Enchilada Pie

enchilada-pie-recipe
You can build a Mexican meal around this satisfying entrée by serving it with guacamole and crisp corn chips.

Ingredients

 2 large scallions, chopped
 2 large garlic cloves, minced
 3 tablespoons vegetable oil
 1 ½ cups sliced fresh mushrooms
 1 6-ounce can pitted black olives, drained and coarsely chopped or 1 15-ounce can pinto beans, drained
 2 10-ounce packages frozen chopped spinach, thawed
 ½ teaspoon salt
 4 cups prepared enchilada sauce
 16 6-inch corn tortillas
 2 cups shredded jack cheese, dairy or nondairy

Instructions

1

Preheat oven to 350ᵒ F.

2

In a skillet, sauté scallions and garlic in vegetable oil. Add mushrooms and sauté briefly.

3

Stir in olives or beans and cook over medium heat for 2 to 3 minutes.

4

Press liquid from spinach with your hands. Add spinach and salt to skillet. Stir to mix and heat through.

5

Reserve one cup of enchilada sauce and pour remaining sauce into wide bowl. Place two 8- or 9- inch pie plates next to the bowl. Dip 8 of the tortillas in the sauce, one by one, coating both sides. After each coating, lay the tortillas on the bottom of the pie plates, overlapping as necessary. You will have 4 tortillas lining the bottom of each pan.

6

Divide the sautéed mixture between the pans, covering tortillas. Sprinkle ½ cup of cheese over the filling in each pan. Dip remaining 8 tortillas, again coating both sides, and overlap them on top of the cheese. Spread any remaining sauce over tortillas and top with remaining cheese. Bake pies at 350ᵒ F. for 35 to 40 minutes.

7

After baking for 25 minutes, pour reserved enchilada sauce onto the pie and continue baking for 10-15 minutes. Test pie after 35 minutes. To test, insert a knife into the pie. If the tortillas are soft, the pie is done. If they still feel stiff, bake for another 5 minutes.

Serves 6

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Ingredients

 2 large scallions, chopped
 2 large garlic cloves, minced
 3 tablespoons vegetable oil
 1 ½ cups sliced fresh mushrooms
 1 6-ounce can pitted black olives, drained and coarsely chopped or 1 15-ounce can pinto beans, drained
 2 10-ounce packages frozen chopped spinach, thawed
 ½ teaspoon salt
 4 cups prepared enchilada sauce
 16 6-inch corn tortillas
 2 cups shredded jack cheese, dairy or nondairy

Directions

1

Preheat oven to 350ᵒ F.

2

In a skillet, sauté scallions and garlic in vegetable oil. Add mushrooms and sauté briefly.

3

Stir in olives or beans and cook over medium heat for 2 to 3 minutes.

4

Press liquid from spinach with your hands. Add spinach and salt to skillet. Stir to mix and heat through.

5

Reserve one cup of enchilada sauce and pour remaining sauce into wide bowl. Place two 8- or 9- inch pie plates next to the bowl. Dip 8 of the tortillas in the sauce, one by one, coating both sides. After each coating, lay the tortillas on the bottom of the pie plates, overlapping as necessary. You will have 4 tortillas lining the bottom of each pan.

6

Divide the sautéed mixture between the pans, covering tortillas. Sprinkle ½ cup of cheese over the filling in each pan. Dip remaining 8 tortillas, again coating both sides, and overlap them on top of the cheese. Spread any remaining sauce over tortillas and top with remaining cheese. Bake pies at 350ᵒ F. for 35 to 40 minutes.

7

After baking for 25 minutes, pour reserved enchilada sauce onto the pie and continue baking for 10-15 minutes. Test pie after 35 minutes. To test, insert a knife into the pie. If the tortillas are soft, the pie is done. If they still feel stiff, bake for another 5 minutes.

Serves 6

Enchilada Pie