Stacked Enchilada Pie

Stacked Enchilada Pie

5

"Flour tortillas are layered with beans, cheese, peppers and spices to create a stunningly stacked entree."
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Ingredients

1 h 30 m servings 816 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 816 kcal
  • 41%
  • Fat:
  • 41.9 g
  • 64%
  • Carbs:
  • 80.5g
  • 26%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1482 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
  2. Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
  3. Bake enchilada pie in a 350 degrees regular or 325 degrees convection oven for 30 minutes. Uncover and continue baking until hot (160 degrees) in the center, 30 to 40 minutes longer.
  4. Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
  5. Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.
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Footnotes

  • NOTES
  • For a nonvegetarian pie, substitute 2 1/4 cups shredded cooked chicken for the black beans. If cheesecake pan rim is less than 3 inches tall, fold a 36- by 12-inch strip of foil in half twice lengthwise and oil one side. Line rim with strip, oiled side in and edge extending above rim. Pie can be prepared through step 2 up to 1 day ahead. Cover and chill pie, remaining chili sauce, and cheese separately. Bake, covered, for 1 hour; uncover and bake until hot in the center, 40 to 50 minutes longer.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.

Reviews

5

I did not particularly enjoy this. FOr starters, it takes much longer to prepare than the recipe states - took me a full hour, and I even used pre-grated cheese! Then when it finally came out ...

simple to make, delicious to eat! very flavorful.

These were the most delicious enchiladas ever! I substituted half of the beans for cooked chicken. So flakley and light but that good mexican food flavor!! really, really yummy!

It was easy (I prepped the veggies the night before), and very, very pretty! However, the flavor did not thrill me. It seemed to need more spices.

I was looking for a recipe to take to a vegetarian friends house for dinner and to use up some leftover cojita cheese and I'm very glad I found this one. This is SO good. It's very, very flavo...