When it comes to comfort food, few dishes are as universally loved as enchiladas. The rich, spicy layers of flavor, the gooey cheese, and the tender tortillas come together in a way that’s both satisfying and heartwarming. Enchilada Pie takes all the classic elements of enchiladas and transforms them into a hearty, easy-to-make casserole that’s perfect for family dinners or casual gatherings. This dish is a staple in our home, often making an appearance at family get-togethers and special occasions. It’s the kind of meal that brings everyone around the table, creating moments of joy and shared satisfaction.
I first discovered Enchilada Pie during a cozy winter gathering with friends. We were looking for something that combined the comforting aspects of a casserole with the bold flavors of Mexican cuisine. The result was a dish that quickly became a hit. The layers of seasoned meat, creamy cheese, and crispy tortillas created a delightful contrast that everyone enjoyed. Over the years, I’ve made a few tweaks to the original recipe, adding my own touch to make it even more delicious. Now, it’s a go-to recipe in my home, always receiving rave reviews and requests for seconds.
Ingredients:
- 1 pound lean ground beef
- 1 pound ground pork
- 1 onion, finely chopped
- 16 ounces pepper jack cheese, shredded
- 16 ounces cheddar cheese, shredded
- 8 ounces sour cream
- 1 can (about 12 ounces) enchilada sauce
- 8 ounces cottage cheese, small curd
- 1 can black olives, sliced
- 12 corn tortillas
- Oil for frying tortillas
- Seasonings: salt, pepper, cumin, and garlic powder, to taste
- Optional for garnish: chopped tomatoes, sliced green onions, chopped cilantro
Instructions:
1. Prepare the Oven and Ingredients:
Start by preheating your oven to 350°F (175°C). Grease a large baking dish to ensure your Enchilada Pie comes out easily after baking. A 9×13-inch dish works perfectly for this recipe.
2. Cook the Meat:
In a large skillet over medium-high heat, combine the ground beef and ground pork. Add the finely chopped onion to the pan and cook until the meat is browned and the onion is tender. As the meat cooks, season with salt, pepper, cumin, and garlic powder to taste. These spices will infuse the meat with a depth of flavor that complements the enchilada sauce beautifully. Once the meat is fully cooked, drain any excess grease to avoid a greasy pie.
3. Fry the Tortillas:
Heat a generous amount of oil in a separate skillet over medium-high heat. You’ll need just enough oil to lightly fry the tortillas. Fry each tortilla for about 10 seconds per side, or until they become slightly soft and pliable. The goal is to make the tortillas flexible enough to layer in the pie without breaking. After frying, place them on paper towels to drain off any excess oil.
4. Combine the Cheeses and Creams:
In a large bowl, mix together the sour cream, cottage cheese, and most of the shredded cheddar and pepper jack cheeses. Reserve about a quarter of the cheese for topping the pie. This creamy cheese mixture will add a luscious texture to the layers of your pie, melting into a deliciously gooey topping.
5. Layer the Pie:
Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. This layer of sauce will help prevent the tortillas from sticking to the dish and add extra flavor. Place a layer of fried tortillas over the sauce. Spread a portion of the meat mixture over the tortillas, followed by a layer of the cheese mixture.
Repeat the layering process with more tortillas, enchilada sauce, meat, and cheese mixture until you’ve used up all the ingredients. Finish with a final layer of tortillas topped with enchilada sauce. Sprinkle the reserved cheese and sliced black olives on top for a flavorful and visually appealing finish. If you’re using green onions or cilantro, add them now for an extra burst of color and flavor.
6. Bake:
Place the dish in the preheated oven and bake for about 30 minutes. The pie is ready when the cheese is bubbly and slightly golden. The baking process allows all the layers to meld together, creating a harmonious blend of flavors and textures.
7. Garnish and Serve:
After baking, let the Enchilada Pie cool slightly before garnishing. Sprinkle with chopped tomatoes, additional cilantro, or green onions if desired. These fresh toppings add a bright contrast to the rich, cheesy pie and enhance its presentation.
Variations and Substitutions:
Meat Options: For a lighter version, you can use ground turkey or chicken in place of the beef and pork. If you prefer a vegetarian option, try using black beans or a mix of sautéed vegetables like bell peppers and mushrooms instead of meat.
Cheese Variations: Feel free to experiment with different types of cheese. Monterey Jack or mozzarella can be used in place of pepper jack or cheddar if you prefer a milder flavor.
Sauce Choices: If you like a bit more heat, opt for a spicy enchilada sauce or add a pinch of chili powder to the meat mixture. For a milder taste, choose a mild or medium enchilada sauce.
Tortillas: While corn tortillas are traditional, you can use flour tortillas if you prefer. Just be aware that flour tortillas might not hold up as well as corn tortillas during baking.
Summary:
Enchilada Pie is a delightful twist on traditional enchiladas, combining the best elements of a casserole with the bold, comforting flavors of Mexican cuisine. Its layers of seasoned meat, creamy cheeses, and crispy tortillas create a dish that’s both satisfying and easy to prepare. Whether you’re cooking for a family dinner or serving guests, this dish is sure to be a hit. It’s a crowd-pleaser that offers both convenience and taste, bringing together all the comfort and joy of home-cooked meals. Each bite delivers a perfect blend of flavors and textures, making Enchilada Pie a cherished recipe in any home. Enjoy the process of making this dish and the smiles it brings to those you share it with!
