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Stacked Enchilada Pie

Makes 8 servings

This easy enchilada pie is a fresh twist on Mexican fare.  Top with avocado slices and cojita cheese for an impressive presentation.

Stacked Enchilada Pie

James Carrier
 1 onion (about 8 oz.), peeled and chopped
 2 red bell peppers (about 1 lb. total), rinsed, stemmed, seeded, and chopped
 2 cloves garlic, peeled and pressed or minced
 2 teaspoons cumin seeds
  About 1 teaspoon salad oil
 1 package (1 lb.) frozen corn kernels, thawed
 2 cans (about 15 oz. each) black beans, rinsed and drained
 1/2 cup chopped fresh cilantro
 1 can (19 oz.) red chili (enchilada) sauce
 8 flour tortillas (10 in. wide)
 3 cups shredded pepper jack or plain jack cheese (about 9 oz.)
 1 1/2 cups crumbled cotija or feta cheese (about 8 oz.)
 1 firm-ripe avocado (about 6 oz.)
  Fresh cilantro sprigs, rinsed
Step 1

In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.

Step 2

Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.

Step 3

Bake enchilada pie in a 350° regular or 325° convection oven for 30 minutes. Uncover and continue baking until hot (160°) in the center, 30 to 40 minutes longer.

Step 4

Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.

Step 5

Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.

Nutrition Facts

Servings Makes 8 servings

Amount Per Serving
Calories 597Calories from Fat 41
% Daily Value *
Total Fat 27g42%

Saturated Fat 12g60%
Cholesterol 56mg19%
Sodium 1784mg75%
Total Carbohydrate 66g22%

Dietary Fiber 7.2g29%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.