Enchilada Pie

1 Mar

Well, another Mexican craving…when will it stop? I think Mexican dishes might just be my all time favorite. Last night, we had a friend come in from out of town. A few drinks, a few tail whooping at darts, and an overall great night. The best part: Enchilada Pie and chips and salsa.

Chips and salsa would absolutely be #1 on things to serve at my death row meal. I LIVE for chips and salsa. Don’t care what kind of chips, don’t care what kind of salsa. Just let me at ’em!

I threw this meal together tonight using some cans I had stacked in my pantry. They were actually given to me my my wonderful Nana. She loaded me up on canned goods the last time I went to visit and I can’t thank her enough. She wanted to clean out her pantry and I happened to be there… score! So many great recipes have come from her graciousness.

Enchilada Pie

Cook Time: 35-40 minutes
Level: Easy to medium (depending on whether or not you have to cook your chicken)
Serving Size: 6

1 can fat free refried beans
1 tsp. cumin
1 tsp. chili powder
1 tsp. cayenne powder
1 tbsp. salsa
4-6 small corn tortillas
1/2 c. chicken, cooked and shredded
1 can enchilada sauce
1 small can chopped green chilies
1/3 c. shredded cheese

Cook chicken if needed… Try the cooking method I used in my Stir Fry recipe, or just pan sear/grill. This is also a great way to use leftover chicken.

Preheat oven to 350°. Mix beans and next 4 ingredients.

Spread mixture on the bottom of a greased, 9×13 baking dish.

Break or tear e tortillas into 1/4ths and layer half of them on top of bean mixture. Top with shredded chicken. At this point you could add some corn if you had any. Pour 1/2 can enchilada sauce over top. Layer with remaining tortillas.

Pour the other 1/2 of the enchilada sauce over the tortillas and top with green chilies and shredded cheese.

Bake, uncovered, for 30 minutes or until bubbly and golden brown. Yum!

Tips
– Try this recipe with cooked ground beef instead of chicken.
– Add corn or tomatoes to the chicken layer.
– Top with a dollop of sour cream right before serving.

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8 Responses to “Enchilada Pie”

  1. Tammy March 1, 2011 at 8:16 am #

    This sounds wonderful as I too love spicy “south of the border” cuisine. Thanks for the post.

  2. Firefly March 2, 2011 at 12:06 am #

    That looks so good. I love how easy it is and how yummy it looks!

  3. Shari Wakefield March 2, 2011 at 6:15 pm #

    THIS LOOKS FANTASTIC – I love Mexican food and I think I just might have to try this recipe!
    Shari

  4. Pudding Pie Lane March 3, 2011 at 11:22 am #

    Yum, this looks good 🙂 I usually make nachos in the microwave because I’m lazy 😛 but this is worth the effort!

    • Sunny March 3, 2011 at 12:21 pm #

      Thankfully there isn’t too much effort involved. The assembly is super easy…. dinner in no time! Plus, the corn tortillas aren’t fried like chips so it wouldn’t be as bad for you.

  5. Judy March 5, 2011 at 1:16 pm #

    Looks yummy, and easy. We all need recipes we can layer and bake for a little comfort food now and again 🙂

Trackbacks/Pingbacks

  1. In Honor of Cinco de Mayo… « Pantry Chef - May 3, 2011

    […] Enchilada Pie  […]

  2. Mexican Tortilla Pizza « Pantry Chef - May 16, 2011

    […] – Try using different veggies, meat, or spices to mix things up. – Leftover taco meat, enchilada sauce, or fajitas? No problem! This pizza would be good topped with any of those […]

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