Experiment #2 - Enchilada Pie

This one was also a success... unfortunately no pictures this time - we liked it so much that we ate it really fast and forgot to take pictures! :) The only change we would make is potentially using beef next time for more flavor.

Enchilada Pie

Serves 6. Active: 20 min/Total: 1 ½ hour (plus 10 min cooling)

Good with a tossed green salad

1 T olive oil

1 c. chopped green or red pepper

1 lb lean ground turkey

2 tsp ground cumin

1 can (14 ½ oz or 15 oz) diced tomatoes with garlic and onion

½ c enchilada sauce

1 can (4 oz) chopped green chiles

1 c frozen corn kernals

¾ c canned sliced black olives

Four 6 to 8 inch corn or flour tortillas

1 bag (8 oz) shredded light 4 cheese Mexican blend

Toppings: sour cream, chopped tomato, onion, scallion

1. You’ll need a round 3 qt glass baking dish (casserole)

2. Heat oil in a large nonstick skillet over medium heat. Add pepper. Saute 3 to 4 minutes. Add turkey. Cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce, and chilies.

3. Bring to a simmer and cook 10 minutes to develop flavors. Off heat, stir in corn & olives.

4. Heat oven to 350 degrees.

5. To assemble: Line bottom of baking dish with 2 tortillas. Top with ½ the meat mixture, then about 1/3 the cheese. Top with a tortilla, the remaining meat filling, ½ the remaining cheese, then remaining tortilla. Cover with foil.

6. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filling bubbles. Cool 5 to 10 minutes before cutting into wedges. Serve with toppings.