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Enchilada Pie
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Posted In: Mexican
Page Views: 339 views
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Course: main dish
Cusine: north american
PrintIngredients
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
Directions
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.