I was not going to waste food though. It seems like that happens a lot for me when I am attempting new recipes. So instead of continuing down the failed tortilla path, I thought maybe I could make a crust out of the corn dough and just put the toppings inside and bake it. And...
This enchilada pie has all the great toppings that go in enchiladas, just in pie form. The crust only has one ingredient (if you don't count water, and I don't).
IngredientsFor the Crust
2 cups Corn flour
~ 1 cup warm water
For the Pie Filling
~2 cups meat - shredded chicken, pork, carnitas, taco meat
~1.5 cups enchilada sauce or a 28 oz can
~ 2 cups shredded cheese - cheddar and jack work great
1 can milk green chiles - diced
1/2 cup sliced black olives
1/4 cup sliced green onion
DirectionsPreheat the oven to 350 degrees.
For the Crust
In a bowl, combine the 1 1/2 cups flour and 3/4 cup warm water. The dough should not be too sticky and wet, nor should it be crumbly. Add flour and water to get a good consistency. Let the dough rest for about 30 minutes.
In a 9 inch pie pan, press the dough in so it forms a crust about 1/4 inch thick.
For the Filling
This is the easy part. You can really go in any order you would like. I usually layer these topping starting with the sauce.
Spread 1-2 spoonfuls of enchilada sauce on the crust.
Next, put a layer of meat. Use ~ 4-6 tablespoons.
Next, put another couple spoonfuls of the sauce.
Layer some shredded cheese.
Sprinkle some diced chiles, olives and onions over the cheese.
You can make as many layers as you would like. You don't have to go in the order that I put above, it just works for me. You can also change up the toppings to your liking.
Bake pie for about 30 minutes, until the cheese on top is nice and bubbly.
For more Simple Real Food recipes subscribe and get a free guide.
|Click for guide|