Enchilada Pie – layers of whole wheat tortillas, chicken, cheddar cheese, and black beans, plus a Homemade Enchilada Sauce!
When it comes to enchiladas, I am a bit of a fan. We eat them quite a bit around our house. Casey might say that we eat them way too much.
Whatever. You can never have too many enchiladas, am I right?
I’ll actually be sharing two separate recipes today: Stacked Enchilada Pie, and my Homemade Enchilada Sauce. The recipes will be written out separately, so if you came to this page for just one or the other, you can choose to print which one you want.
In posting about these enchiladas, I have a bit of a confession to make. One of my reasons for coming up with an enchilada pie is that I was curious to see if it would be easier to photograph than traditional enchiladas.
I am in the process of learning about food photography (and I hope to always be learning more), and one conclusion I have reached is that there are certain foods that just hate to be photographed. I admire photographers who are able to take appetizing pictures of such foods, and I aspire to learn from them.
So, I hope you’ll just take my word for it when I tell you that this pie is absolutely delicious. Chicken, black beans, onion, and minced garlic are combined with homemade enchilada sauce, and layered with whole wheat tortillas and cheddar cheese in a pie plate. You get all the flavor of enchiladas, but this pie is easier to put together and serve.
Plus, I think it’s kind of cute, even if it isn’t photogenic (poor thing).
There’s something incredibly delicious about homemade enchilada sauce that you just can’t buy from the store. However, if you are pressed for time, canned sauce works fine too. 🙂 When making enchiladas, I usually get my enchilada sauce started first, and then just let it simmer while I prepare everything else.
Homemade Enchilada Sauce
- 2 1/2 cups water
- 2 Tablespoons olive oil
- 2 Tablespoons whole wheat flour (or unbleached all purpose)
- 2 Tablespoons chili powder
- 1 1/2 Tablespoons ground cumin
- 2 teaspoons white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Place all ingredients in saucepan and stir to combine. Bring to low boil over medium heat, and reduce heat as needed to maintain a simmer. Let simmer, uncovered, for 15-17 minutes or until sauce is thickened. Use as needed in recipe.
Stacked Enchilada Pie
- 2 boneless, skinless chicken breasts, roughly chopped (about 2 cups)
- 1/2 cup chopped onion
- 1 can black beans, rinsed and drained
- 3 garlic cloves, minced
- 1 1/2 cups enchilada sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 whole wheat tortillas (8 or 9 inch)
- 1 cup cheddar cheese
Combine raw chicken pieces and chopped onion in pan. Cook over medium heat until chicken is cooked through and onion is tender, about 10 minutes. Add beans, minced garlic, enchilada sauce, salt, and pepper, and cook for about 5 more minutes.
Preheat oven to 375 degrees F. Lightly grease a 9-inch pie plate with cooking spray. Place one tortilla in bottom of pie plate, top with about 1/5th of the chicken mixture, and sprinkle with about 1/6th of the cheese. Top with another tortilla, and repeat until you have one tortilla and a small amount of cheese remaining. Top pie with 6th tortilla and sprinkle with remaining cheddar cheese. We like less cheese on top, but you can add more if desired!
Bake for 15-20 minutes or until pie is heated through and cheese is bubbly. Let stand for 5 minutes, slice, and serve.
~K in the Kitchen