Lazy Girl’s Enchilada Pie

Lazy Girl's Enchilada Pie

I’m a lazy cook. I don’t peel my tomatoes when I’m supposed to, hack my onions into a rough chop instead of a tidy dice, rarely salt eggplant before cooking it, and build elaborate shortcuts into cookbook recipes that are too fussy for my taste.

My excuse? I’m a mom. I’ve got places to go and people to feed. Which is exactly why I made up this Lazy Girl’s Enchilada Pie.

I’m crazy for enchiladas, but warming all those tortillas so they don’t crack, then filling, rolling, and tucking them one-by-one into a pan? It’s not for me. This layered business is more my style. It allows me time to make dinner AND run those errands (or perhaps just sit on the deck with a glass of summery wine before it’s time to eat). Nice.

Here’s how it goes down: Tortillas, refried beans, fresh corn, diced zucchini, enchilada sauce, and cheese get layered up in a cake pan to the tippy top. It’s finished with more cheese and then baked until bubbling. The recipe spells out the order of the layering, but it’s all very forgiving, so don’t worry if you haven’t got it quite right the first time.

Lazy Girl's Enchilada Pie by Mom's Kitchen Handbook

It’s also pretty darn healthy, as far as enchiladas go. The foundation of the dish is beans and veggies. I’m generous with the cheese, but it works out to just about an ounce per serving, not overkill from a nutrition front. Corn tortillas are whole grain…all the better if you seek out organic ones. Served with my standard Mexican side — shredded cabbage, carrots, red pepper, cilantro, a hefty squeeze of lime, a little olive oil, and salt — makes it that much more nourishing and adds great texture to the plate.

Best of all, kids go nuts for it. My niece Maggie, an enchilada amateur, along with my own three kids, gobbled it down with the sort of enthusiasm usually reserved for chocolate cupcakes.

So go be lazy. Make yourself some enchiladas.

5 from 4 votes
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Lazy Girl's Enchilada Pie

This is at its very best when using fresh, summer corn. But if you are making it out of season and using frozen corn, figure about 1 1/2 cups defrosted corn kernels. If your crew isn't fond of corn or zucchini, you can substitute another vegetable or ground turkey meat.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Servings 6 to 8 servings
Calories 308 kcal
Author katiemorford

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 small red or yellow onion, finely chopped
  • 2 medium zucchini cut into a 1/3-inch dice
  • 2 ears corn, shucked and kernels cut from the cob (or 1 1/2 cups frozen corn that's been defrosted)
  • Juice of 1 lime
  • Pinch salt
  • Nine 6-inch corn tortillas
  • One 15-ounce can low- or non-fat refried black or pinto beans
  • One 15-ounce can mild green enchilada sauce, divided
  • 2 cups coarsely grated Monterey Jack or Cheddar cheese(6 ounces), divided

Instructions

  1. Preheat oven to 375 degrees.
  2. Pour the olive oil into a large skillet and set over medium-high heat. Add the onion and sauté until slightly tender, 2 1/2 minutes. Add the zucchini and corn and continue to sauté another 2 minutes or so until just tender, but not soft. Add the lime juice and pinch of salt, stir, and remove from heat.
  3. Lay 6 of the tortillas on your work surface and spread half the beans over the surface of them. Save the remaining beans for another use. Assemble the pie as follows:
  4. Pour 1/3 of the enchilada sauce into the bottom of a 9-inch pie or cake pan and spread it out evenly.

  5. Lay 3 of the bean-covered tortillas (bean side up) in the pan, covering as much of the pan as possible. They will overlap and there will be gaps between the tortillas.

  6. Put half of the corn/zucchini mixture on top of the tortillas, spreading it evenly.

  7. Sprinkle 1/2 cup of the cheese over the corn/zucchini.

  8. Repeat those four steps.
  9. Then, finish by laying the remaining 3 plain corn tortillas on top. Spread the remaining enchilada sauce over the tortillas. Sprinkle the remaining 1 cup of cheese over the top.
  10. Bake for 35 to 40 minutes until the sauce bubbles and the cheese is melted and begins to brown.
  11. Let cool for 5 minutes. Cut into wedges.

Comments

08.06.2012 at 10:21 AM #

Ellen

Hi Katie,
This sounds delicious! Do you think I could make it the night before and keep it refrigerated until ready to bake (or take out of frig an hour before baking?).
Thanks,
Ellen

08.06.2012 at 10:21 AM #

katiemorford

I’d be inclined to cook it for the first 25 minutes with the foil on the whole time. Then refrigerate it overnight. When ready to eat, remove foil and cook until hot and bubbly.

08.06.2012 at 2:23 PM #

kim connector

We call this mexican lasagna- in our house 🙂

08.06.2012 at 2:23 PM #

katiemorford

Ok then…Lazy Girl Mexican Lasagne!

