Enchilada Pie

When it comes to comfort food, few dishes are as universally loved as enchiladas. The rich, spicy layers of flavor, the gooey cheese, and the tender tortillas come together in a way that’s both satisfying and heartwarming. Enchilada Pie takes all the classic elements of enchiladas and transforms them into a hearty, easy-to-make casserole that’s perfect for family dinners or casual gatherings. This dish is a staple in our home, often making an appearance at family get-togethers and special occasions. It’s the kind of meal that brings everyone around the table, creating moments of joy and shared satisfaction.

I first discovered Enchilada Pie during a cozy winter gathering with friends. We were looking for something that combined the comforting aspects of a casserole with the bold flavors of Mexican cuisine. The result was a dish that quickly became a hit. The layers of seasoned meat, creamy cheese, and crispy tortillas created a delightful contrast that everyone enjoyed. Over the years, I’ve made a few tweaks to the original recipe, adding my own touch to make it even more delicious. Now, it’s a go-to recipe in my home, always receiving rave reviews and requests for seconds.

INGREDIENTS:

1 pound lean ground beef

1 pound ground pork

1 onion, finely chopped

16 ounces pepper jack cheese, shredded

16 ounces cheddar cheese, shredded

8 ounces sour cream

1 can (about 12 ounces) enchilada sauce

8 ounces cottage cheese, small curd

1 can black olives, sliced

12 corn tortillas

Oil for frying tortillas

Seasonings: salt, pepper, cumin, and garlic powder, to taste

Optional for garnish: chopped tomatoes, sliced green onions, chopped cilantro

DIRECTIONS:

1. Prepare the Oven and Ingredients:

Start by preheating your oven to 350°F (175°C). Grease a large baking dish to ensure your Enchilada Pie comes out easily after baking. A 9×13-inch dish works perfectly for this recipe.

2. Cook the Meat:

In a large skillet over medium-high heat, combine the ground beef and ground pork. Add the finely chopped onion to the pan and cook until the meat is browned and the onion is tender. As the meat cooks, season with salt, pepper, cumin, and garlic powder to taste. These spices will infuse the meat with a depth of flavor that complements the enchilada sauce beautifully. Once the meat is fully cooked, drain any excess grease to avoid a greasy pie.

3. Fry the Tortillas:

Heat a generous amount of oil in a separate skillet over medium-high heat. You’ll need just enough oil to lightly fry the tortillas. Fry each tortilla for about 10 seconds per side, or until they become slightly soft and pliable. The goal is to make the tortillas flexible enough to layer in the pie without breaking. After frying, place them on paper towels to drain off any excess oil.

4. Combine the Cheeses and Creams:

In a large bowl, mix together the sour cream, cottage cheese, and most of the shredded cheddar and pepper jack cheeses. Reserve about a quarter of the cheese for topping the pie. This creamy cheese mixture will add a luscious texture to the layers of your pie, melting into a deliciously gooey topping.

5. Layer the Pie:

Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. This layer of sauce will help prevent the tortillas from sticking to the dish and add extra flavor. Place a layer of fried tortillas over the sauce. Spread a portion of the meat mixture over the tortillas, followed by a layer of the cheese mixture.

Repeat the layering process with more tortillas, enchilada sauce, meat, and cheese mixture until you’ve used up all the ingredients. Finish with a final layer of tortillas topped with enchilada sauce. Sprinkle the reserved cheese and sliced black olives on top for a flavorful and visually appealing finish. If you’re using green onions or cilantro, add them now for an extra burst of color and flavor …