Enchilada Pie Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Main IngredientVegetable
Ingredients
| Scallions | 2 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Vegetable oil | 3 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 1 6-ounce can pitted black olives, drained and coarsely chopped or 1 15-ounce can pinto beans, drained | ||
| 1 10-ounce package frozen chopped spinach, thawed | ||
| Salt | 1/2 Teaspoon | |
| 3 cups enchilada sauce | ||
| Corn tortillas | 16 6 inch | |
| 2 cups shredded jack cheese | ||
Directions
In a skillet, saute scallions and garlic in oil. Add mushrooms and olives or beans and cook over medium heat for 2 to 3 minutes.
Squeeze out liquid from spinach with your hands. Add spinach and salt to skillet. Saute briefly.
Pour enchilada sauce into a wide bowl. Place two 8- or 9-inch pie plates next to bowl. Dip 8 tortillas in the sauce, coating both sides. Lay 4 tortillas on the bottom of each pie plate, overlapping as necessary.
Divide the sauteed mixture between the pans, covering tortillas. Sprinkle 1/2 cup of cheese over filling in each pan. Dip remaining 8 tortillas and overlap them on top of cheese. Spread any remaining sauce over tortillas; top with remaining cheese.
Bake pies at 350° F. for 35 to 40 minutes.
Squeeze out liquid from spinach with your hands. Add spinach and salt to skillet. Saute briefly.
Pour enchilada sauce into a wide bowl. Place two 8- or 9-inch pie plates next to bowl. Dip 8 tortillas in the sauce, coating both sides. Lay 4 tortillas on the bottom of each pie plate, overlapping as necessary.
Divide the sauteed mixture between the pans, covering tortillas. Sprinkle 1/2 cup of cheese over filling in each pan. Dip remaining 8 tortillas and overlap them on top of cheese. Spread any remaining sauce over tortillas; top with remaining cheese.
Bake pies at 350° F. for 35 to 40 minutes.
Chef
