|Ready for Enchilada Sauce!|
There are a lot of meals that I can prepare even when one arm is holding a baby…at this point, I have had almost 6 years of practice. However, Enchiladas are not a meal that can be prepared using only one arm. Out of nothing but necessity, with a crying baby on my right hip, three antsy kiddos in the playroom, and the dinner hour quickly approaching, I decided Enchilada Night would become Enchilada Pie Night.
Enchilada Pie…Sounds strange, I know. But really, all I did was to combine the ingredients I had already set aside to make enchiladas and instead layer them like in a 9 inch deep dish pie pan. Quick and easy.
6 small tortillas – 3 cut in half
1 pound diced chicken
1/2 cup sour cream
1/4 cup diced onion
1 cup shredded mexican cheese
1 cup frozen corn (optional)
1 can black beans (optional)
Chopped Cilantro (if you have it!)
Tomatillo Salsa or Small Can of Enchilada Verde Sauce
1 cup shredded Mexican cheese
Combine chicken, sour cream, shredded cheese and seasonings. If you would like to – add in corn and/or black beans. You could even replace the chicken altogether with corn and black beans.
Layer 1 whole tortilla and 1 tortilla cut in halves so it covers the bottom of the pie pan (spray first with cooking spray). I find that cooking shears are a handy tool for cutting tortillas.
Spread half the chicken mixture over the tortillas.
Arrange 2 more tortillas over the chicken – one whole, 2 halves.
Spread the remaining chicken and top with remaining 2 tortillas.
Cover the tortillas with tomatillo sauce or green enchilada verde sauce and sprinkle with cheese.
Cook at 425 for 45 minutes covered with foil. After 25 minutes, remove the foil and allow the top to get a little crispy. I cut it into triangles – pie sized slices – and served it with rice.
|Right out of the oven…|