Stacked Enchilada Pie Recipe

Ingredients
<br>- 1 (8 ounce) onion, peeled and chopped
<br>- 2 (8 ounce) red bell peppers, rinsed, stemmed, seeded, and chopped
<br>- 2 cloves garlic, peeled and pressed or minced
<br>- 2 teaspoons cumin seeds
<br>- 1 teaspoon salad oil
<br>- 1 (16 ounce) package frozen corn kernels, thawed
<br>- 2 (16 ounce) cans black beans, rinsed and drained (see notes)
<br>- 1 (19 ounce) can red chili (enchilada) sauce
<br>- 1/2 cup chopped fresh cilantro
<br>- 8 (10 inch) flour tortillas
<br>- 3 cups shredded pepper jack or plain jack cheese
<br>- 1 1/2 cups crumbled cotija or feta cheese
<br>- 1 (6 ounce) firm-ripe avocado
<br>- Fresh cilantro sprigs, rinsed
<br><p></p>Directions
<br>step 1: In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
<br>step 2: Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
<br>step 3: Bake enchilada pie in a 350 degrees regular or 325 degrees convection oven for 30 minutes. Uncover and continue baking until hot (160 degrees) in the center, 30 to 40 minutes longer.
<br>step 4: Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
<br>step 5: Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.
<br>


Ingredients
- 1 (8 ounce) onion, peeled and chopped
- 2 (8 ounce) red bell peppers, rinsed, stemmed, seeded, and chopped
- 2 cloves garlic, peeled and pressed or minced
- 2 teaspoons cumin seeds
- 1 teaspoon salad oil
- 1 (16 ounce) package frozen corn kernels, thawed
- 2 (16 ounce) cans black beans, rinsed and drained (see notes)
- 1 (19 ounce) can red chili (enchilada) sauce
- 1/2 cup chopped fresh cilantro
- 8 (10 inch) flour tortillas
- 3 cups shredded pepper jack or plain jack cheese
- 1 1/2 cups crumbled cotija or feta cheese
- 1 (6 ounce) firm-ripe avocado
- Fresh cilantro sprigs, rinsed

Directions
step 1: In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
step 2: Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
step 3: Bake enchilada pie in a 350 degrees regular or 325 degrees convection oven for 30 minutes. Uncover and continue baking until hot (160 degrees) in the center, 30 to 40 minutes longer.
step 4: Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
step 5: Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.

Mastodon Share