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Enchilada Pie

December 4, 2011

Tonight  we married two cultural cuisines together to create a culinary trifecta (yes I realize we only had two cuisine, but the addition of the cast iron pan makes it a trifecta in the eyes of Grill Boy and Baker Girl). Having read about a sweet potato enchilada pie on Gracefulfitness I wanted to give it a try with a few tweaks. The layers just looked super appealing, I couldn’t pass it up and of course Grill Boy loves using his cast iron anytime he can.

I looked up a few recipes for Enchilada pie, just to get a sense of what people typically put in, but we mostly made it up as we went along.

Enchilada Pie

1 large cast iron pan
5-6 large tortillas (a size that will fit in your large cast iron pan, a large round casserole dish would work as well, but Grill Boy finds them inferior for no plausible reason.)

2 cans enchilada sauce (or about 3 cups if you are brave enough to make your own)
1 green bell pepper, diced,
1/2 large onion, diced
1 can black olives, diced
1 cup frozen corn (or 15 oz can drained).
1 chicken breast, butterflied and then hand-pulled
1 can refried beans
1 tsp cumin
2 cups shredded Mexican cheese,
Salt and Pepper to taste

1. Filet your chicken breast, just to make it thinner and cook faster, cook in a frying pan, about 10 minutes (flipping occasionally). Set aside to cool.

2. Add all the vegetables to the frying pan you just cooked the chicken in, that way you absorb the chicken flavors. Add salt, pepper and cumin. Saute for about 8 minutes, until the onions are translucent. Then add about 1 cup of enchilada sauce, I added some taco seasoning and crushed red pepper flakes as well just to spice it up a bit.

3. Lightly cover the bottom of your cast iron pan with enchilada sauce, add a tortilla, and then spread half a can of refried beans on top of the tortilla.

4. Add another tortilla on top of the refried beans, and cover with your vegetable mixture and 1/2 cup of cheese.

5. Meanwhile, hand pull and shred the chicken, and saute with another cup of the enchilada sauce in your frying pan. Add another tortilla and top with the chicken mixture and 1/2 cup of cheese.

6. Top with another tortilla (I used 1.5 tortillas, just to cover the whole top), spread with the remaining refried beans, enchilada sauce and cheese.

7. Cover with aluminum foil and bake at 375 degrees for 35 minutes, then uncover and cook for an additional 10 minutes. Remove from oven and allow to sit before cutting.

8. Serve and enjoy deliciousness!  Of course the best way to enjoy is with a nice margarita, guacamole, salsa, sour cream and some corn bread.  The margarita was an adventure for Grill Boy.  I tasked him with trying to make me a tasty beverage to go with the meal but we lacked lime juice and triple sec.  So he made a 1 to 1 to 1 ratio of tequila, lemon juice, and simple syrup and it was quite tasty and was a nice addition to the meal.


Baker Girl: YUMMMM, this dish is winning!

Grill Boy:Holy Cast Iron Pan Batman, this was AMAZING!! — Stop what you are doing right now and go make it!!!

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