Enchilada Pie

If you like Mexican food, you'll enjoy this recipe.

It's one of the favorites in the family recipe binder.

The bonus is that it's easy and quick.

 Pictured here are two variations,

one for meat eaters and a meatless rendition.

It's kinda like a Mexican lasagna.

What's not to like?

A ceramic casserole is the perfect container for this meal.

Everything you like goes in...

and yumminess comes out.

The vegetarian version is packed with beans, cheese

and homemade gravy (tomato sauce).

This is happily consumed the next day for lunch.

The two concoctions adapted here

are from a cookbook featuring make-ahead meals.

They can be constructed and put in the freezer

for another day.

Give one of 'em a go!

Enchilada Pie

(meat version)

(Frozen Assets)

1 lb. ground chicken

1 onion, chopped

1 C frozen/fresh corn

1 C cheddar cheese, shredded

1 C gravy (tomato sauce)

1 t salt

1 T chili powder

6 flour tortillas

1/2 C water

Brown chicken and onion, add seasonings and gravy.

In 2-quart casserole, alternate layers of buttered tortillas,

gravy, meat and cheese.

Add 1/2 C water.

Bake at 400 degrees for 20 minutes.

***For the meatless version, I simply substituted 1 1/2 C of pinto beans

that had been previously cooked and kept in the freezer.

I also added 1 t of cumin to each recipe.

***For a gluten-free, dairy-free version,

substitute brown rice tortillas and rice cheese.

Enjoy!