Looking for an easy way to enjoy an enchilada without all the rolling? Try this deconstructed enchilada pie, layering tortilla, sauce, meat, corn, cheese, and beans into a 10 layer feast. It’s way better than 7 layer dip!
Enchilada Pie
Course: DinnerCuisine: Tex-Mex, MexicanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
25
minutesTotal time
55
minutesIngredients
1 package soft flour tortillas
1.5 lbs ground turkey or chicken (I use 99% fat-free)
1 onion, minced
1 bell pepper minced
1 TBS taco seasoning
2 cups shredded cheddar cheese (I use fat-free)
16 oz. of enchilada sauce (I made my own using a packet), reserve 1/4 for meat mixture
1 can corn
1 can fat-free refried beans
Directions
- Preheat oven to 350 degrees.
- Mince onion and bell pepper.
- Saute the onion and bell pepper with non-stick cooking spray over a low heat until softened.
- Add the ground meat and taco seasonings. Increase heat to medium. Brown meat.
- As meat is browning, heat the enchilada sauce.
- Once browned, add 1/4 of the enchilada sauce, about 4 oz.
- In a deep casserole dish, begin assembling once the meat is browned.
- Start by placing one layer of tortilla in the bottom of the casserole dish.
- Place a layer of refried beans, then enchilada sauce, 1/3 of the cheese, then 1/2 of the meat and corn, making use the amount of each layer is even. Tip: Spoon on the refried beans to get a single, even layer. Then use a pastry brush to coat the sauce on top of the beans.
- Repeat for one more layer.
- Top with a layer of tortillas. Then brush on a layer of enchilada sauce. Add the remaining third of cheese.
- Bake for 20-25 minutes until cheese melts and sauce bubbles.
- Serve with enchilada sauce on the side. Add optional toppings like cilantro, sour cream, or scallions.
Notes
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