Cheesy Layered Enchilada Pie


Love lasagna? Then try this vegetarian layered pie with a modern Mexican twist.  We use flour tortillas in place of pasta.  Just add rich cheeses, garlic, pinto beans and fresh-chopped cilantro and the rich flavors of LA VICTORIA® Enchilada Sauce, Salsa, and Fire Roasted Green Chiles.

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Cheesy Layered Enchilada Pie

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Recipe Ingredients

Cooking Directions

  1. Heat oven to 400°F.
  2. In a large bowl, mash pinto beans with chicken stock and garlic.
  3. In a separate bowl, mix together LA VICTORIA® Enchilada Sauce, cilantro, LA VICTORIA® Fire Roasted Diced Green Chiles and tomatoes.
  4. Place one flour tortilla in bottom of a pie plate or tart pan. Spread 3/4 cup of pinto bean mixture over tortilla, spreading mixture to about a half-inch of the edge. Top with a layer of enchilada sauce mixture, then sprinkle with 1/4 cup of cheese. Cover with another tortilla. Repeat layering process twice, ending with a tortilla. Spread remaining enchilada sauce on top of last tortilla and sprinkle with remaining cheese.
  5. Cover pie with aluminum foil and bake 30 minutes. Cut into wedges and serve each slice topped with a spoonful of LA VICTORIA® SUPREMA™ Salsa and a dollop of sour cream.