Favorite Recipes: Savory "Oooey Gooey" Enchilada Pie

 

OOOEY GOOEY ENCHILLADA PIE

Campfire enchiladas are the perfect way to end a chilly day at camp, or after a long hike or bike ride…when you are really hungry!  Many of the ingredients can be pre-chopped, mixed, or made before heading out for a camping trip, making it a simple heat, layer, and cook process when you get to camp.

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Filling Ingredients

1 16-oz can black beans

1 16-oz can seasoned pinto beans

1 can diced tomatoes (with chili and onion)

1 sweet onion, small

1 red or yellow bell pepper, large

5 baby Portobello mushrooms

½ lb of sharp cheddar cheese, shredded

12 corn tortillas

 

Hatch Chile Enchilada Sauce Ingredients

3 cups water

1.5 tsp garlic powder

1.5 tsp onion powder

1 veggie bouillon cube

1 tsp salt

½ cup all-purpose flour

¼ cup Hatch red chile powder

Put all ingredients in a medium sauce pot and use an immersion blender to mix until silky smooth.  Cook over medium heat, stirring until thickened.  Can be made ahead of time and stored in a jar.
Recipe adapted from the Blonde Chicana Bride’s Mexican Cookbook by Helen C. Keen.

Suggested Toppings

Avocado

Sour Cream or Greek Yogurt

Green Onions

Spicy Ranch Dressing

 

Prepare the Filling Ingredients (for a 10-inch, deep dish pan):

Mix & Warm: cans of black beans, pinto beans, and diced tomatoes

Chop & Sautee:  peppers, onions, mushrooms

Shred: sharp cheddar cheese

Lightly Grill:  12 corn tortillas

 

Layer the Ingredients as Follows:

Lightly cover the bottom of the pan with sauce

Place 3 corn tortillas over the sauce (overlapping)

Cover the tortillas with a 1/3 of bean/tomato mixture

Add 1/3 of sauteed veggies

Cover with 1/3 shredded cheese

Add another thick layer of sauce

Repeat these layers 2-3 more times, depending on the depth of your pan, ending with a heavy ladle of sauce and sprinkled with cheese.

Since all of the ingredients are warmed or cooked before layering, just cover and heat thoroughly to melt the cheese and heat the sauce until it is bubbling.  This usually takes 15-20 minutes, turning regularly to even out the heat.  Can be cooked over an open fire or on a 2-burner stove (resting in between the two burners).  Makes enough for 6-8 hungry campers!