I’ve been trying to get back into the swing of cooking since the holidays ended. I normally like to try new recipes, but so far this year, I’ve been cooking old standby’s and not trying anything new. Last night, I made a really quick and easy enchilada pie, which is a new recipe for me. It’s not low-fat, but it was fairly easy and we both liked it. It made enough for us for dinner last night, and leftovers for lunch today, so that is always nice.
Recipe included on the extended section… just click “read more” if you’re interested!
Be sure to read all of my notes… I found the idea for this online at a cooking message board and no measurements were given. It’s one of those “wing-it” kind of recipes that you really can’t mess up by putting too much of one ingredient or not enough of another. I like recipes like that! Adjust ingredients and amounts to your taste:
* Exported from MasterCook *
Easy Enchilada Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Quick & Easy
Amount Measure Ingredient — Preparation Method
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2 boneless skinless chicken breast — cooked and shredded
1/2 medium onion — diced
green pepper — optional
1 15 oz can black beans — drained
shredded Mexican blend cheese
green chilies — optional
corn tortilla
1 10 oz can enchilada sauce
Cook and shred as much chicken as you like (I boiled 2 b/s breasts earlier in the day, shredded and put in fridge). Set aside. Saute onions, peppers (I didn’t use), seasonings (I used chili powder and cumin, salt and pepper) in a skillet. Add drained black beans and chicken and a little bit of the enchilada sauce (enough to wet it). Optionally, add chopped green chilies to the chicken mixture.
Spray a glass pie dish with nonstick cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish.
Layer corn tortillas on the bottom of the pie dish (on top of the thin layer of enchilada sauce), then layer some of the chicken and onion mixture, then a bit of enchilada sauce, and then add a layer of shredded cheese. Repeat layers. End with the chicken mixture and a layer of shredded cheese on top. (Make as many or few layers as you want, I only made 2 thick layers, and used all the chicken mixture in the two layers).
Bake in a 400 degree oven for 16-20 minutes, until cheese is melted and bubbly and pie is heated throughout. Let pie set for a few minutes before cutting.
Stacy’s Notes – Made Jan 2006, based on an outline I found at the CL mb. I used 2 b/s breasts, small corn tortillas, and a full package of shredded cheese (no, it wasn’t lowfat!). If you’re using more than 2 chicken breasts, you probably need a larger jar of enchilada sauce (10 oz was barely enough for the layers).
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