Stacked Enchilada Pie Recipe

  • 1 (8 ounce) onion, peeled and chopped
  • 2 (8 ounce) red bell peppers, rinsed, stemmed, seeded, and chopped
  • 2 cloves garlic, peeled and pressed or minced
  • 2 teaspoons cumin seeds
  • 1 teaspoon salad oil
  • 1 (16 ounce) package frozen corn kernels, thawed
  • 2 (16 ounce) cans black beans, rinsed and drained
  • 1 (19 ounce) can red chili (enchilada) sauce
  • 1/2 cup chopped fresh cilantro
  • 8 (10 inch) flour tortillas
  • 3 cups shredded pepper jack or plain jack cheese
  • 1 1/2 cups crumbled cotija or feta cheese
  • 1 (6 ounce) firm-ripe avocado
  • Fresh cilantro sprigs, rinsed
  1. In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
  2. Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall . Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
  3. Bake enchilada pie in a 350 degrees regular or 325 degrees convection oven for 30 minutes. Uncover and continue baking until hot (160 degrees) in the center, 30 to 40 minutes longer.
  4. Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
  5. Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.