This recipe for Enchilada Pie is quick and easy.. perfect for a quick supper.. you don’t need a lot of ingredients and it bakes in no time…
I use my enchilada sauce.. which if I plan well.. I make that up the night before.. so it will save time the next day.
I like to serve it with chips and salsa… a side of refried beans and Mexican Rice… all easy things to make and leftovers nuke really well.
I used small corn tortillas because that’s what I happen to have on hand.. if you have larger corn tortillas that fit when you lay them in your pie plate.. all the better.
If you have refrigerated or room temperature enchilada sauce.. put some in a bowl and microwave until just warm… so you can dip the corn tortillas in it.
I used cheese, chopped green onion and sliced black olives… you can use other fillings as well… left over taco meat sprinkled with cheese or refried beans…. any number of things will work well.
The pie will “deflate” when baking because the cheese melts… so use quite a bit of cheese on each layer.
Amounts have been left off… you use as little or as much as you like.
Serve this with more enchilada sauce to put over it and sour cream.
Cut into wedges to serve.
Hope you try this!
Recipe: Enchilada Pie
All you need:
Cooking oil spray
Grated Cheese (cheddar or Monterey Jack)
Chopped green onion (both green and white parts)
Sliced black olives
All you need to do:
Spray the sides only of a 9 inch pie plate.
Dip the corn tortillas in warm enchilada sauce and lay them around the bottom of the pie plate.. if using small ones.. they will overlap.
Put a layer of cheese on top of the tortillas (be generous… about 1 cup)
Sprinkle generously with chopped green onions and sliced olives.
Repeat layer 2 more times.
Bake at 350 for about 15 minutes or until top layer of cheese is melted and gooey.
Let stand 5 minutes before cutting into wedges.
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