Best 20 Enchilada Pie Recipes

SPICY BEEF AND BEAN ENCHILADA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
• Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
• Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
• Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
• Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
• Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

SPEEDY LAYERED CHICKEN ENCHILADA PIE

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch­wide strips.
• In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
• Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
• Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

ENCHILADA PIE

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

HATCH CHILE ENCHILADA PIE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
• Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
• Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

ENCHILADA PIE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.

THANKSGIVING LEFTOVERS ENCHILADA PIE

Steps:

• Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
• Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
• Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
• Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It's O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
• Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
• Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.

CHICKEN ENCHILADA PIE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
• Check halfway through to make sure onion and garlic are not browning.
• Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
• As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
• Add chilies, oregano, and salt.
• Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
• Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
• Repeat 3 times, ending with cheese.
• Tightly cover pan with foil and bake at 375°F for 45 minutes.
• Garnish with sour cream.
• Note: Recipe may be doubled--if so, use a 9x13-inch pan.
• You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.

CHICKEN ENCHILADA PIE

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook chicken, stirring occasionally, until browned. Stir in water, seasoning mix and seasoned rice & beans (from dinner kit). Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered 9 to 11 minutes, stirring frequently, until almost all liquid is absorbed and rice is tender. Remove from heat.
• Spray 9-inch round (3-quart) glass baking dish or casserole with cooking spray. Cut tortillas (from dinner kit) in half. Layer 4 of the tortilla halves in bottom of baking dish. Top with half (2 cups) of the chicken mixture. Top with 4 tortilla halves. Spoon corn over tortillas. Spread half of the enchilada sauce over corn. Sprinkle with 1 cup of the cheese. Top with 4 tortilla halves. Top with remaining chicken mixture. Continue layering with remaining tortilla halves, enchilada sauce, cheese and onions.
• Bake 35 to 45 minutes or until mixture is hot and cheese is melted. Cool 5 minutes. Top with sour cream.

CHICKEN-CHILE ENCHILADA PIE

Steps:

• Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
• In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
• Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.

ENCHILADA PIE

Steps:

• Brown ground beef and onion; add seasonings and tomato sauce.
• In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
• Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
• Bake at 400 degrees for 20 minutes.

LEFTOVER TURKEY ENCHILADA POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
• Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
• Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
• Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.

TURKEY ENCHILADA PIE WEIGHT WATCHERS

Steps:

• Preheat oven to 350°F Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
• Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
• Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
• Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
• Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
• Notes.

FAST AND EASY ENCHILADA PIE!!

Steps:

• brown your ground meat of choice and drain.
• then add taco seasoning, rotel tomatoes and chiles, and the two cans of soup. stir together until well blended and simmer for 5 minutes.
• remove from heat.
• cut or tear corn tortillas into fourths and layer bottom of 9.5 x 13.5 casserole dish or baking pan.
• then add a layer of meat mixture.
• next sprinkle some of the shredded cheese.
• then repeat.(tortillas, meat mixture, cheese.) the same as you would layer lasagna.
• the last layer should be corn tortilla topped with a liberal amount of shredded cheese.
• preheat oven to 350, place casserole dish in oven and bake for approximately 20 to 25 minutes until cheese on top is melted. remove from oven and enjoy!
• i like to top mine with sour cream and gaucomole! YUMMY!

ENCHILADA PIE

Steps:

• 1. Brown ground beef and onion, add seasonings and tomato sauce. I
• 2. In a 2 qt casserole alternate layers of tortillas, meat sauce, olives, and cheese.
• 3. Add water, cover and bake in a 400* oven for 20 minutes.

