With signature Southwestern ingredients like corn and beans layered between tortillas and cheese, this recipe is a variant of the classic enchilada. Enchiladas originated as Mexican street food but have become popular throughout the United States, thanks to growing Hispanic influences. This pie is an easy, one-dish meal; add a salad or rice and beans to round out this satisfying dish. Cubed or shredded chicken can easily be substituted for beef. Optional garnishes include sour cream, guacamole, and sliced green onions.
Recipe Servings: 6
Prep Time
20 minutes
+ 5 minutes resting
+ 5 minutes resting
Cook Time
30 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Heat oven to 400°F.
- Brown meat with onion in a large pan.
- Add salsa, taco seasoning, corn, and beans. Mix well.
- Cover and simmer 5 minutes. Remove from heat.
- Coat deep-dish pie plate with cooking spray.
- Place one tortilla inside plate.
- Top tortilla with meat mixture and cheese, in one-third portions.
- Repeat layers twice and cover with foil sprayed with cooking spray.
- Bake 30 minutes or until heated through, uncovering for last 5 minutes.
- Let stand 5 minutes before cutting to serve.
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