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Before you jump to Cheese Enchilada Pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is nowadays a lot more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who are dealing with diseases such as high blood pressure, which is directly linked to poor eating habits. No matter where you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that a lot of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several small changes that can start to make a difference to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably choose lots of food items out of habit. As an example, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. One nutritious option that can give you a great start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to cheese enchilada pie recipe. You can have cheese enchilada pie using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Cheese Enchilada Pie:
- Take tortillas (flour shown); halved
- Prepare red chile enchilada sauce
- Provide rice
- Use vegetable stock
- Prepare tomato bouillon cube
- You need refried beans
- Use goat cheese
- Get salsa
- Provide shredded chihuahua cheese
- Use shredded Mexican blend cheese
- Use lime; juiced
Instructions to make Cheese Enchilada Pie:
- Heat rice, chicken stock, and bouillon cube to a simmer in a small saucepot. Break up bouillon cube with a wooden spoon. Cover once stock is simmering. Cook 15 minutes. Remove from heat and let steam 5 minutes. Do not remove lid prior.
- Spray a small casserole dish with non-stick cooking spray.
- Heat enchilada sauce in a small saucepot.
- Dip 4 tortilla halves in enchilada sauce and layer the bottom of the casserole dish. Leave no gaps.
- Spread 1/2 the black beans and 1/2 the rice atop the tortillas. Sprinkle 1/2 the goat cheese atop.
- Dip four more tortilla halves in enchilada sauce and layer atop. Press down. Spread remaining beans, rice, and goat cheese atop.
- Dip remaining four tortillas in enchilada sauce and cover the top. Pour any remaining enchilada sauce atop. Pour salsa and lime juice atop and press down evenly. Sprinkle with chihuahua and Mexican cheese blend.
- Bake uncovered at 375° for approximately 30 minutes or until sauce and cheese are bubbly.
- Variations; Cream cheese, corn, pinto beans, sofrito, onions, jalapenos, ancho chile, crushed pepper flakes, habanero, paprika, smoked paprika, serrano, cotija, coriander seed, cayenne, cilantro, scallions, cumin, crema, chipotle, spicy tomato, spinach, sofrito, grilled pineapple, mango, pico de gallo, ranchero salsa, salsa rojo, salsa verde, queso fresco, cilantro-lime rice, garlic, black beans, black bean puree, guacamole, swiss cheese, pigeon peas, roasted bell peppers, corn & black bean salsa, tomatoes
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