We love traditional enchiladas and our skillet enchiladas bring all the traditional flavor into a quick, one-an meal. But, sometimes it’s fun to mix things up a bit, like our Turkey Enchilada Pasta Bake or this easy Enchilada Pie.
We were inspired to create this recipe from the “Better Homes and Gardens – 1984 Best-Recipes Yearbook” cookbook. The original recipe is called Tortilla Enchilada Pies and calls for a layering of re-fried beans and ground beef or pork with veggies in a crust made from store-bought flour tortillas.
Making homemade enchilada pie
Instead of store bought flour tortillas for the crust, we made a cross between a corn and flour tortilla dough that we rolled out and laid into our pan like a traditional pie crust.
For the filling, we went for all veggies and whole pinto beans, rather than re-fried like the recipe called for. Finally, we made our own enchilada sauce using this recipe. That way we could control the salt and fat in the sauce.
We loved the original idea of using sliced tomatoes in lieu of a top crust, but with all the healthy modifications, we decided that a little queso fresco would be just the thing to finish off these beauties.
Enjoying our homemade healthy enchilada pie
The final dish was stellar!
The crust crisped just enough to give a satisfying crunch to the top portions and a supportive cornmeal flavor and texture to the bottom of the pie. The filling was hearty and flavorful, and the cheese provided just enough creaminess to round out the dish.
We made sure we had guacamole, sour cream and salsa on the table, but we found that we really didn’t need the extra toppings. These guys packed all the flavor and textures necessary right in their own little bowls!
This recipe can easily be doubled or tripled to fit the number of servings needed.
Yield: 2 pies
- ½ c white whole wheat flour or unbleached all-purpose*
- ½ c cornmeal
- ½ tsp salt
- ½ tsp baking powder
- 1 Tbsp canola oil
- ½ c water
- ½ tsp salted butter
- 1 small onion, diced
- 1 green pepper, diced
- 1 c corn, thawed if frozen
- 1 c pinto beans, cooked, drained and rinsed if canned
- ¾ c (6 oz) red enchilada sauce
- 1/4 tsp salt
- 1 Roma tomato or other tomato with a small diameter, sliced
- 1 oz Queso Fresco or shredded Monterey Jack
- Mix flour, cornmeal, salt and baking powder in a small bowl. Add oil and mix until it is evenly distributed, crumbling any clumps that form with your fingers.
- Mix in the water until a stiff dough comes together.
- Cover the dough and let is rest for 5 minutes while your preheat your oven to 350F. (Resting the dough allows the cornmeal to absorb some of the moisture and become more tender.)
- Turn the dough onto a lightly floured surface and knead the dough a couple of times, until it is smooth and not sticky.
- Divide the dough in half and shape each portion into a ball. Roll the balls out into a circle, roughly ¼ inch thick.
- Place each round into a greased, 2 cup, oven-safe baking dish. Place the dishes in the oven and bake for 10 minutes, until the crust is puffy.
- While the crust is baking, make your filling. Heat ½ tsp butter in a large skillet and add onions. Sauté over medium high heat for 1-2 minutes, letting them char slightly. Add the diced green peppers and continue to sauté for 1-2 minutes. Add the corn and beans and heat for 1-2 minutes. Remove the pan from the heat.
- Mix enchilada sauce and salt into the vegetable mixture. Spoon the mixture evenly into the two par-baked crusts.
- Arrange three tomato slices over top of the vegetable mixture.
- Bake the pies for 20 minutes.
- Remove the pies from the oven and top with cheese. Return to the oven and broil for 1-2 minutes until the cheese is melted and golden.
- Serve warm, topped with sour cream or guacamole, if desired.
*If using all purpose flour, you may need to add a couple extra tablespoons of flour to keep the dough from being too sticky.