I first encountered this dish at a friend’s potluck dinner, and it was an instant hit. The combination of flavors and textures was so impressive that I had to ask for the recipe. Since then, it has become a staple in my kitchen, especially for gatherings where I want to impress without spending hours in the kitchen. The beauty of this Enchilada Pie lies in its simplicity and versatility. It’s a dish that brings people together, creating a sense of comfort and joy with every bite.
Ingredients
1 pound lean ground beef
1 pound ground pork
1 onion, finely chopped
16 ounces Monterey Jack cheese with peppers, shredded
16 ounces medium cheddar cheese, shredded
8 ounces sour cream
1 can (about 10 ounces) of enchilada sauce
8 ounces small curd cottage cheese
1 can (about 4 ounces) sliced black olives, drained
12 fresh corn tortillas
Oil for frying tortillas
Seasonings: salt, pepper, cumin, and garlic powder, to taste
Optional garnishes: chopped tomatoes, sliced green onions, chopped cilantro
Instructions
1. Prepare the Oven and Ingredients
Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pie. This temperature ensures that the pie cooks evenly and develops a golden, bubbly top.
Cook the Meat: In a large skillet, combine 1 pound of lean ground beef and 1 pound of ground pork with 1 finely chopped onion. Cook over medium-high heat, stirring occasionally, until the meat is fully browned and the onions are tender. This step usually takes about 8-10 minutes.
Season the Meat: Once the meat is browned, season with salt, pepper, cumin, and garlic powder to taste. Start with a teaspoon of each, adjusting according to your preference. Drain any excess grease from the skillet to prevent the pie from becoming greasy.
2. Fry the Tortillas
Heat Oil: In a separate skillet, heat a small amount of oil over medium-high heat. The oil should be enough to coat the bottom of the skillet, but you don’t need to deep-fry the tortillas.
Fry Tortillas: Briefly fry each corn tortilla for about 10 seconds per side, just until they are softened but not crispy. This step helps prevent the tortillas from becoming too soggy when layered in the pie. Drain the fried tortillas on paper towels to remove excess oil.
3. Prepare the Cheese Mixture
Combine Cheeses: In a large bowl, mix together 16 ounces of shredded Monterey Jack cheese with peppers and 16 ounces of shredded medium cheddar cheese. Reserve a quarter of this cheese mixture for the top layer of the pie.
Add Dairy: Stir in 8 ounces of sour cream and 8 ounces of small curd cottage cheese into the bowl with the shredded cheese. Mix well until all the ingredients are evenly combined. This mixture will provide a creamy texture and rich flavor to the pie.
4. Assemble the Enchilada Pie
Layer the Ingredients: In a large baking dish, start by spreading a thin layer of enchilada sauce on the bottom. Place a layer of the fried tortillas over the sauce, overlapping them slightly as needed.
Add Meat and Cheese: Spread a layer of the cooked meat mixture over the tortillas, followed by a layer of the cheese mixture.
Repeat Layers: Continue layering with more tortillas, enchilada sauce, and the remaining cheese mixture. The layers should be even and well-distributed to ensure that each bite has a balanced flavor.
Top the Pie: Finish with a final layer of tortillas, topped with the remaining enchilada sauce and reserved cheese mixture. Sprinkle 1 can of drained sliced black olives over the top. If you’re using optional garnishes, sprinkle chopped green onions or cilantro as well.
5. Bake the Pie
Bake: Place the assembled pie in the preheated oven and bake for about 30 minutes. The pie should be bubbly and the cheese on top should be golden brown.
Check for Doneness: If you prefer a more well-browned top, you can place the pie under the broiler for a few minutes. Keep a close eye on it to avoid burning.
6. Serve and Garnish
Let Cool: Allow the pie to cool for a few minutes before serving. This helps the layers set and makes it easier to cut into servings.
Garnish (Optional): Before serving, you can garnish the pie with chopped tomatoes if desired. This adds a fresh, vibrant touch to the dish and complements the rich flavors of the pie.
Variations and Substitutions
Meat Alternatives: For a lighter version, you can use ground turkey or chicken instead of beef and pork. For a vegetarian option, consider using a mix of beans and vegetables or a meat substitute.
Cheese Varieties: If you prefer different cheeses, feel free to substitute the Monterey Jack and cheddar with other varieties like Pepper Jack, Gouda, or a blend of your favorites.
Spice Level: Adjust the spiciness by using hot enchilada sauce or adding diced jalapeños to the meat mixture. For a milder version, use mild sauce and avoid spicy seasonings.
Gluten-Free Option: Ensure that the corn tortillas are gluten-free. Many brands offer gluten-free tortillas that work perfectly in this recipe.
Conclusion
Enchilada Pie is more than just a comforting dish—it’s a celebration of flavors and textures that brings people together. With its layers of seasoned meat, creamy cheeses, and savory enchilada sauce, it’s the kind of meal that turns an ordinary day into something special. This recipe is versatile, allowing for numerous adaptations based on your preferences and dietary needs.
Whether you’re preparing for a family dinner or a festive gathering, Enchilada Pie is sure to impress with its rich, satisfying taste and ease of preparation. It’s a dish that combines the best of comfort food with the fun of Mexican flavors, making it a go-to recipe that will have your guests asking for seconds. Enjoy making and sharing this delightful pie, and revel in the joy it brings to your table.
