Enchilada Pie Recipes

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ENCHILADA PIE

Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10



Enchilada pie image

Steps:

  • Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
  • Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

Nutrition Facts : Calories 609 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 3.1 milligram of sodium

1 tbsp vegetable oil or rapeseed oil
2 peppers, any colour you like, sliced
1 red onion, halved and sliced
400g can mixed beans, drained
2 tsp - 2 tbsp fajita spice mix (depending on how spicy you like it)
400g can chopped tomatoes
small bunch coriander, chopped
4 corn tortillas
100g low-fat soured cream
30g grated cheddar

ENCHILADA PIE

Posted in response to a request. A simple inexpensive family dinner with mild flavors. Note recipe makes 3 casseroles, 4-5 servings each, for freezing, but recipe is easily cut down for immediate cooking. From Frozen Assets by Deborah Taylor-Hough, a OAMC book.

Provided by LonghornMama

Categories     Meat

Time 35m

Yield 15 serving(s)

Number Of Ingredients 10



Enchilada Pie image

Steps:

  • Brown ground beef and onion; add seasonings and tomato sauce.
  • In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
  • Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
  • Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 399.7, Fat 24.7, SaturatedFat 10.6, Cholesterol 85.4, Sodium 1112.4, Carbohydrate 20, Fiber 4.2, Sugar 3.4, Protein 25.4

3 lbs ground beef
3 onions, chopped
3 teaspoons salt
1 teaspoon pepper
3 tablespoons chili powder
24 ounces tomato sauce
18 corn tortillas, spread with butter (I spray with a little cooking spray)
12 ounces black olives, drained and chopped (I use 3 cans sliced olives, drained)
3 cups sharp cheddar cheese, shredded
1 1/2 cups water

SPICY BEEF AND BEAN ENCHILADA PIE

This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.

Provided by Karla Smith

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 13



Spicy Beef and Bean Enchilada Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
  • Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
  • Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
  • Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
  • Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
  • Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

Nutrition Facts : Calories 641.9 calories, Carbohydrate 45.5 g, Cholesterol 101.6 mg, Fat 36.2 g, Fiber 6.7 g, Protein 32.7 g, SaturatedFat 17.5 g, Sodium 1683.9 mg, Sugar 3.2 g

1 pound ground beef
½ cup diced onion
2 cloves garlic, minced
1 (15 ounce) can Tex Mex-style diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1 (1 ounce) packet taco seasoning mix
1 (20 ounce) can refried black beans
2 (10 ounce) cans red enchilada sauce (such as Old El Paso®)
2 cups shredded pepperjack cheese
2 cups shredded Monterey Jack cheese
6 (8 inch) flour tortillas
½ cup sour cream, or to taste

THANKSGIVING LEFTOVERS ENCHILADA PIE

This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it's surprisingly delicious. It's easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)

Provided by Margaux Laskey

Categories     dinner, easy, lunch, burritos and nachos, casseroles, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10



Thanksgiving Leftovers Enchilada Pie image

Steps:

  • Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
  • Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
  • Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
  • Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It's O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
  • Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
  • Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 800 milligrams, Sugar 6 grams, TransFat 1 gram

3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
¼ cup chopped onion
½ teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5 ½-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1 ½ cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into ½-inch cubes

ENCHILADA PIE

This impressive, hearty dish is perfect for vegetarians and meat eaters alike. -Jacqueline Correa, Landing, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 14



Enchilada Pie image

Steps:

  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

Nutrition Facts : Calories 367 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 818mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges

1 package (12 ounces) frozen vegetarian meat crumbles
1 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/2 cup water
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches)
2 cups shredded reduced-fat cheddar cheese
Optional toppings: sour cream, cilantro, lime wedges, salsa

LEFTOVER TURKEY ENCHILADA POT PIE

After Thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe is easy and quick, but full of flavor. If you can't eat 2 pies quickly enough, you can freeze 1/2 of the filling for another night. Even easier! Serve with a dollop of sour cream or fat-free Greek yogurt.

Provided by Margar

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 1h

Yield 16

Number Of Ingredients 13



Leftover Turkey Enchilada Pot Pie image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
  • Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
  • Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
  • Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 22.2 g, Fiber 4.5 g, Protein 17.1 g, SaturatedFat 7.2 g, Sodium 642.5 mg, Sugar 1.3 g

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 pound chopped cooked turkey
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) can red enchilada sauce
1 ½ cups shredded Cheddar cheese, divided
1 teaspoon chili powder
½ teaspoon ground cumin
1 pinch salt
4 (9 inch) refrigerated pie crusts, at room temperature

ENCHILADA PIE

Make and share this Enchilada Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 14



Enchilada Pie image

Steps:

