Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cheese enchilada pie. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
I added sour cream to the cheese layer and it made the sauce extra creamy. The next time I made it I'll probably use shredded. This frito enchilada pie is one of those EASY, quick meals that will make your family smile.
Cheese Enchilada Pie is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Cheese Enchilada Pie is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cheese enchilada pie using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cheese Enchilada Pie:
- Get 6 tortillas (flour shown); halved
- Get 10 oz red chile enchilada sauce
- Take 1 C rice
- Make ready 2 C vegetable stock
- Make ready 1 tomato bouillon cube
- Make ready 15 oz refried beans
- Prepare 4 oz goat cheese
- Prepare 1 C salsa
- Take 1/3 C shredded chihuahua cheese
- Get 1/3 C shredded Mexican blend cheese
- Make ready 1 lime; juiced
This video will show you how to make enchiladas. These ones are cheese and are vegetarian. This Stacked Vegetarian Enchilada Pie recipe is filled with roasted summer vegetables, black refried beans, cheese, and robust enchilada sauce. A dinner the whole family will love!
Instructions to make Cheese Enchilada Pie:
- Heat rice, chicken stock, and bouillon cube to a simmer in a small saucepot. Break up bouillon cube with a wooden spoon. Cover once stock is simmering. Cook 15 minutes. Remove from heat and let steam 5 minutes. Do not remove lid prior.
- Spray a small casserole dish with non-stick cooking spray.
- Heat enchilada sauce in a small saucepot.
- Dip 4 tortilla halves in enchilada sauce and layer the bottom of the casserole dish. Leave no gaps.
- Spread 1/2 the black beans and 1/2 the rice atop the tortillas. Sprinkle 1/2 the goat cheese atop.
- Dip four more tortilla halves in enchilada sauce and layer atop. Press down. Spread remaining beans, rice, and goat cheese atop.
- Dip remaining four tortillas in enchilada sauce and cover the top. Pour any remaining enchilada sauce atop. Pour salsa and lime juice atop and press down evenly. Sprinkle with chihuahua and Mexican cheese blend.
- Bake uncovered at 375° for approximately 30 minutes or until sauce and cheese are bubbly.
- Variations; Cream cheese, corn, pinto beans, sofrito, onions, jalapenos, ancho chile, crushed pepper flakes, habanero, paprika, smoked paprika, serrano, cotija, coriander seed, cayenne, cilantro, scallions, cumin, crema, chipotle, spicy tomato, spinach, sofrito, grilled pineapple, mango, pico de gallo, ranchero salsa, salsa rojo, salsa verde, queso fresco, cilantro-lime rice, garlic, black beans, black bean puree, guacamole, swiss cheese, pigeon peas, roasted bell peppers, corn & black bean salsa, tomatoes
Give your midweek meal a Mexican twist with our easy enchilada pie. This main-dish chicken enchilada pie certainly stacks up—and it's ready in a flash, especially if you assemble it with Make-Ahead Shredded Chicken Breast. This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation. They're basically lazy girl enchiladas because all you do is stack the tortillas, filling, and cheese sauce instead of rolling each one.
So that’s going to wrap this up with this special food cheese enchilada pie recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