BEEF ENCHILADA PIE

Steps:

• 1. Preheat oven to 450 degrees. In a large skillet over medium high heat, brown tortillas on each side until is spotty brown. Transfer to a plate and repeat with all tortillas. Take four of the tortillas and cut or tear into small pieces. Process in a food processor with half of the Ro-Tel and half of the broth until smooth. Mixture will still have small bits of tortilla. Add mixture to a large bowl.
• 2. Brown ground beef and drain. Add to tortilla mixture.
• 3. Add 1 tablespoon of oil and onion to skillet and cook until onion is soft, about 5 minutes. Add garlic, chili powder and cumin and toss to combine. Stir in tomato sauce, remaining beef broth and the other half of the can of Ro-Tel. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat. Stir half of the tomato mixture into the beef and tortilla mixture. Add cilantro, one cup of cheese. Add jalapeno and Tobasco sauce to bowl if you want it spicy. Toss to combine.
• 4. Grease or spray a 2 quart casserole dish or a 9 x 9 baking pan, bottom and sides. Using half of the tortillas, arrange them in casserole so they cover the bottom. Spread meat mixture over tortillas. Cover with remaining tortillas. Spread remaining tomato sauce over tortillas and bake in 450 degree over until edges are bubbly, about 30 minutes. Top with remaining cheese and continue to bake until cheese is brown and bubbly, about 20 more minutes. Let rest about 15 mins before slicing.

CHEESY BEEF ENCHILADA PIE

Steps:

• 1. Cook ground beef and drain well. Fry 18( or enough for 3 layers in a 9x13) corn tortillas until lightly brown ( about 30 seconds each side)
• 2. Pulse up green chiles if using whole ones, can pulse your roasted red peppers at the same time.
• 3. Mix red enchilada sauce, green chiles, roasted red peppers, New Mexico chile powder and cooked ground beef.
• 4. Place a layer of the tortillas in bottom in bottom of a 9x13 baking dish. Spread half the beef mixture over them and then add half the cheese over it. ( I just shredded mine in the same bowl and mixed it up.) Add another layer of tortillas then the meat mixture then cheese, end with a layer of tortillas.
• 5. pour the queso blanco over the top cover loosely with foil and bake in a preheated 350 degree oven. ( I turned my broiler on for a couple of minutes and browned the cheese)

CHILI ENCHILADA PIE

Steps:

• 1. https://www.justapinch.com/recipe/lynnsocko/lynns-chili/chili https://www.justapinch.com/recipes/main-course/beef/hearty-wholesome-chili.html?p=1
• 2. Spray sides & bottom of baking dish with non-stick spray (I use a 10" deep dish cast iron skillet).
• 3. Spoon in just enough chili to barely coat bottom of pan. Layer with tortillas, spoon in a generous amount of chili to completely cover tortillas, layer with cheese.
• 4. Repeat this process, sprinkle with diced onions on top if desired.
• 5. Bake 400* for 30 minutes. Let stand for a few minutes before serving. Garnish with Pico de Gallo & serve with salsa.
• 6. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html?p=3

LEFTOVER TURKEY ENCHILADA POT PIE

Steps:

• 1. Preheat oven to 400.
• 2. In a medium saucepan, saute onion and garlic in oil over medium heat until tender; about 5 minutes.
• 3. Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings. Mix until well blended and warm.
• 4. In a lightly greased pie pan, place bottom crust. Sprinkle 1/2 cup of shredded cheese. Gently add filling and spread evenly. Top with other pie crust. Fold and pinch around edges. Cut a few slits into the top crust to release steam.
• 5. Bake 40 minutes or until golden brown. If edges begin to brown too much, cover edges with foil. Serve with a dollop of sour cream or fat-free Greek yogurt.

ENCHILADA SLOPPY JOE POT PIE

Steps:

• Heat oven to 400°F.
• In 10-inch ovenproof skillet, brown beef over medium heat, crumbling as it cooks; drain fat. Stir in chiles and enchilada sauce. Top with cheese.
• In small bowl, stir Bisquick™ mix, milk and egg with fork until combined. Pour mixture over cheese.
• Bake about 30 minutes or until crust is golden brown.

SPEEDY LAYERED CHICKEN ENCHILADA PIE

Steps:

• Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch­wide strips.
• In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
• Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
• Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.