This Mexican-inspired Enchilada Pie recipe is easy to make and packed with flavor. It's a delicious combination of ground beef, enchilada sauce, cheese, and tortillas. Enjoy!
Ingredients
FILLING
1 tbsp neutral oil (such as canola or vegetable)
1 medium white onion, diced
1 bunch scallions, sliced into 1/2-inch/1 cm pieces
3 cloves garlic, minced
4 packed cups shredded cooked chicken
1 15-ounce can black or pinto beans, drained
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1⁄2tsp dried oregano, preferably Mexican
1⁄2cup prepared enchilada sauce
Kosher salt and freshly ground black pepper
1 cup Tillamook Monterey Jack cheese (shredded)
ASSEMBLY
4 XL Flour Tortillas, or store-bought 10-inch flour tortillas
1 1⁄3cup prepared enchilada sauce
1 1⁄2cups Tillamook Monterey Jack cheese or Tillamook Sharp Cheddar Cheese (shredded)
SERVING (OPTIONAL)
Sliced jalapeños
Minced red onion
Chopped tomatoes
Chopped fresh cilantro
Preheat the oven to 350°F/165°C with a rack in the lower third. Lightly grease a 9-inch/23 cm springform pan with nonstick spray.
Make the filling: In a large pot, heat the oil over medium heat. Add the onions and cook until they start to become translucent, 4 to 5 minutes. Add the scallions and garlic and cook until fragrant, about 1 minute.
Add the chicken and beans and stir well to combine. Add the chili powder, cumin, coriander, onion powder, garlic powder, oregano, and enchilada sauce and heat, stirring occasionally, until the filling is hot throughout. Season with salt and pepper, stir in the cheese, and remove from the heat.
Assemble the pie: Heat a medium skillet over medium heat until it’s nice and hot. Add one tortilla to the pan and heat it, turning once, to make it more pliable (but not to toast it), 10 to 15 seconds per side. Transfer it to the prepared springform pan, placing it so it covers the base and the edges come very slightly up the sides.
Spoon one third of the filling into the springform pan. Heat another tortilla as directed above and place it on top of the filling, pressing down lightly. Pour 1/3 cup/33 g of the enchilada sauce evenly over the tortilla, then top with one quarter of the cheese. Repeat this process, layering tortillas, filling, sauce, and cheese, finishing the stack with the final tortilla. Drizzle the remaining sauce on top, and sprinkle with the remaining cheese.
Transfer the pie to the oven and bake until the cheese is melty and bubbly and the edges of the crust are crisp, 30 to 35 minutes.
Remove from the oven and let cool for 10 minutes, then remove the springform ring. Slice the pie and serve immediately, garnished with sour cream, jalapeños, onion, tomatoes, and/ or cilantro, if desired.
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Tillamook Monterey Jack
Tillamook Sharp Cheddar
Tillamook Sour Cream
Meet the chef
Erin Jeanne McDowell
Erin Jeanne McDowell is an author and video host specializing in all things baking. Her first book, The Fearless Baker, was named one of the best baking books of the year (2017) by The New York Times. Her second, The Book on Pie, is a New York Times Bestseller. Her newest book, Savory Baking, is all about translating a love of baking to every meal of the day - not just dessert! She hosts the award-winning series Bake it Up a Notch for Food52, where she teaches in-depth baking lessons and troubleshoots common issues. Her work has appeared in The New York Times, Washington Post, Food Network, Bon Appetit, and more.
