

• 1.5 cups enchilada sauce, plus extra for serving

• 1.5 cups shredded cheddar cheese, divided

• 7 six inch corn tortillas ( Note: Trader Joes Corn tortillas, 3 ingredients!)

Directions

1. Preheat oven to 375°.

2. Spray frying pan with olive oil and cook ground chicken breast over medium heat.

3. Remove from heat and add 1/2 cup of enchilada sauce.

4. Spray 9 inch cake pan with olive oil

5. Cut tortillas into quarters

6. Spread 1/2 cup of enchilada sauce on bottom of the pan.

7. Layer about 9 tortilla quarters on bottom of pan over the sauce.

8. Spread 1/2 ground chicken mixture evenly over tortillas.

9. Layer 1/2 cup cheddar cheese over chicken mixture.

10. Place another layer of 9 tortilla quarters and top with other 1/2 chicken mixture and 1/2 cup of cheddar cheese.

11. Layer final 10 tortilla quarters, top with 1/2 cup of enchilada sauce and final 1/2 cup of cheese.

12. Cover with aluminum foil and bake for 20 minutes.

13. Remove aluminum foil and bake for another 5 minutes until cheese is melted.

14. Remove from oven, let cool for 3-5 minutes and serve.

15. Serve with brown rice, extra sauce and sour cream.

16. Store leftovers in refrigerator for up to 3 days.

Simple steps to reach your goals!