Enchilada Pie
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Enchilada Pie
Rated 5.0 stars by 1 users
Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
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2 tablespoons Texas Red
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1 pound ground beef, chicken or turkey
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1 cup chopped onion
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1 tablespoon butter
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1 tablespoon minced garlic
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1 ½ tablespoon all-purpose flour
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1 cup lower-sodium beef broth
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1 (8 ounces) can tomato sauce
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4 (8 inch) flour tortillas
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1/3 cup shredded pepper jack cheese
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salt to taste
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black beans, corn, chopped green chilies, olives
Directions
Preheat oven to 400 degrees.
Heat a large nonstick skillet over medium-high heat. Add beef, onion, and 1 tablespoon Texas Red to pan. Cook until browned, about 6 minutes, stirring to crumble. Salt to taste.
In a medium saucepan, melt butter over medium-high heat. Add garlic and sauté for 1 minute. Sprinkle in the flour and cook for 30 seconds, stirring constantly.
Add broth, the remaining Texas Red, and tomato sauce. Bring to a boil and cook for 2 minutes, stirring occasionally. Salt to taste. Add 1 ½ cups of the tomato mixture to the beef mixture, reserving ½ cup of tomato mixture.
Place 1 tortilla in a 9 inch pie plate. Top with 1 cup of the beef mixture. Repeat the layers, ending with a tortilla. Spread the reserved tomato mixture over the tortilla and then cover with cheese.
Bake for 10 minutes, or until the cheese melts. Cool slightly, and slice in 4 wedges.
Recipe Note
You can use ground chicken or turkey, and chicken broth for a lighter version. You can use whole wheat tortillas. And you can add whatever you want to the mixture – for me I added black beans and corn.