Recipe: Tasty Cheese Enchilada Pie

Cheese Enchilada Pie. I added sour cream to the cheese layer and it made the sauce extra creamy. The next time I made it I'll probably use shredded. Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven.

Cheese Enchilada Pie I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the. Enchilada Pie from Delish.com is a dinner game changer. You could have Cheese Enchilada Pie using 11 ingredients and 9 steps. Here is how you create that.

Ingredients of Cheese Enchilada Pie

  1. You need 6 of tortillas (flour shown); halved.
  2. Prepare 10 oz of red chile enchilada sauce.
  3. Prepare 1 C of rice.
  4. Prepare 2 C of vegetable stock.
  5. It's 1 of tomato bouillon cube.
  6. Prepare 15 oz of refried beans.
  7. Prepare 4 oz of goat cheese.
  8. You need 1 C of salsa.
  9. It's 1/3 C of shredded chihuahua cheese.
  10. It's 1/3 C of shredded Mexican blend cheese.
  11. Prepare 1 of lime; juiced.

Top with remaining chicken, corn, and black beans; then place remaining tortilla on top and sprinkle with remaining cheese. Give your midweek meal a Mexican twist with our easy enchilada pie. They're basically lazy girl enchiladas because all you do is stack the tortillas, filling, and cheese sauce instead of rolling each one. This easy enchilada pie is a fresh twist on Mexican fare.

Cheese Enchilada Pie step by step

  1. Heat rice, chicken stock, and bouillon cube to a simmer in a small saucepot. Break up bouillon cube with a wooden spoon. Cover once stock is simmering. Cook 15 minutes. Remove from heat and let steam 5 minutes. Do not remove lid prior..
  2. Spray a small casserole dish with non-stick cooking spray..
  3. Heat enchilada sauce in a small saucepot..
  4. Dip 4 tortilla halves in enchilada sauce and layer the bottom of the casserole dish. Leave no gaps..
  5. Spread 1/2 the black beans and 1/2 the rice atop the tortillas. Sprinkle 1/2 the goat cheese atop..
  6. Dip four more tortilla halves in enchilada sauce and layer atop. Press down. Spread remaining beans, rice, and goat cheese atop..
  7. Dip remaining four tortillas in enchilada sauce and cover the top. Pour any remaining enchilada sauce atop. Pour salsa and lime juice atop and press down evenly. Sprinkle with chihuahua and Mexican cheese blend..
  8. Bake uncovered at 375° for approximately 30 minutes or until sauce and cheese are bubbly..
  9. Variations; Cream cheese, corn, pinto beans, sofrito, onions, jalapenos, ancho chile, crushed pepper flakes, habanero, paprika, smoked paprika, serrano, cotija, coriander seed, cayenne, cilantro, scallions, cumin, crema, chipotle, spicy tomato, spinach, sofrito, grilled pineapple, mango, pico de gallo, ranchero salsa, salsa rojo, salsa verde, queso fresco, cilantro-lime rice, garlic, black beans, black bean puree, guacamole, swiss cheese, pigeon peas, roasted bell peppers, corn & black bean salsa, tomatoes.

Top with avocado slices and cojita cheese for an impressive presentation. This Stacked Vegetarian Enchilada Pie recipe is filled with roasted summer vegetables, black refried beans, cheese, and robust enchilada sauce. A dinner the whole family will love! Add drained corn, beans, and olives. Layer tortillas with skillet mixture and cheese, ending with meat and cheese on top.

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