Name: Enchilada Layer Pie



Yield: 8 servings

Comments: 5/5/2012 - prepared for Cinco de Mayo. Did not add any salt or pepper. Used only 4 8-inch corn tortillas, unbuttered. No-stick frying pan was a little too small. Used largest casserole dish.
3/12/2013 - Meat sauce spread out in largest casserole dish so much that I only used two layers of 6-inch corn tortillas. Removed salt from the recipe and substituted turkey for beef.
11/30/2015 - Used Lightlife meatless Mexican crumbles in place of ground meat. Filled largest round casserole dish and half of a smaller one. With 4 whole wheat tortillas and 2 corn tortillas, the total salt was about 5,570 mg, or about 350 mg (14‰ of recommended max) per serving.
2/23/2019 - I augmented the recipe with 3 broccoli florets, chopped fine, a cup of corn kernels, and 4 1/2 oz of chopped green chiles. In addition to the listed spices, I added a teaspoon of salt substitute. The refried beans were La Preferida-brand black beans. The corn tortillas were 6-inches in diameter. In the largest casserole dish, I did a layer of meat sauce, a layer of cheese, 3 tortillas, a layer of meat sauce, 3 tortillas, a layer of cheese, a layer of meat sauce, and the final layer of cheese. The casserole dish was completely filled. After cooking and before serving, I garnished it with slices from a half avocado.
8/3/2019 - I modified the recipe to avoid using the oven in the Moving House. I used about 0.6 lb of meat loaf meat, a can of refried beans, a small can of sliced black olives, two tomatoes, and, in place of the tortillas, crushed corn chips. I used the amount of spices in the recipe, and cooked it all in a skillet on the stove top.


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