Stacked Enchilada Pie Recipe -
Stacked Enchilada Pie Recipe
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Stacked Enchilada Pie

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

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Original recipe makes 8 servings Change Servings

    1 hr 30 mins


  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.
Kitchen-Friendly View


  • 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® magazine. All rights reserved.

Reviews More Reviews

Sep 20, 2004

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 of the oven, I thought it tasted OK, but nothing that I really enjoyed eating. By the end of my serving I was wishing there wasn't more to eat. And now I have a whole ton of leftovers I'm not too happy about, but I guess I'll be eating that the rest of the week. I definitely prefer normal rolled enchiladas to this.

Apr 07, 2004

simple to make, delicious to eat! very flavorful.


5 Ratings

Jun 01, 2010

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!

May 02, 2006

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.

Jun 29, 2005

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 flavorful and easy to make. The prep wook for this could easily be done ahead of time and assembled and baked at a later time.


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  • Calories
  • 816 kcal
  • 41%
  • Carbohydrates
  • 80.5 g
  • 26%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 41.9 g
  • 64%
  • Fiber
  • 15.1 g
  • 61%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 1482 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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