Enchilada Pie

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Posted By: MomsDiner
Posted In:  Mexican
Page Views:  3625 views
Preparation Time:  20 minutes
Cooking Time:  90 minutes
Course: main dish
Cusine: north american


By Woman's Day Kitchen from Woman's Day | April 1, 2007

Delight in this Mexican favorite, filled with lean ground turkey, bell pepper, tomatoes, chilies, black olives and corn layered between corn tortillas and shredded cheese.

1 Tbsp olive oil

1 cup chopped green or red pepper

1 lb lean ground turkey

2 tsp ground cumin

1 can (14-1/2 or 15 oz) diced tomatoes with garlic and onion

1/2 cup enchilada sauce

1 can (4 oz) chopped green chiles

1 cup frozen corn kernels

3/4 cup canned sliced black olives

Four 6- to 8-in. corn or flour tortillas

1 bag (8 oz) shredded light 4-cheese Mexican blend

Toppings: sour cream, and chopped tomato, onion and scallion


1. You’ll need a round 3-qt glass baking dish (casserole).

2. Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 3 to 4 minutes. Add turkey; cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles.

3. Bring to a simmer and cook 10 minutes to develop flavors. Off heat, stir in corn and olives.

4. Heat oven to 350°F.

5. To assemble: Line bottom of baking dish with 2 tortillas. Top with 1/2 the meat mixture, then about 1/3 the cheese. Top with a tortilla, the remaining meat filling, 1/2 the remaining cheese, then remaining tortilla. Cover with foil.

6. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 min. before cutting in wedges. Serve with toppings.


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