You are here

Enchilada Pie

Veggie.Lover's picture
  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)

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: 
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3116 Calories from Fat 1384

% Daily Value*

Total Fat 157 g242.1%

Saturated Fat 59.4 g296.9%

Trans Fat 0 g

Cholesterol 199.3 mg66.4%

Sodium 8379.3 mg349.1%

Total Carbohydrates 346 g115.4%

Dietary Fiber 34.5 g138%

Sugars 4.7 g

Protein 88 g176.9%

Vitamin A 829.4% Vitamin C 158.4%

Calcium 247% Iron 126%

*Based on a 2000 Calorie diet

Enchilada Pie Recipe