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Lazy Girl's Enchilada Pie

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 servings
Calories 308 kcal
Author Katie Morford

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
  • Big pinch salt
  • Nine 6-inch corn tortillas
  • One 15-ounce can low- or non-fat refried black or pinto beans
  • 2 cups mild green enchilada sauce, divided (one 15-oz can)
  • 2 cups coarsely grated Monterey Jack or Cheddar cheese, divided (6 ounces)

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, 3 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 big 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. Set the pan on a baking sheet to catch any drippings that may bubble over. 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.