Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, cheese enchilada pie. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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.
Cheese Enchilada Pie is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Cheese Enchilada Pie is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook cheese enchilada pie using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cheese Enchilada Pie:
- Get 6 tortillas (flour shown); halved
- Make ready 10 oz red chile enchilada sauce
- Take 1 C rice
- Prepare 2 C vegetable stock
- Get 1 tomato bouillon cube
- Take 15 oz refried beans
- Make ready 4 oz goat cheese
- Prepare 1 C salsa
- Make ready 1/3 C shredded chihuahua cheese
- Prepare 1/3 C shredded Mexican blend cheese
- Get 1 lime; juiced
I set my skillet to the. Give your midweek meal a Mexican twist with our easy enchilada pie. This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation.
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 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. They're basically lazy girl enchiladas because all you do is stack the tortillas, filling, and cheese sauce instead of rolling each one. Add drained corn, beans, and olives. Layer tortillas with skillet mixture and cheese, ending with meat and cheese on top. This roasted tomatillo creamy chicken enchilada pie is the epitome of good comfort food.
So that’s going to wrap it up with this exceptional food cheese enchilada pie recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
