How To Make Enchilada Pie
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Serves:
Ingredients
- 8 small corn tortillas
- 2 cups of cooked chicken, shredded
- 1 cup of enchilada sauce
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1/2 cup of canned black beans, drained and rinsed
- 1/2 cup of canned corn, drained
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- Optional toppings: sour cream, sliced avocado, chopped cilantro
Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet, sauté the chopped onion and bell pepper over medium heat until softened.
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Add the shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper to the skillet. Stir well to combine and heat through.
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Spray a 9-inch round baking dish with cooking spray. Lay 4 corn tortillas on the bottom to cover the dish.
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Spread half of the chicken mixture evenly over the tortillas. Drizzle about 1/2 cup of enchilada sauce on top. Sprinkle with 1/2 cup of shredded cheese.
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Place another layer of 4 corn tortillas over the cheese. Repeat the layers of chicken mixture, sauce, and cheese.
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Cover the dish with foil and bake for 20 minutes.
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Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and let it cool for a few minutes before serving.
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Serve with optional toppings like sour cream, sliced avocado, and chopped cilantro.
Nutrition
- Calories : 380kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 73mg
- Sodium : 840mg
- Total Carbohydrates : 36g
- Dietary Fiber : 7g
- Sugar : 4g
- Protein : 27g
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