Recipe: Appetizing Cheese Enchilada Pie

Cheese Enchilada Pie. I added sour cream to the cheese layer and it made the sauce extra creamy. The next time I made it I'll probably use shredded. Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven.

Assemble pie: Spoon an even layer of chicken on top of baked tortilla crust then top with half the corn, black beans, and cheeses. This Stacked Vegetarian Enchilada Pie recipe is filled with roasted summer vegetables, black refried beans, cheese, and robust enchilada sauce. A dinner the whole family will love! You can have Cheese Enchilada Pie using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cheese Enchilada Pie

1. It's 6 of tortillas (flour shown); halved.
2. Prepare 10 oz of red chile enchilada sauce.
3. It's 1 C of rice.
4. You need 2 C of vegetable stock.
5. Prepare 1 of tomato bouillon cube.
6. It's 15 oz of refried beans.
7. Prepare 4 oz of goat cheese.
8. It's 1 C of salsa.
9. Prepare 1/3 C of shredded chihuahua cheese.
10. It's 1/3 C of shredded Mexican blend cheese.
11. It's 1 of lime; juiced.

Give your midweek meal a Mexican twist with our easy enchilada pie. Delight in this Mexican favorite, filled with lean ground turkey, bell pepper, tomatoes, chilies, black olives and corn layered between corn tortillas and shredded cheese. They're basically lazy girl enchiladas because all you do is stack the tortillas, filling, and cheese sauce instead of rolling each one. This main-dish chicken enchilada pie certainly stacks up—and it's ready in a flash, especially if you assemble it with Make-Ahead Shredded Chicken Breast.

Cheese Enchilada Pie instructions

1. Heat rice, chicken stock, and bouillon cube to a simmer in a small saucepot. Break up bouillon cube with a wooden spoon. Cover once stock is simmering. Cook 15 minutes. Remove from heat and let steam 5 minutes. Do not remove lid prior..
2. Spray a small casserole dish with non-stick cooking spray..
3. Heat enchilada sauce in a small saucepot..
4. Dip 4 tortilla halves in enchilada sauce and layer the bottom of the casserole dish. Leave no gaps..
5. Spread 1/2 the black beans and 1/2 the rice atop the tortillas. Sprinkle 1/2 the goat cheese atop..
6. Dip four more tortilla halves in enchilada sauce and layer atop. Press down. Spread remaining beans, rice, and goat cheese atop..
7. Dip remaining four tortillas in enchilada sauce and cover the top. Pour any remaining enchilada sauce atop. Pour salsa and lime juice atop and press down evenly. Sprinkle with chihuahua and Mexican cheese blend..
8. Bake uncovered at 375° for approximately 30 minutes or until sauce and cheese are bubbly..
9. Variations; Cream cheese, corn, pinto beans, sofrito, onions, jalapenos, ancho chile, crushed pepper flakes, habanero, paprika, smoked paprika, serrano, cotija, coriander seed, cayenne, cilantro, scallions, cumin, crema, chipotle, spicy tomato, spinach, sofrito, grilled pineapple, mango, pico de gallo, ranchero salsa, salsa rojo, salsa verde, queso fresco, cilantro-lime rice, garlic, black beans, black bean puree, guacamole, swiss cheese, pigeon peas, roasted bell peppers, corn & black bean salsa, tomatoes.

Brooke blogs at CheekyKitchen.com where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile. This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation. Enchilada Sauce: Heat the oil in a medium saucepan over medium heat.