So, as promised, this is the recipe for Enchilada Pie. I made it a few days ago and finally got the pics in the computer! This is not my creation, but a sort of mixed version of several different ones I have found lately. It was fast, easy, and it is fantastic! It is a healthy, one dish meal that is definitely a new regular in our house. My husband is a crazy, Mexican food fanatic, so anything I make with those flavors is a hit. I wish I had this recipe to make about a year ago, when Eli was little. The pieces of this dinner are great for little fingers! I would say that it serves 6, but Mike loved is so much he ate two huge slices of the ‘pie’ so that brought ours down to five. How many pieces will you eat? Filling all ready to layer! Tortilla on the bottom and starting with a layer of cheese! Filling and then another tortilla. Repeat! Fresh from the oven and ready to slice.
Adapted from Everyday Food
1 small onion, diced
1 jalapeno, ribs and seeds removed, minced (optional)
1 clove of garlic, minced
1/2 tsp cumin
Salt and Pepper
2 cans black beans, rinsed and drained
1 c chicken stock or beer
1-2 c cooked, shredded chicken
1 can corn, drained
4 tortillas, regular or whole wheat
1 bag shredded cheddar or Mexican blend cheese (2 c)
Heat a little olive oil in a skillet over med heat. Add the first five ingredients and saute until onion is cooked and translucent. Add the beans and liquid and heat for another few minutes until most of the liquid is evaporated. Add the chicken and corn. Taste and adjust seasonings. Set aside. Lightly spray a deep, glass pie dish. Lay one tortilla in the bottom of the pie dish. Sprinkle a layer of cheese and then a third of the bean and chicken mixture. Place another tortilla on and repeat layers 2 more times. Top with cheese. My pie was really high, but it worked just fine! It can be made ahead up to this point, just wrap and chill until ready to bake. Bake at 400 degrees for 25-30 minutes and cheese is melted over the top. Cut into wedges and serve with salsa and sour cream.