Fast and Easy Enchilada Pie
Whip up a crowd-pleaser in no time with this Fast and Easy Enchilada Pie! Featuring layers of zesty enchilada sauce, savory ground beef or shredded chicken, and a delightful combination of black beans, corn, and melty Mexican blend cheese, this recipe delivers bold Tex-Mex flavors with minimal effort. Perfect for busy weeknights, it comes together in just 30 minutes from start to finish, using simple pantry staples like flour tortillas and canned goods. A sprinkle of optional diced green chilies adds a touch of heat, while sour cream and fresh cilantro make for an irresistible topping. The ultimate comfort food, this baked enchilada pie is a kid-friendly, freezer-friendly dinner solution that's as delicious as it is effortless. Perfect for serving at casual gatherings or as a cozy family meal, it's sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 pound ground beef or shredded chicken
- 2 cups enchilada sauce
- 4 pieces flour tortillas (medium size)
- 2 cups shredded Mexican blend cheese
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn
- 0.25 cup diced green chilies (optional)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- sour cream (optional for serving)
- chopped cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil. Once hot, add the ground beef or shredded chicken.
If using ground beef, cook until browned and crumbled. Drain any excess grease. If using shredded chicken, simply heat through.
Stir in ground cumin, chili powder, garlic powder, salt, and black pepper. Mix to coat the meat evenly.
Add the black beans, frozen corn, and diced green chilies (if using). Cook for 2-3 minutes until warmed through. Remove from heat.
Lightly grease a 9-inch pie dish or round baking pan. Spread a thin layer of enchilada sauce on the bottom of the dish.
Place one tortilla on top of the sauce, then layer with 1/4 of the meat mixture, a handful of shredded cheese, and a drizzle of enchilada sauce.
Repeat the layers three more times, finishing with a tortilla on top. Spread the remaining enchilada sauce over the top layer and sprinkle generously with the remaining cheese.
Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before slicing into wedges.
Serve warm with sour cream and chopped cilantro, if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