  • In a large skillet, mix together ground beef, onion and garlic powder.
  • Cook over medium heat until meat is browned.
  • Drain excess fat.
  • Add next 7 ingredients.
  • Cook 5 minutes, stirring occasionally.
  • Tear each tortilla into 8 pieces.
  • Place half of tortilla pieces in oblong baking pan.
  • Top with meat mixture.
  • Place remaining tortilla pieces evenly over meat mixture.
  • Mix together soup and milk.
  • Pour over tortillas; spread evenly.
  • Sprinkle cheese evenly over top.
  • Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 556, Fat 31.1, SaturatedFat 14, Cholesterol 113, Sodium 1372.8, Carbohydrate 36.5, Fiber 6, Sugar 5.8, Protein 34

2 lbs ground beef
1 medium onion, finely chopped
1/2 teaspoon garlic powder
1 (8 ounce) can tomato sauce
2 cups canned whole tomatoes, chopped
1 (4 ounce) can chopped green chilies
1 (1 1/2 ounce) package taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1 (14 ounce) package corn tortillas
1 (10 1/2 ounce) can cream of chicken soup
3/4 cup milk
2 cups shredded cheddar cheese

ENCHILADA PIE

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9



Enchilada Pie image

Steps:

  • Preheat the oven to 350 degrees F.
  • Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.

1 pound ground chuck
1 onion, chopped
1 (14 1/2-ounce) can cream of mushroom soup
2 small cans diced green chilies
1 (14 1/2-ounce) can whole tomatoes, crushed
1 (14 1/2-ounce) can tomato sauce
Vegetable oil
1 package (6 tortillas) corn tortillas
1 package (2 cups) shredded Colby jack cheese

ENCHILADA PIE

This is my Great Aunt Versie's recipe. I have no idea where she got it, but we have been making it for over 30 years. My dad especially loves this dish. It is very easy and very tasty.

Provided by jb41848

Categories     Meat

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7



Enchilada Pie image

Steps:

  • Fry up ground beef and onion together in a large skillet.
  • Preheat oven to 350 degrees.
  • Place all of the corn tortillas in enchilada sauce.
  • Line 2 tortillas on the bottom of a 13x9 inch pan.
  • Cut 1 other tortilla in half and fill in the edges so that the whole bottom is covered.
  • Layer the hamburg and onion mixture next, then green chiles, and 1/3 of the cheese.
  • Then repeat again with the tortillas, hamburg, green chiles and 1/3 of the cheese.
  • With the remaining sauce in a bowl add the can of cream of mushroom soup and mix well.
  • Pour over the top and sprinkle with the remaining cheese.
  • Bake for 45-50 minutes or until bubbly.

Nutrition Facts : Calories 358.6, Fat 21.1, SaturatedFat 8.8, Cholesterol 90.9, Sodium 498.1, Carbohydrate 12.2, Fiber 1.3, Sugar 5.3, Protein 30

1 package corn tortilla
2 cans red enchilada sauce
1 1/2 lbs hamburger
1 onion
1 can green chili, chopped
1 package monterey jack cheese
1 can cream of mushroom soup

HATCH CHILE ENCHILADA PIE

Tasty comfort food and a fun way to use slightly spicy, slightly sweet Hatch chiles when they're available at the grocery store.

Provided by Seth Kolloen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 13



Hatch Chile Enchilada Pie image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
  • Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
  • Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

Nutrition Facts : Calories 765.1 calories, Carbohydrate 54 g, Cholesterol 141.7 mg, Fat 44.3 g, Fiber 8.6 g, Protein 40.4 g, SaturatedFat 20.3 g, Sodium 1261.8 mg, Sugar 9.4 g

6 Hatch chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil, divided
2 tablespoons butter
1 pound skinless, boneless chicken thighs
2 ½ cups chicken broth, divided
1 onion, chopped
4 cloves garlic, minced
¼ teaspoon dried oregano
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ (14.5 ounce) can diced tomatoes, drained
12 (6 inch) corn tortillas
1 (8 ounce) package shredded Mexican cheese blend

FAST AND EASY ENCHILADA PIE!!

This is a recipe that my mom got from a neighbor 20 years ago. Its easy to make and so delicious! We still make this often as it has become a family favorite! Best thing is if you are watching what you eat, the ingredients in this recipe can be switched to low fat items with the same result. From my kitchen to yours!! Enjoy!

Provided by loca1107

Categories     Savory Pies

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7



Fast and Easy Enchilada Pie!! image

Steps:

  • brown your ground meat of choice and drain.
  • then add taco seasoning, rotel tomatoes and chiles, and the two cans of soup. stir together until well blended and simmer for 5 minutes.
  • remove from heat.
  • cut or tear corn tortillas into fourths and layer bottom of 9.5 x 13.5 casserole dish or baking pan.
  • then add a layer of meat mixture.
  • next sprinkle some of the shredded cheese.
  • then repeat.(tortillas, meat mixture, cheese.) the same as you would layer lasagna.
  • the last layer should be corn tortilla topped with a liberal amount of shredded cheese.
  • preheat oven to 350, place casserole dish in oven and bake for approximately 20 to 25 minutes until cheese on top is melted. remove from oven and enjoy!
  • i like to top mine with sour cream and gaucomole! YUMMY!

