Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, cheese enchilada pie. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. 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. Add enchilada sauce and chicken and bring to a simmer.
Cheese Enchilada Pie is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cheese Enchilada Pie is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare 6 tortillas (flour shown); halved
- Prepare 10 oz red chile enchilada sauce
- Take 1 C rice
- Take 2 C vegetable stock
- Make ready 1 tomato bouillon cube
- Prepare 15 oz refried beans
- Get 4 oz goat cheese
- Take 1 C salsa
- Prepare 1/3 C shredded chihuahua cheese
- Take 1/3 C shredded Mexican blend cheese
- Take 1 lime; juiced
I set my skillet to the. 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! Give your midweek meal a Mexican twist with our easy enchilada pie.
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 easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation. 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. This roasted tomatillo creamy chicken enchilada pie is the epitome of good comfort food. We'll layer the cooked chicken, tortillas, and cheese then bake this simple enchilada pie!
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