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Enchilada Pie

VeggieBuzz • 18 January, 2015

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Enchilada Pie

Capture the true essence of Mexican cuisine in minutes! With a medley of flavours tucked into this Enchilada Pie, even if its a quick weekday meal, you'll be sure to impress!enchilada-pie-

Enchilada Pie

  • Total Time:
  • Cook Time:
  • Serves: 4

Ingredients:

  • 6 Corn tortillas ( 6” diameter) (Recipe follows)
  • Butter to grease the tortillas
  • 2 cups Refried beans*
  • 1 tbsp Butter
  • 1 Onion, finely chopped
  • ½ cup (each) Sliced olives and finely chopped spring onions
  • 1 tsp (each) Salt, taco seasoning mix and chilli powder
  • 1 ½ cups Shredded sharp cheddar cheese
  • ½ cup Water
  • 1 cup Enchilada sauce (Recipe follows)
For the Enchilada Sauce: Ingredients
  • 4 tbsp Sliced jalapeño peppers
  • 1½ cups Water
  • ¼ cup Tomato purée
  • 1 clove Garlic, minced
  • 3 tbsp Salad oil
  • 1 tsp Oregano
  • 1½ tsp Salt
  • ¼ tsp Cumin powder
6 Corn tortillas ( 6” diameter) (Recipe follows) Butter to grease the tortillas 2 cups Refried beans* 1 tbsp Butter 1 Onion, finely chopped ½ cup (each) Sliced olives and finely chopped spring onions 1 tsp (each) Salt, taco seasoning mix and chilli powder 1 ½ cups Shredded sharp cheddar cheese ½ cup Water 1 cup Enchilada sauce (Recipe follows) For the Enchilada Sauce: Ingredients 4 tbsp Sliced jalapeño peppers 1½ cups Water ¼ cup Tomato purée 1 clove Garlic, minced 3 tbsp Salad oil 1 tsp Oregano 1½ tsp Salt ¼ tsp Cumin powder

Method:

  • Roast the peppers in hot oven for 3-4 minutes and set aside to cool.
  • Make a smooth paste of peppers with a little water, set aside.
  • Heat oil in a saucepan, fry garlic and pepper paste for 1 minute.
  • Add the remaining ingredients including water. Simmer for 10 minutes.
(Makes 1½ cups) For the Corn Tortillas:
  • Make dough with 1 cup of maize flour, 1 tbsp plain flour, a pinch of salt and 2/3 cup of warm water.
  • Divide into 6 equal parts and roll into 6” tortillas.
  • Roast them on a hot griddle on both sides, till flecked with brown specks.
(Makes 6 tortillas) And finally the layering of the pie...
  • In a wide frying pan over a medium heat, brown onions and beans.
  • Add salt, taco seasoning, chilli powder and enchilada sauce.
  • Spread each tortilla with butter. In a 8” diameter pie dish, alternate layers of tortillas, beans, olives, spring onions and cheese.
  • Add water, cover and bake in a 400°F.
  • Preheated oven for 20 minutes. Cut into wedges and serve.
  Roast the peppers in hot oven for 3-4 minutes and set aside to cool. Make a smooth paste of peppers with a little water, set aside. Heat oil in a saucepan, fry garlic and pepper paste for 1 minute. Add the remaining ingredients including water. Simmer for 10 minutes. (Makes 1½ cups) For the Corn Tortillas: Make dough with 1 cup of maize flour, 1 tbsp plain flour, a pinch of salt and 2/3 cup of warm water. Divide into 6 equal parts and roll into 6” tortillas. Roast them on a hot griddle on both sides, till flecked with brown specks. (Makes 6 tortillas) And finally the layering of the pie... In a wide frying pan over a medium heat, brown onions and beans. Add salt, taco seasoning, chilli powder and enchilada sauce. Spread each tortilla with butter. In a 8” diameter pie dish, alternate layers of tortillas, beans, olives, spring onions and cheese. Add water, cover and bake in a 400°F. Preheated oven for 20 minutes. Cut into wedges and serve.   Roast the peppers in hot oven for 3-4 minutes and set aside to cool. Make a smooth paste of peppers with a little water, set aside. Heat oil in a saucepan, fry garlic and pepper paste for 1 minute. Add the remaining ingredients including water. Simmer for 10 minutes. (Makes 1½ cups) For the Corn Tortillas: Make dough with 1 cup of maize flour, 1 tbsp plain flour, a pinch of salt and 2/3 cup of warm water. Divide into 6 equal parts and roll into 6” tortillas. Roast them on a hot griddle on both sides, till flecked with brown specks. (Makes 6 tortillas) And finally the layering of the pie... In a wide frying pan over a medium heat, brown onions and beans. Add salt, taco seasoning, chilli powder and enchilada sauce. Spread each tortilla with butter. In a 8” diameter pie dish, alternate layers of tortillas, beans, olives, spring onions and cheese. Add water, cover and bake in a 400°F. Preheated oven for 20 minutes. Cut into wedges and serve.  
* You can use canned refried beans but if you prefer to make your own here's a link to a simple, quick version: http://allrecipes.com/recipe/quick-and-easy-refried-beans/ Remember you can always turn up the spice factor according to taste, or have it pure Mexicana style. Buen provecho!
Recipe submitted by Asha Khatau
10 out of 10 based on 74 user ratings
Nutrition facts: 240 calories, 9 grams fat

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