Nutrition Facts : Calories 682.1, Fat 41.8, SaturatedFat 20.6, Cholesterol 134.8, Sodium 1727.9, Carbohydrate 41.3, Fiber 4.2, Sugar 5.1, Protein 36.3

1 lb ground beef or 1 lb pork
1 (7 ounce) can Rotel tomatoes & chilies (i like the hot ones but if you don't care for hot use mild.)
1 (10 3/4 ounce) can cream of mushroom soup (regular or fat free)
1 (10 3/4 ounce) can cream of chicken soup (regular or fat free)
1 (1 1/4 ounce) package taco seasoning
1 (16 ounce) bag of four-cheese Mexican blend cheese
1 (14 ounce) bag corn tortillas

EASY ENCHILADA PIE

I got this off an internet site years ago and it's my favorite Mexican dish to make. It was from Roy Clark in Midwest Living Oct 1984. I have also made it with shredded chicken breast, and the last couple of times I made it I added a can of drained, rinsed light kidney beans. It's so yummy, honest! I lighten it up just a little using Campbell's "healthy" cream of chicken soup and skim or low fat milk. I also don't add the entire pack of taco seasoning...maybe about 3/4....but it's a taste preference.

Provided by shells75

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Easy Enchilada Pie image

Steps:

  • Preheat oven to 350 degrees.
  • In large skillet, brown ground beef and chopped onion.
  • Drain off fat.
  • Stir in tomato sauce and taco seasoning.
  • Bring mixture to boil; reduce heat and simmer uncovered for 5 min.
  • Remove from heat.
  • Stir together soup and milk.
  • Spoon half of soup mixture into a 9 x 13" baking dish.
  • Use 12 tortilla halves to place over the soup in dish, covering the bottom of the dish with no spaces.
  • Spoon meat mixture over tortillas.
  • Top with remaining tortillas.
  • Spoon remaining soup mixture over tortillas.
  • Top with cheese.
  • Bake for 30 minutes or until heated through.

Nutrition Facts : Calories 694.3, Fat 37.8, SaturatedFat 18.8, Cholesterol 143.6, Sodium 1273.1, Carbohydrate 44.8, Fiber 5.5, Sugar 4.1, Protein 44.5

1 lb lean ground beef
1/2-1 small onion, chopped
8 ounces tomato sauce
1 package taco seasoning mix
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
12 6-inch corn tortillas, size cut in half
8 ounces shredded cheddar cheese or 1 Mexican blend cheese

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From comfortablefood.com


ENCHILADA PIE - TRADER JOE'S
Grease a 10-inch pie pan or casserole dish and set aside. Cut the corner of the bag of squash and microwave, 3 minutes until softened. Let cool slightly and dice. Combine corn, beans, chile, squash, taco seasoning, a pinch of salt and 1/2 cup enchilada sauce in a bowl and mix until evenly coated. Pour remaining enchilada sauce on a large plate.
From traderjoes.com


ENCHILADA PIE RECIPE BY ADMIN | IFOOD.TV
How to Make Corned Beef in an Instant Pot. By: Copykat Grilled Short Ribs
From ifood.tv


BEEF AND RICE ENCHILADAS | READER'S DIGEST CANADA
Preheat oven to 350°. Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the centre of each tortilla. Top each with 1 tablespoon cheese; roll up.
From readersdigest.ca


ENCHILADA PIE RECIPE BY THE.INSTRUCTOR | IFOOD.TV
Enchilada Pie is a delicious side dish which I always crave for. Try this Enchilada Pie I bet, you will surely get a lot of compliments for this. ... TACO Pie - Easy Weeknight Meals. By: Kravings.Blog. Betty's Beef and Cheese Tacos. By: Bettyskitchen. Betty's Shredded Beef Enchiladas. By: Bettyskitchen. Baked Cornbread Casserole . By: Copykat. Easy Beef Nachos ...
From ifood.tv


ENCHILADA PIE | CANADIAN LIVING
Serve hot with diced lettuce, tomatoe, onion and sour cream if desired. Inspired by my mother who is now in a nursing home and cannot remember the recipe - she won an award years ago and was published in our local newspaper. I make this and take it to her and her ladies at her table once in awhile. She loves it - as does everyone who eats it.
From canadianliving.com


