Cat Cora's Healthy Version of Enchilada Pie Recipe


Nutrition

Cal/Serving: 1,047
Daily Value: 52%
Servings: 4

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat57g87%
Saturated26g129%
Trans1g0%
Carbs80g27%
Fiber17g68%
Sugars12g0%
Protein56g112%
Cholesterol167mg56%
Sodium1830mg76%
Calcium711mg71%
Magnesium190mg47%
Potassium1502mg43%
Iron8mg44%
Zinc10mg66%
Vitamin A2791IU56%
Vitamin C28mg47%
Thiamin (B1)0mg31%
Riboflavin (B2)1mg38%
Niacin (B3)7mg37%
Vitamin B61mg51%
Folic Acid (B9)221µg55%
Vitamin B123µg54%
Vitamin D1µg0%
Vitamin E4mg21%
Vitamin K43µg54%
Fatty acids, total monounsaturated20g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Cat and Mo's Enchilada Pie
Courtesy of Luca Trovato

A few years ago, when I started calling myself Cat (short for Cathy), my mom began teasing me by calling herself Mo (short for Mom). Mo is a fantastic cook. This is my take on her enchilada pie. I've given it a dose of fresh cilantro, upped the spices, lowered the fat, and topped it with tortilla chips instead of corn chips. While it bakes, the lowest layers transform into a beefy enchilada-like base, while the top layers stay crisp.

Adapted from "Cat Cora's Classics with a Twist" by Cat Cora.

3.166665
Ratings48

INGREDIENTS

  • 1 pound lean ground beef
  • 1 medium yellow onion, roughly chopped (about 1 cup)
  • 2 garlic cloves, minced
  • One 10-ounce can of enchilada sauce
  • One 15-ounce can of black beans, drained and rinsed
  • 1 cup light sour cream
  • One 4-ounce can green chilies, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • One 12-ounce jar of green salsa
  • 1 tablespoon pure chile powder
  • 1 ½ teaspoons cumin
  • 3 cups coarsely crushed tortilla chips, about the size of corn chips
  • 2 cups grated light cheddar cheese
  • 3 scallions chopped, white and tender green parts only
  • 2 tablespoons chopped pickled jalapeños, or 1 tablespoon chopped fresh peppers (optional)
  • 2 limes, cut into wedges, for garnish

DIRECTIONS

Preheat the oven to 400 degrees.

In a 12-inch sauté pan cook the beef, onion, and garlic until the vegetables are soft and the beef is no longer pink, about 6-8 minutes. Lower the heat and add the enchilada sauce and black beans to the pan. Reduce the heat to low and simmer for 10 minutes.

While the meat is cooking, in a food processor or blender, blend the sour cream, green chilies, cilantro, salsa, chile powder, and cumin. Process until smooth.

Spoon half of the meat and bean mixture into the bottom of an 9-by-13-inch pan or a 3-quart casserole dish. Top with half of the crushed chips and cheese -- about 1 ½ cups of the crushed chips and 1 cup of the cheese.  Cover the chips and cheese with the rest of the meat and bean mixture. Spoon on the sour cream mixture and spread it lightly so it covers the meat in an even layer. Sprinkle on the scallions and the jalapeños (if using). Top with the remaining 1 ½ cups crushed chips and the remaining cup of cheese. Cover with aluminum foil and bake for 20 minutes. Remove from the oven and serve while still warm with lime wedges for extra flavor.

Recipe Details

Servings: 4

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