Day 23, Delish Best Enchilada Pie Recipe Review

I love, love, love all those Tasty and Delish video recipes.  Sometimes the turn out just like the video.  Other times I look at the ingredients list and can just tell by the instructions that it'll never turn out like the picture.  I thought I would occasionally try them here so you don't have to. 

Tonight I decided to try the Best Enchilada Pie featured here https://www.facebook.com/delish/videos/171711953714148/

I decided this was a perfect So You Forgot to Defrost recipe because I made it with canned chicken, so no need to defrost anything.

Best Enchilada Pie
Serves 6

Ingredients:

Cooking spray

5 

medium flour tortillas Tip: use burrito size, I used taco because that's what I had

1 tbsp. 

extra-virgin olive oil

1/2 

medium onion, chopped

2 

cloves garlic, minced

1 

(19-oz.) can enchilada sauce (I used green sauce)

3 c. 

shredded chicken (I used canned chicken)

1 

(15-oz.) can corn, drained

1 

(15-oz.) can black beans, drained and rinsed (I used navy beans)

3 c. 

shredded cheddar

3 c. 

shredded monterey jack

Pico de gallo, for serving

Freshly chopped cilantro, for garnish

Sour cream, for garnish

Directions: 

1. 1. Preheat oven to 350°. Grease a 9” springform pan with cooking spray. Arrange 4 tortillas in bottom of pan, pressing up sides. Bake until lightly golden, about 15 minutes.
   
2. 2. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add enchilada sauce and chicken and bring to a simmer. Remove from heat.  
3. 3. Assemble pie: Spoon an even layer of chicken on top of baked tortilla crust then top with half the corn, black beans, and cheeses. Top with remaining chicken, corn, and black beans; then place remaining tortilla on top and sprinkle with remaining cheese. 
   
   
   
   
   
   
   
   
   
   
4. 4. Bake until the tortillas are deeply golden and cheese is melty, 40 minutes.
   
    
5. 5. Let cool in pan for 10 minutes, then garnish with pico de gallo, cilantro, and sour cream.

My review of this recipe and technique is favorable.  

I did not have burrito size tortillas on hand so I used soft taco size.  I would advise against this.  I had to use one more tortilla than what the recipe called for to make it around the pan and they still did not go far enough up the side of the pan which became problematic later when serving.

The taste was wonderful with a few having seconds.  The tortilla is hard to cut through both during serving and when eating.  The top tortilla is covered in cheese making it hard to cut through and the bottom can be 4 or in my case 5 layers thick in spots.  My hubby ended up pulling the tortilla crust from the bottom and tore it into strips and put it on top.  The tortilla does add nice flavor with the sides adding a little crunch.

I went with green sauce and white beans.  I think it could also be delicious with beef, either shredded or ground, black or pinto beans and red sauce.  Same dish but a completely different taste.

Serve with salad. 

I had made cheesecake filled chocolate eggs for Easter, I had the filling ingredients left over so decided to throw it in a graham cracker crust tonight for dessert. 

Instant Lemon Cheesecake

Ingredients:

1 Graham Cracker Pie Crust

1 tub Philadelphia Cheesecake Filling

1 can Lemon Creme

Spread cheesecake filling in graham cracker crust, top with pie filling.

Refrigerate until served.