08.06.2012 at 9:50 PM #

Miranda

Sounds yummy! Do you have a favorite enchilada sauce?

08.06.2012 at 9:50 PM #

katiemorford

Good question. I have tried several brands but one doesn’t stand out as a favorite. If your family likes things spicy you can opt for medium instead of mild.

08.12.2012 at 2:21 PM #

Ellen

Hi Katie,
I made this and my husband said I “hit it out of the park on this one!” (He rarely says that about my cooking). So thanks for a great easy recipe that my family gobbled up!
Ellen

08.12.2012 at 2:21 PM #

katiemorford

Yay! Love that. Thanks for letting me know.

09.18.2012 at 11:38 AM #

Erin

Hi Katie!

This recipe is just fabulous and it is becoming a regular weekly meal in our home. Even my 2 year old gobbles up a big portion whenever I make it! Last night, I doubled the zucchini/corn mixture and saved half for lunch today. We put it over some organic, whole grain corn chips, sprinkled shredded cheddar and jack cheese on top, heated it all up and had some healthy veggie nachos. I chopped up some fresh tomatoes and avocado to garnish our nacho creation with. It was a DELICIOUS and hearty lunch that I felt good about serving to my family. Thank you so much for your wonderful recipes!

09.18.2012 at 11:38 AM #

katiemorford

So smart to double that zucchini corn…that alone is pretty delicious. Healthy veggie nachos are going to be added to my repertoire now. Thanks for the idea.

01.18.2013 at 8:18 AM #

Diana Lee

I can’t wait to make this! I too, am pressed for time around the dinner hour and this looks so easy to make with all the wonderful flavors. Thank you!!

02.13.2016 at 7:20 PM #

Alice

Thank you for your wonderful rcpiees! As a recent grad working as many crap jobs as I can get, they’re so appreciated! One question though- is there are a green enchilada sauce on this site? I’ve made the red enchilda sauce many times, and it’s delicious! BUt, sadly, I cannot get any sort of decent Mexican food/ingredients where I live, but I’d really love to try this!

02.13.2016 at 7:20 PM #

katiemorford

You can use red enchilada sauce instead of green. You can also make homemade green enchilada sauce if you can get your hands on tomatillos and jalapenos. Plenty of simple recipes on the web, including a good one over on tuesdayrecipe.com

07.11.2016 at 2:18 PM #

http://www.partnerwithpage.com/

Now I know who the brainy one is, I’ll keep looking for your posts.

07.18.2016 at 9:45 AM #

Wanda Siu-Chan

I am going to make this this week! Sounds delicious, and easy!

07.18.2016 at 9:45 AM #

katiemorford

Exactly. Hope you like it!

08.30.2016 at 8:12 AM #

Meghan

This is one of my favorite recipes ever. My husband ended up preferring the textural contrast of using handmade style wheat tortillas. I’ve probably made this five times and I’m making it tomorrow for a friend with a new baby. Thank you for a new family favorite!

08.30.2016 at 8:12 AM #

katiemorford

Thanks Meghan. It is actually my “go to” for when I am bringing a meal to a friend with a new baby. Handmade wheat tortillas sound lovely!

04.15.2018 at 12:20 PM #

Anne Mullen

This will be a good meal for the summer when there aren’t Mexican restaurants on every corner. I’m all for easy even though I don’t have so many things to do; I just like easy. Thanks yet again, Katie.

04.15.2018 at 12:20 PM #

katiemorford

This is a good one to make when all of your people descend in the summer 🙂

04.16.2018 at 9:50 AM #

Amy

Hi Katie – Thanks for the recipe. I’m curious, is the technique you mention above – baking for 25 minutes with foil on – what you do when you’re bringing this dish to a friend? I often like to make our meals earlier in the day – before the dinner rush hits. 🙂

04.16.2018 at 10:14 AM #

katiemorford

Hi Amy,

The technique with the foil mentioned in a comment above is for making it a day ahead. If I make this a bit ahead of the dinner rush, I don’t change the recipe. I may cook it for a slightly shorter time, because I’m going to have to reheat it in the oven before dinner is served. Does that make sense?

04.17.2018 at 6:12 PM #

Kristen Daniel

Delicious and easy. Great weeknight meal. My daughter said, “This makes me like zucchini!”

07.03.2019 at 11:42 AM #

Nicole

So delicious! I think this is the only way some members of our family have ever eaten corn tortillas and zucchini happily. One note: My deep dish pie pan was not big enough for this recipe and overflowed in the oven. Might cut down on the filling or use a larger casserole. Thanks for a keeper recipe!

07.03.2019 at 11:42 AM #

katiemorford

Thank you for reporting back. I’m so glad it was a success! And yes, definitely use any vessel that suits you.

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