I love enchiladas. And while they are not necessarily difficult to make, they are a pain in the a$$.
First you have to buy the special sauce, then you have to clean your counter for assembly. And I mean really clean (you can’t just push the junk mail and recycling and cat fur to the side ) because assembly is a big process and a mess. You have to set a whole station up. A bowl for the sauce – that is big enough to fit a whole tortilla, a bowl for the filling, a bowl for the cheese, a bowl for the sour cream, you see where I’m going with this…
Then you have to dip the tortilla in the sauce and add the filling – which always results in sauce and meat all over the place. Next you have to try to roll the thing up. If your enchiladas are anything like mine, then you know the struggle of rolling up a too fat tortilla and having to keep shoving the meat back inside.
That’s why I choose enchilada pie. All the delicious enchilada flavor, half the work.
All you have do for the pie version is cook some ground beef and onions until they are nice and golden brown. Then in another pot make your sauce (who knew enchilada sauce was just tomato sauce with some seasoning? – I’m never buying that stuff ever again).
Now, the assembly (drumroll please): put a flour tortilla in a pie dish. Spoon on some meat. Repeat. Top with sauce and cheese. Come on, you can’t get much simpler than that!
Then just bake the thing for about 10 minutes. Serve with sour cream.
You can defiantly make enchilada pie in advance and just bake it when you’re ready to eat. It would also be a good dish to make for someone who is sick or just had a baby. You can make it in one of those aluminum pie tins wrap it in foil and give it to them with a note saying: “Bake at 400º for 10 minutes. Enjoy!” Now that’s a dish I would want to receive. Yum!
- 1 pound ground beef
- 1 medium onion, diced
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 ½ tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon taco seasoning mix
- 1 (8oz) can tomato sauce
- 4 (8-inch) flour tortillas
- ⅓ cup shredded Mexican Blend Cheese
- Cook ground beef and onions in a large skillet over medium-high heat. Set aside.
- Melt butter in a small sauce pan then add garlic. Sauté for 1 minute. Sprinkle with flour and cook for 30 seconds. Add in broth, taco seasoning, and tomato sauce. Bring to a boil and cook for an additional 2 minutes.
- Reserve ½ cup of sauce. Pour the rest into the beef mixture.
- Place 1 tortilla into a 9-inch pie plate. Top with approximately 1 cup of the beef mixture. Repeat the layers ending with the tortilla. Spread the reserved tomato sauce over the top tortilla. Top with cheese.
- Bake at 400º for about 10 minutes or until cheese melts.