Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cheese enchilada pie. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Cheese Enchilada Pie is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Cheese Enchilada Pie is something which I have loved my entire life.
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. Give your midweek meal a Mexican twist with our easy enchilada pie.
To begin with this recipe, we have to prepare a few components. You can cook cheese enchilada pie using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cheese Enchilada Pie:
- Get tortillas (flour shown); halved
- Make ready red chile enchilada sauce
- Make ready rice
- Get vegetable stock
- Take tomato bouillon cube
- Take refried beans
- Get goat cheese
- Make ready salsa
- Get shredded chihuahua cheese
- Make ready shredded Mexican blend cheese
- Take lime; juiced
This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation. Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! The foundation of this recipe is a double duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also.
Instructions to make Cheese Enchilada Pie:
- 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.
- Spray a small casserole dish with non-stick cooking spray.
- Heat enchilada sauce in a small saucepot.
- Dip 4 tortilla halves in enchilada sauce and layer the bottom of the casserole dish. Leave no gaps.
- Spread 1/2 the black beans and 1/2 the rice atop the tortillas. Sprinkle 1/2 the goat cheese atop.
- Dip four more tortilla halves in enchilada sauce and layer atop. Press down. Spread remaining beans, rice, and goat cheese atop.
- 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.
- Bake uncovered at 375° for approximately 30 minutes or until sauce and cheese are bubbly.
- 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
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! 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. Whip this up in just about a half hour.
So that is going to wrap it up for this special food cheese enchilada pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
