Enchilada Pie
Layers of corn tortillas, spiced beef, black beans, enchilada sauce and cheese baked for 25 minutes in one dish and cut into wedges.
What to Put on the Table With Enchilada Pie
- Green salad
- Rice
- Guacamole
- Lime wedges
Sides from the same cuisine on this site: One Pan Mexican Rice, Pan de Muerto, Cilantro Lime Rice.
How to Cook Enchilada Pie
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Heat the oven to 190°C / 375°F. Brown the beef and onion in a pan for 8 minutes. Add the garlic, cumin and chilli powder for 1 minute, then the beans and 100 ml of the sauce.
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Warm the tortillas in a dry pan or the microwave until soft.
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Spread a little sauce in a deep 23 cm dish. Dip 2 tortillas in sauce and lay them down, then add a third of the beef and a quarter of the cheese. Repeat for 3 layers.
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Finish with 2 tortillas dipped in sauce, the remaining sauce and cheese. Cover with foil and bake for 15 minutes.
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Uncover and bake for 10 minutes until bubbling and browned. Rest for 10 minutes, then cut into wedges with the spring onions and soured cream.
Related guide: Pan and tin size.
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A Few Notes
Warm the tortillas so they do not crack.
Rest the pie for 10 minutes before slicing.
Choose a deep dish so the sauce does not boil over.
Ingredient Swaps
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Keeping What's Left
Keeps for 3 days in the fridge. Freeze for 2 months.
Enchilada Pie Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published .
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