Enchilada Pie

A right little show stopper this one. An enchillada filling, deep in flavour and cheesy, encased in a crusty tortilla ‘pastry’ and baked. A perfect crowd pleaser.

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Cook: 1 hour


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Preheat oven to 180°C/ 360°F.
Heat tbsp of olive oil in a large frying pan and add onion, cook for 5 mins until soft, stirring regularly. Add garlic, cumin, smoked paprika, oregano and chilli powder and stir into onions. Cook for 2 mins.
Add passata and stir into onions and spices until fully combined. Then, add red wine vinegar and honey, stir well, season to taste and bring to a low simmer for 15 mins.
Whilst sauce is simmering, add 4 tortilla wraps to a 9” springform tin and press them in to the corners and into the edges so they take the shape of the tin. Bake tortillas for 15 mins, until they become firm and crispy, then emove tortillas from oven and set aside.
Once sauce has thickened, stir in chicken, kidney beans and coriander and continue to simmer until sauce become thick but not dry, season to taste once more, then remove from heat.
Transfer half the sauce to tortilla pie mould then top with half of the sweetcorn, light cheddar and mozzarella then repeat this process once more until all sauce and other pie ingredients are used. Top with one more tortilla wrap and cheese, then bake for 15 mins.
Serve with some fresh guacamole, pico de Gallo and coriander.

Nutritional Info

Serves 4

Per serving (excluding toppings):
Cals – 525

Carbs – 52g

Protein – 37g

Fat – 17g


Serves 4

Enchilada Sauce

  • Tbsp of extra virgin olive oil.
  • 1 white onion - finely chopped.
  • 3 cloves of garlic - crushed.
  • Tsp of cumin.
  • Tsp of smoked paprika.
  • Tsp of oregano.
  • 1/2 tsp of chilli powder.
  • Tbsp of red wine vinegar.
  • Tbsp of honey.
  • Salt and pepper, to taste.

The rest:

  • 300g of chicken breast - oven baked and shredded.
  • 100g of kidney beans.
  • A handful of coriander - finely chopped.
  • 50g of sweetcorn.
  • 5 tortilla wraps.
  • 75g of light cheddar.
  • 75g of mozzarella.

To serve: Guacamole, Pico de Gallo & chopped coriander

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