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Chili Verde Chicken Pie

4 star rating
 

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Submitted by: Lupe Cortes

 

A mixture of cooked chicken, cooked rice, onions, green enchilada sauce, green chilies, Mexicorn and cilantro becomes the filling for this double-crust main dish pie.
 

Ingredients

  • 1 - (15 oz) pkg Refrigerated Pie Crusts
  • 2 tablespoons oil
  • 1/3 cup chopped onions
  • 2 cups of chopped, cooked chicken
  • 1, 10 oz can of Green enchilada sauce
  • 1, 4.5 oz can of Chopped Green Chiles
  • 1 cup cooked rice
  • 1, 11 oz can of MexiCorn, drained
  • 1/3 cup fresh cilantro, chopped
  • Sour cream, optional for garnish

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Method

Heat oven to 425F. Prepare pie crust as directed on package for two crust pie, using 9-inch pie pan. In large skillet over medium heat, add oil. Once oil is hot, add onions and saute for 3 minutes. Add chopped cooked chicken and saute with onions for 5 minutes. Add the green enchilada sauce, and chopped green chilies. Cook for 5 minutes, stirring occasionally. Remove from heat. Stir in cooked rice, MexiCorn and cilantro. Spoon into crust-lined pan. Top with second crust, seal and flute edges; cut slits in several places in top crust. Bake for 30-40 minutes (cover edge of crust with foil after 12-15 minutes of baking to prevent excessive browning). Let stand 10 minutes before serving. Garnish each piece with sour cream, if desired.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: Lupe Cortes ()

 

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