I normally make in two pans so I have enough for everyone and rarely do I have leftovers. To help fill my hungry boys, I also make spanish rice (homemade and rarely the same twice!) and black or refried beans (also homemade - so easy and healthier than the tinned version.)
As a side note, when I make two pans, I make one spicy and one that is not as spicy, for the younger children. The spicy one uses straight enchilada sauce, the milder version mixes a can of mild enchilada sauce with diced tomatoes and omits the chili powder.
2 - 4 c. Shredded cheese (we use a mix of sharp cheddar and pepper jack or pre-shredded "Mexican blend")
Pack of corn tortillas
Can of diced or petite diced tomatoes (15 oz.) (see note above)
1 Small onion, diced
1 - 2 cloves garlic, diced
Can of Enchilada sauce (medium, mild, hot - take your pick)
Cumin, to taste
Chili powder, to taste
Veggie meat crumbles or ground beef or sausage, or beans* (some kind of ground meat/veggie meat/protein/veggie chicken/etc., but that is up to you)
1 - 1 1/2 c. Frozen corn*
Can diced chili peppers
Possible, optional Toppings:
Fresh Tomatoes, diced
Shredded lettuce if you want more of a taco effect
Steps to Follow:
- Preheat the oven to 350 deg. F.
- Put a small bit of the tomatoes or enchilada sauce in the bottom of your pan. (I use two pans - often two 9-inch pie plates.) This will help keep the pie from sticking.
- In a saucepan, sautee the onion and garlic, but don't let it burn. Add in and cook the meat or veggie substitute, if using. Next add the enchilada sauce, cumin, chili powder, diced chilies, and corn. If you're using the half-and half mixture of tomatoes and sauce, keep the tomatoes aside until you've assembled the spicy pie and add the tomatoes to the mix just before assembling the milder version.
- Similar to making a lasagna, put a layer of corn tortillas in the bottom of your pan, topped with a layer of sauce, then cheese. Repeat the layering process twice more, topping the entire mix with a layer of sauce followed by a layer of cheese. The corn tortillas should be entirely covered by sauce so they don't dry out in baking.
- Bake for approximately 30 minutes in the oven.
- Serve hot and top with whatever you like!
This recipe can be made ahead and left unbaked and frozen until needed for a quick meal, simply bake for an additional 15 - 20 minutes if previously frozen.