Easy Enchilada Pie

My son’s third grade teacher told the class that they each needed to know three recipes by heart before going to college. What good advice! 😉 Besides a good vinaigrette, this one might make the list! 🙂 It’s an easy crowd pleaser.

This recipe is also quick… super super fast. 🙂 It initially caught my eye because it included a “2-minute” enchilada sauce (as well as a lot of ingredients from Trader Joe’s!). We were not disappointed. It was a perfect, comforting, and family friendly weeknight meal. I especially loved the sauce. This recipe was adapted from Feasting at Home. I added an additional layer of tortillas as well as cheese to the top. Now I need to teach my kids how to make it! 🙂

For the 2-Minute Enchilada Sauce:

  • 14.5 ounce can diced tomatoes (preferably fire roasted)(Trader Joe’s!)
  • ¼ cup water
  • 2 T extra-virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp cumin
  • 2 tsp chili powder
  • ¼-½ tsp chipotle chile powder, to taste (or add a canned chipotle pepper, smoked paprika, and/or cayenne for heat)
  • 1 ½ tsp coarse salt
  • 2 garlic cloves
  • 1 tsp dried oregano
  1. Add all of the ingredients to a Vitamix (or blender) and blend until smooth.

To Complete the Enchilada Pie:

  • 2-Minute Enchilada Sauce
  • 12-14 6-inch corn tortillas
  • 2 15-oz cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans)
  • 16 oz bag frozen fire roasted corn (Trader Joe’s) or other roasted vegetables
  • 2 1/2 cups coarsely grated Mexican style cheese or blend (I used Monterey Jack)
  • 4 ounce can green chilies, preferably fire roasted (Trader Joe’s)
  • cilantro, to taste as well as additional chopped cilantro for garnish
  • diced avocado, sour cream, hot sauce, as desired for garnish
  1. Preheat oven to 400 degrees, preferably on convection.
  2. In the bottom of a 9 x 13 inch baking dish, spread out a scant amount of the enchilada sauce- just enough to lightly coat the bottom. (I used an enameled cast iron baking dish.)
  3. Spread 4-5 tortillas on top of the sauce.
  4. Drain one can of seasoned beans, and spread out over the tortillas. (Drain well!)
  5. Spread out half of the frozen roasted corn.
  6. Spread out 1 cup of the shredded cheese.
  7. Scatter ½ of the canned green chilies and a little chopped cilantro.
  8. Spread a second layer of 4-5 tortillas over the mixture.
  9. Then repeat with another can of drained seasoned beans. (cooked chicken, chorizo,or ground meat can be substituted, if desired)
  10. Top with rest of the corn, the cheese, the chilies and cilantro.
  11. Drizzle with â…“ of the enchilada sauce and top with 4-5 more tortillas.
  12. Spread the remaining sauce over the tortillas.
  13. Cover and bake for 30 minutes.
  14. Uncover, top with remaining 1/2 cup of cheese and bake 8 to 10 more minutes, until the cheese is melted and lightly browned.
  15. Garnish with diced avocado, and cilantro. Cut into servings and serve with sour cream and hot sauce, if desired.

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