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Enchilada Pie

Veggie.Lover's picture
Ingredients
  Scallions 2 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 3 Tablespoon
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Canned pitted black olives/1 can, 15 ounce pinto beans, drained 6 Ounce, drained and coarsely chopped (1 Can)
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Salt 1⁄2 Teaspoon
  Enchilada sauce 3 Cup (48 tbs)
  6 inch corn tortillas 16
  Shredded jack cheese 2 Cup (32 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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