ENCHILADA PIE CASSEROLE WITH HATCH CHILES - KIM SCHOB
In a large pot cook onions in butter until soft. Stir in garlic, oregano, cumin, salt & pepper. Add in chiles, tomatoes, and broth. Bring to a boil then reduce heat and simmer for 20 minutes. Use an immersion blender to create a smooth sauce. Stir in chicken. Preheat oven to 350, prepare a 13×9 pan with nonstick spray.
From kimschob.com


ENCHILADA RECIPES | BBC GOOD FOOD
Chicken & bean enchiladas. 66 ratings. A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in …
From bbcgoodfood.com


CLASSIC BEEF ENCHILADA PIE - MEXICAN RECIPES - OLD EL PASO
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Pour in 2/3 cup of the enchilada sauce; reserve remaining sauce. Stir in taco seasoning mix, chiles and frozen corn; heat to boiling.
From oldelpaso.com


EASY CHICKEN ENCHILADA PIE BAKE - SWEET CS DESIGNS
Instructions. Preheat oven to 350 degrees. Line a casserole dish with parchment paper. Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan. Add peppers and onions, spread around the bottom. Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
From sweetcsdesigns.com


FOOD STORAGE ENCHILADA PIE! FOR REAL!
Repeat the layers. Bake at 350 degrees for 40 minutes. Cool slightly and cut in squares. 2 cups of freeze dried cheese. Cook tortillas, and black beans. Hydrate chicken and cheese (the measurements given are the ingredients dry) While chicken and cheese is hydrating make cream of chicken bean sauce and enchilada sauce.
From foodstoragemadeeasy.net


LATE SUMMER VEGETABLE ENCHILADA PIE - SKINNYTASTE
Filling: In the skillet heat oil over medium heat, add the onion and cook until soft, 5 minutes. Add the garlic and jalapeno and cook until fragrant, 1 minute. Add the zucchini and cook until tender yet firm, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add 1/2 cup cilantro and stir.
From skinnytaste.com


BEST SALSA VERDE ENCHILADA PIE RECIPE - COUNTRY LIVING
Puree salsa, sour cream, and cilantro in a blender until smooth, 20 to 30 seconds. Season with salt and pepper. Spread 1/2 cup sauce on bottom of prepared pan. Transfer remaining sauce to a bowl. Add chicken, scallions, and 1 cup cheese; toss to combine. Season with salt and pepper. Place 4 tortillas on top of sauce in pan, slightly overlapping.
From countryliving.com


LATE-SUMMER VEGETABLE ENCHILADA PIE RECIPE - FOOD & WINE
Freshly ground black pepper. FOR THE FILLING AND PIE. 2 tablespoons extra-virgin olive oil. 1 medium onion, finely chopped (about 1 1/2 cups) 2 garlic …
From foodandwine.com


31 ENCHILADA PIE IDEAS | COOKING RECIPES, MEXICAN FOOD ... - PINTEREST
Healthy Creamy Avocado Cilantro Lime Dressing | Gimme Delicious @ INSTRUCTIONS Place all the ingridents In a food processor or blender. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency. Keep in an airtight container for 1-2 weeks.
From pinterest.ca


SPICY ENCHILADA PIE RECIPE – FOOD FAVORITE
To begin with this recipe, we must prepare a few components. You can cook spicy enchilada pie using 10 ingredients and 10 steps. Here is how you can achieve it. The ingredients needed to make spicy enchilada pie: Prepare 4 boneless/ skinless chicken breast; Take 1 pouch taco seasonings; Prepare 2 large can enchilada sauce; Make ready 2 packs ...
From foodfavorite.netlify.app


SIMPLE ENCHILADA PIE | REAL FOOD SIMPLE
In a 9 inch pie pan, press the dough in so it forms a crust about 1/4 inch thick. For the Filling This is the easy part. You can really go in any order you would like. I usually layer these topping starting with the sauce. Spread 1-2 spoonfuls of enchilada sauce on the crust. Next, put a layer of meat. Use ~ 4-6 tablespoons.
From realfoodsimple.com


VEGETARIAN FLAX TORTILLA ENCHILADA PIE | FOOD FOR LIFE | HEALTHY …
Let cool for a minimum of 20 minutes before slicing into enchilada pie. Using a medium-sized bowl, combine 1/2 cup vegan sour cream, 1 tsp lime juice, 1/2 tsp lime zest, 1 tsp finely chopped cilantro, and stir. Refrigerate until time to serve. Drizzle with cilantro lime crema before serving. Slice and enjoy!
From foodforlife.com


ENCHILADA PIE | PAULA DEEN
In a saucepan, cook the soup, chilies, can of tomatoes (chopped), and tomato sauce. Add the meat in onions (simmer on low). In a frying pan, add a little vegetable oil, and heated corn tortillas until warm (but still soft). Place 4 tortillas in base of casserole dish and layer 1/2 meat mixture on top. Top off with 1/2 of cheese.
From pauladeen.com


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