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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
9 out of 10 based on 55 user ratings
Nutrition facts: 240 calories, 9 grams fat

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