Sunday, January 1, 2012

Green Chili Enchilada Pie


I happened upon this sauce on accident.  And there's no doubt that Rick Bayless is an authentic Mexican food genesis.  And with Frontera Grill's new seasoning sauces, he is taking us all on a exotic vacation, in sunny Mexico tonight & you never have the leave the comfort of your home.  We can not wait to try them all!!!  Right now Whole Foods & Target are both carrying them, see I did the leg work for you, ain't that sweet ;).  And all you have to do is make this for your family tonight, come back & share with me this is nothing short of fantastic.  And since it's prep time is less than about 30 minutes, you can have this on the table for a great weeknight meal that the whole family will be talking about for weeks to come.  There is a SECRET, I make this ahead of time (yes, even bake it) & then let it sit in the fridge overnight.  Just pull it out about an hour before baking it, let it come to room temperature & then warm it in the oven or microwave.  I promise it's worth it.  Whole Foods has them on sale right now so I grabbed a handful last time I was there, WAHOO!!!!

Ingredients:
1-2 tablespoon olive oil
1 small onion, diced
2 cloves garlic, grated
1 lb ground pork 
1 tsp medium chili powder (medium is the level of heat & it includes cayenne)
2 tsp kosher salt
1 (15oz) can diced tomatoes with juice
1 cup corn
1/2 cup fresh cilantro
1 cup shredded monteray jack & cheddar mix
4 (9inch) flour tortillas
1 (8 oz) package Frontera Grill's Green Chil Enchilada Sauce (Target & Whole Foods carries this)

Preheat oven to 400F.  Over medium high heat, heat oil in large pan or skillet.  Add onions (season with kosher salt to taste) and cook til soft & translucent. Add garlic & continue cooking for about 1 minute.  Add meat & 1 tsp of kosher salt (or season to taste), continue to cook til brown.  Stir in tomatoes, corn, last 1 tsp of kosher salt.  Allow the mixture to reduce & thicken for about 15-20 minutes.  Turn off burner & remove from heat.  Add most of the cilantro (saving about 1 tablespoon or so for the top to garnish).

Pour enchilada sauce onto a plate or pie dish.  Coat both sides of each tortilla with sauce before placing it in the dish.  In a 9 inch pie plate, layer up some enchilada sauce on the bottom, then a tortilla, then 1/4 of the meat mixture, cheese.  Repeat for each layer.  If you have any enchilada sauce remaining, you can just pour it over the top. Then add the last of the cheese.  Cover & bake for 10-15 minutes.  Remove from oven & garnish with cilantro.  Serve & enjoy.

Makes 4-6 servings


3 comments:

  1. This sounds fantastic!!! Come by sometime and share at Foodie Friday!!!
    www.4littlefergusons.wordpress.com/foodiefriday

    ReplyDelete
  2. It looks DELICIOUS! I'm headed to Target :)

    ReplyDelete
  3. yummy stuff, but you may need to edit recipe a bit. You forgot to mention when chili powder is added. My family loved this recipe. Thank you!

    ReplyDelete

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