The Enchilada pie for the picky eater.
I have a hard time finding a meal that will satisfy my daughters appetite in this heat, while staying on budget. However, I managed to find something that she does not get tired of. She is a picky eater, who doesn’t like beef, vegetables or anything that doesn’t involve her help.
This is a quick and easy dinner that you can make by yourself, or with your little one, if you have any. It’s fun, cheap and nutritious!
Tools you need:
- A deep dish pan
- Parchment paper
Food you need:
- Chicken ($10)
- Shredded cheese ($3)
- Tomato (optional $1)
- Coconut oil or vegetable oil ($1 at the dollar tree)
- Corn tortillas ($3)
- Start by boiling your chicken on high for 35 minutes (or until fully boiled)
- You will know that your chicken is ready to shred when you can peel it easily part using tongs while still in the pot. Continue to shred all of the chicken.
- Leave it boil until the water is completely gone then add a desired amount of coconut oil or vegetable oil.
4. Cut a piece of parchment paper to fit the bottom of your pan. This step is not necessary, but I always seem to burn my food, so I do this every time I bake.
5. Pull your shredded and boiled chicken off of the stove top and let sit.
6. Preheat your oven to 350 degrees while you prepare the pie.
7. Start by placing tortillas on the bottom of the pan.
8. Add a little bit of cheese in between the tortillas (as seen in the photos) to ensure that the pie sticks together.
9. Then sprinkle cheese all over the first layer of the tortillas.
10. Layer over top with chicken.
11. Top the layer of chicken with a small amount of cheese, evenly sprinkled around all over the layer.
12. Add more tortillas.
13. Repeat this process until the pan is full.
14. When the pan is fully stacked, top with a final layer of tortillas and cheese.
15. Cover the pan with foil to keep the heat and moisture in the chicken.
16. Let bake until you can see that the cheese is fully melted. (15-25 minutes)
17. Top with tomatoes and serve.