ENCHILADA PIE
This impressive, hearty dish is perfect for vegetarians and meat eaters alike. -Jacqueline Correa, Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.
Nutrition Facts : Calories 367 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 818mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges
ENCHILADA PIE
The original recipe is from All New Cookbook for Diabetics and their Families from University of Alabama at Birmingham published by Oxmoor House. I add twice as much salt as originally called for, use 1/2 t red pepper flakes instead of 1/4 t black pepper and normally add extra onion. I also serve with lettuce, tomato and sour cream to round out the meal. Do not skip the water and also do yourself a favor and use fresh spices. If your spices are over a year or two old throw them away and buy new. The dish will taste much better that way. The (diabetic) recipe exchanges are 2 medium-fat meat and 1 vegetable but only if you use lean ground chuck AND low-fat american cheese.
Provided by Maribel skadoo
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef and onion until browned. Drain, blot fat with paper towels.
- Return meat to skillet, add tomato sauce and seasonings. Cook over medium heat, stirring constantly until heated through.
- Layer tortillas in a 2-quart pan. Spread meat sauce over them and then sprinkle on the cheese. Pour water over top. Cover and bake at 400 degrees for 20 minutes.
- Note: A serving is considered 1/2 cup per person.
Nutrition Facts : Calories 193.8, Fat 11.6, SaturatedFat 5, Cholesterol 45.3, Sodium 369.5, Carbohydrate 8.6, Fiber 1.3, Sugar 1.2, Protein 13.7
ENCHILADA PIE
Make and share this Enchilada Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, mix together ground beef, onion and garlic powder.
- Cook over medium heat until meat is browned.
- Drain excess fat.
- Add next 7 ingredients.
- Cook 5 minutes, stirring occasionally.
- Tear each tortilla into 8 pieces.
- Place half of tortilla pieces in oblong baking pan.
- Top with meat mixture.
- Place remaining tortilla pieces evenly over meat mixture.
- Mix together soup and milk.
- Pour over tortillas; spread evenly.
- Sprinkle cheese evenly over top.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 556, Fat 31.1, SaturatedFat 14, Cholesterol 113, Sodium 1372.8, Carbohydrate 36.5, Fiber 6, Sugar 5.8, Protein 34
EASY ENCHILADA PIE
I got this off an internet site years ago and it's my favorite Mexican dish to make. It was from Roy Clark in Midwest Living Oct 1984. I have also made it with shredded chicken breast, and the last couple of times I made it I added a can of drained, rinsed light kidney beans. It's so yummy, honest! I lighten it up just a little using Campbell's "healthy" cream of chicken soup and skim or low fat milk. I also don't add the entire pack of taco seasoning...maybe about 3/4....but it's a taste preference.
Provided by shells75
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In large skillet, brown ground beef and chopped onion.
- Drain off fat.
- Stir in tomato sauce and taco seasoning.
- Bring mixture to boil; reduce heat and simmer uncovered for 5 min.
- Remove from heat.
- Stir together soup and milk.
- Spoon half of soup mixture into a 9 x 13" baking dish.
- Use 12 tortilla halves to place over the soup in dish, covering the bottom of the dish with no spaces.
- Spoon meat mixture over tortillas.
- Top with remaining tortillas.
- Spoon remaining soup mixture over tortillas.
- Top with cheese.
- Bake for 30 minutes or until heated through.
Nutrition Facts : Calories 694.3, Fat 37.8, SaturatedFat 18.8, Cholesterol 143.6, Sodium 1273.1, Carbohydrate 44.8, Fiber 5.5, Sugar 4.1, Protein 44.5
CHICKEN ENCHILADA PIE
I clipped this from The Milwaukee Journal about 10 years ago. A Mexican-American woman devised it to re-create the taste of her mother's chicken enchiladas. It's a little time-consuming, but the flavor is well-worth it
Provided by HEP MEP
Categories Chicken
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
- Check halfway through to make sure onion and garlic are not browning.
- Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
- As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
- Add chilies, oregano, and salt.
- Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
- Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
- Repeat 3 times, ending with cheese.
- Tightly cover pan with foil and bake at 375°F for 45 minutes.
- Garnish with sour cream.
- Note: Recipe may be doubled--if so, use a 9x13-inch pan.
- You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.
TURKEY ENCHILADA PIE
Make and share this Turkey Enchilada Pie recipe from Food.com.
Provided by Lakerdog2
Categories Poultry
Time 1h3m
Yield 1 tortilla pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in oil, stir in tomatoes and taco seasoning mix.
- Reduce heat, cover and cook 10 minutes, stirring occasionally. Stir in green onions and olives.
- Place 1 tortilla in bottom of 2 quart baking dish, cover with about 1/2 cup meat sauce. Top with about 1/4 cup cheese. Repeat, making a 6 layer stack.
- Pour 1/2 cup water down edge, into baking dish. Cover with foil and baking at 425 for 30 minutes.
- Cut into 4 wedges, garnish with sour cream if desired.
Nutrition Facts : Calories 392, Fat 23.9, SaturatedFat 11, Cholesterol 89.3, Sodium 879.7, Carbohydrate 22.2, Fiber 3.1, Sugar 0.8, Protein 23.6
CAT AND MO'S ENCHILADA PIE
Make and share this Cat and Mo's Enchilada Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°.
- In a large skillet over med-high heat, cook the beef, onion, and garlic until the vegetables are soft and the beef is just slightly pink, 6-8 minutes.
- Add the enchilada sauce and black beans, decrease heat to low, and simmer for 10 minutes.
- Taste and add salt if you like.
- Meanwhile, in a food processor or blender, blend the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth.
- Spoon half of the meat-bean mixture into a 13 x 9 inch pan or a large casserole dish.
- Top with 1 1/2 c of the smallest of the broken chips and 1 cup of cheese.
- Cover the chips and cheese with the remaining meat-bean mixture.
- Spoon on the sour cream mixture and gently spread it over the meat in an even layer.
- Sprinkle on the scallions and the jalapenos.
- Top with the remaining 1 1/2 cups chips and the remaining 1 cup cheese.
- Cover with foil and bake for 20 minutes.
- Serve warm with lime wedges.
Nutrition Facts : Calories 401.6, Fat 21, SaturatedFat 10.5, Cholesterol 76.6, Sodium 891.7, Carbohydrate 29.4, Fiber 6.7, Sugar 5.8, Protein 25.7
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