ENCHILADA PIE
This impressive, hearty dish is perfect for vegetarians and meat eaters alike. -Jacqueline Correa, Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.
Nutrition Facts : Calories 367 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 818mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges
MILE HIGH ENCHILADA PIE
Not many ingredients for such a great taste. For my WW Friends: 6 SP (when divided into 6 portions)
Provided by Sara Andrea
Categories Chicken
Number Of Ingredients 5
Steps:
- 1. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa (1-2 tablespoons), beans, chicken and cheese. Continue layering using remaining ingredients.
- 2. Cover; cook on low 6-8 hours or high 3-4 hours.
CHICKEN ENCHILADA PIE MADE IN SLOW COOKER
My daughter and I love Mexican food if it isn't to spicy.We frequently go out to Authentic Mexican Restaurants. People think Mexican food is all spicy. That just isn't so. This is a great recipe I have made quite a few times. It is from a very old slow cooker cook book.
Provided by Nor Mac @Adashofloverecipepage
Categories Chicken
Number Of Ingredients 7
Steps:
- Make foil handles for slow cooker. Cut 3 strips of heavy duty aluminum foil 2 inches wide and about 18-20 long each.
- place in slow cooker in a bicycle spoke design, with foil folded over the outside. This is to make handles for gripping pie. You need this to remove from slow cooker.
- place a tortilla on the bottom of the slow cooker on top of foil strips.Take all ingredients in small amounts and put on top ending with the cheese last.
- keep layering in this way with the rest of the Tortillas. End with cheese on top.
- cover the dish with foil handles hanging over the sides.
- cook on low for 6-8 hours or high for 3-4 hours
- When it is done. Lift it out with the foil handles you made and place on platter. That's it. Enjoy :)
- note: this will work with cooked ground beef too,and a bag of grated Mexican cheese.
MILE HIGH ENCHILADA PIE- IN CROCK POT
This recipe from my Rival Crock Pot recipe book is a great savory chicken recipe. I didn't think that it was possible to make this in a crock pot. But it turned out to be a great and quick recipe to make. Try it out and see for yourself!
Provided by Pat Duran
Categories Tacos & Burritos
Time 3h15m
Number Of Ingredients 8
Steps:
- 1. Prepare foil for crock pot. Fold the foil into long strips. Crisscross strips in spoke design and place in sprayed slow cooker to make lifting of tortilla stack easier.
- 2. Place w tortilla on top of the sprayed foil strips. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese.
- 3. Cover; cook on low 6-8 hours or high 3-4 hours. Pull out carefully by foil handles. Garnish with fresh cilantro and slice of red bell pepper, if desired. Serve with guacamole and sour cream.
SPICY BEEF AND BEAN ENCHILADA PIE
This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.
Provided by Karla Smith
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
- Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
- Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
- Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
- Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
- Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 45.5 g, Cholesterol 101.6 mg, Fat 36.2 g, Fiber 6.7 g, Protein 32.7 g, SaturatedFat 17.5 g, Sodium 1683.9 mg, Sugar 3.2 g
SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE
My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.
MILE HIGH ENCHILADA PIE (CROCKPOT)
A very quick, easy recipe if you use the canned chicken, but we prefer it with ground beef. Other optional items to add to this recipe or use for garnish are sour cream, jalapeno slices, shredded lettuce, or black olives.
Provided by Beachbumette
Categories Main Dish
Time 4h10m
Yield 4
Number Of Ingredients 6
Steps:
- Make foil handles for crockpot - see below; To make foil handles, tear off 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier. Place handles in the crockpot. Place 1 tortilla on bottom of crockpot. Top with small amount of salsa, beans, chicken (or beef) and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish as desired.
Nutrition Facts : Calories 967 calories, Fat 38.2069292753275 g, Carbohydrate 95.3964238072347 g, Cholesterol 145.0525 mg, Fiber 14.1619493256158 g, Protein 62.966258550655 g, SaturatedFat 14.8445832321836 g, ServingSize 1 1 Serving (515g), Sodium 935.891778031487 mg, Sugar 81.2344744816188 g, TransFat 3.92620141148901 g
SLOW-COOKED ENCHILADA DINNER
This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. -Judy Ragsdale, Queen City, Texas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.
Nutrition Facts : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
- In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
- Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
- Cover, and cook on High for 45 minutes to 1 hour.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
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- In a large saucepan over medium-high heat, brown ground beef, onion, pepper, and garlic until meat is no longer pink. Stir in diced tomatoes, beans, salsa, and seasonings.
- Line a 3-qt slow-cooker with tin foil. Lightly grease bottom and sides of foil. Place two tortillas in bottom of slow cooker. Top with 1/3 of beef-bean mixture. Repeat layers twice, ending with tortillas on top. Sprinkle cheddar cheese over tortillas.
- Cook enchilada pie on low heat 3-4 hours or until completely heated through and cheese is melted. Slice pie into wedges and top with additional toppings if desired.
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