This enchilada pie reminds us of lasagna but with half the amount of work – plus the kids love it (pie for dinner anyone?). You can substitute or supplement this dish with whatever you have leftover in the fridge (mushrooms, zucchini, red peppers, etc). We use a round spring-form pan to hold all the layers of ingredients and it makes baking, cutting and serving the pie a lot easier. Our Cilantro and Roasted Onion Olive Oil gives you some depth of flavor without the added ingredients. You can make the filling and assemble ahead of time (up to 24 hours). Cover with plastic wrap and store in the fridge before baking.
INGREDIENTS
- 1 pound ground turkey (or beef)
- 1 medium onion, chopped (1/2 cup)
- 2 tablespoons Olive This! Cilantro and Roasted Onion Olive Oil
- 1 can (10 oz) red enchilada sauce, (we went with mild for the kids)
- ½ cup frozen corn, thawed, drained
- 1 can black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 5 flour tortillas
- 1¼ cups shredded cheese (cheddar or Mexican blend)
- salt and freshly ground black pepper, to taste
DIRECTIONS
Preheat oven to 350 degrees F.
In a large skillet over medium-high heat, add the chopped onions and ground turkey (or beef, if using). Cook, stirring occasionally, until meat is thoroughly browned and onions are translucent, about 5-7 minutes.
Drain well. To drain, we push the meat to one side of the skillet, tilt the pan and soak up the fat with 2-3 folded paper towels.
Add the 2 tablespoons of Cilantro and Roasted Onion Olive Oil to flavor the meat mixture. Reserve ¼ cup of the enchilada sauce in a small measuring cup or bowl; set aside. Add corn, black beans and remaining enchilada sauce to the beef mixture. Stir in cumin and chili powder.
Generously salt and pepper to taste. Reduce heat to medium-low; simmer uncovered for about 5 minutes.
While the meat filling cooks, prepare your tortillas. Flour tortillas can vary in size so here’s a trick we use to make layering a lot easier. Place the five flour tortillas on a cutting board. Using the bottom of the spring-form pan as a guide, run your knife around the edges cutting all five tortillas to the exact size of the pan bottom.
Spray the 9-inch round spring-form pan with cooking spray (or brush insides with olive oil). Layer the ingredients into the spring-form pan in the order below starting at the bottom of the list:
TOP (LAYER 5):
- ¼ cup of cheese
- reserved enchilada sauce (on top of tortilla – spread evenly)
- tortilla
LAYERS 1-4:
- ¼ cup of cheese (sprinkled on meat filling)
- ¾ cup of meat filling (on top of tortilla)
- tortilla (bottom)
Press down with a spatula – or use your fingers like we do – each time you add a new tortilla to compress all ingredients into the spring-form pan.
Place spring-form pan on rimmed baking sheet. Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Remove from oven and let rest for 5-10 minutes to set.
Run a small knife around the insides of the spring-form ring and remove. Cut into pie slices, and serve.
SERVES 5-6
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
I made this dish for our Mexican night at the neighbor’s house & it was a BIG hit. The Cilantro Roasted Garlic Olive Oil gave it such a nice flavor…depth.
We are going to make 2 more of your recipies for Valentine’s day. Can’t wait & will let you know how they turn out too.
So glad you liked the enchilada pie recipe – it’s a bit whimsical in the round spring-form pan as opposed to the typical rectangular bake pans. Valentines dinner? You might like like our Pan-Seared Filet Mignon with Fig Balsamic and Gorgonzola Cheese – it’s easy and all in one pan. For dessert, I’d suggest our Dark Chocolate Walnut Fudge with Blueberry Balsamic (easy, make-ahead). Tonight we’re posting a new roasted chicken recipe that uses our Dark Chocolate Balsamic and our Blood Orange EVOO. The perfect dessert for that would be our Dark Chocolate Blood Orange Cake since it has the same flavor combination as the main course (and you already have the Blood Orange EVOO). Thanks for your comments and we look forward to hearing about what you make!
We give up red meat for Lent, so unfortunately we can’t do Filet Mignon with Fig Balsamic and Gorgonzola Cheese, however, we are doing the Dark Chocolate Blood Orange Cake for V-day desert. I will try the filet after Lent, FOR SURE!
Last night we had the Parmigiano-Crusted Penne Pasta with Garlic EVOO, Prosciutto, Cauliflower and Zucchini, which was out of this world! soo good & easy!
We served this to dinner guests last night. They were first impressed with the “look”, then they tasted it and were blown away. I served it with a sour cream “dollup” with scallions. Beautiful presentation and taste. Thank you Olive This
So glad you (and your guests) liked it. It’s great for entertaining because you can make it ahead and spend more time with your guests. Thanks for the comment Charlie!