CAT AND MO'S ENCHILADA PIE
Make and share this Cat and Mo's Enchilada Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°.
- In a large skillet over med-high heat, cook the beef, onion, and garlic until the vegetables are soft and the beef is just slightly pink, 6-8 minutes.
- Add the enchilada sauce and black beans, decrease heat to low, and simmer for 10 minutes.
- Taste and add salt if you like.
- Meanwhile, in a food processor or blender, blend the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth.
- Spoon half of the meat-bean mixture into a 13 x 9 inch pan or a large casserole dish.
- Top with 1 1/2 c of the smallest of the broken chips and 1 cup of cheese.
- Cover the chips and cheese with the remaining meat-bean mixture.
- Spoon on the sour cream mixture and gently spread it over the meat in an even layer.
- Sprinkle on the scallions and the jalapenos.
- Top with the remaining 1 1/2 cups chips and the remaining 1 cup cheese.
- Cover with foil and bake for 20 minutes.
- Serve warm with lime wedges.
Nutrition Facts : Calories 401.6, Fat 21, SaturatedFat 10.5, Cholesterol 76.6, Sodium 891.7, Carbohydrate 29.4, Fiber 6.7, Sugar 5.8, Protein 25.7
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 Beef Enchiladas
Time 1h30m
Yield 8
Number Of Ingredients 13
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
TURKEY ENCHILADA PIE
This is so easy a beginner can make it. I use a round casserole and use more tortillas then the recipe calls for. I cut them in half and just fit them together. I use 6 or 7. Just use your judgement. Enjoy!
Provided by Judy81350
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Have ready a round 3-qt. glass baking dish(casserole).
- Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add bell pepper and saute' 3-4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin; add tomatoes, enchilada sauce and chopped green chiles.
- Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
- Heat oven to 350°F.
- To assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla.
- Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with the remaining cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5-10 minutes before cutting in wedges. Serve with Accompaniments.
Nutrition Facts : Calories 380.3, Fat 22.8, SaturatedFat 9.6, Cholesterol 99.4, Sodium 691.7, Carbohydrate 21.5, Fiber 3.4, Sugar 3.6, Protein 24.2
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
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
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