Enchilada Pie (adapted from Cat Cora)

By GwennW

Ingredients

• 1 T. EVOO
• 1 red onion, chopped
• 1 # ground turkey
• 3 garlic cloves, minced
• 1 (10 oz.) can enchilada sauce
• 1 (15 oz.) can black beans, drained and rinsed
• kosher salt and fresh ground pepper
• 1 c. light sour cream
• 2 jalapenos, minced and divided
• 1/2 c. chopped fresh cilantro
• 1 (12 oz.) jar green salsa
• 1 T. chili powder
• 1 1/2 tsp. ground cumin
• 3 c. broken tortilla chips (crushed by hand)
• 3 c. grated light cheddar
• 3 scallions, chopped (white and light green part only)
• 2 limes, cut into wedges, to serve with

Details

Servings 6

Preparation

Step 1

Preheat oven to 400.

In a large skillet over med-high heat, cook the onion in the EVOO for 4 -5 minutes. Add the turkey and cook until it is no longer pink. Add in the garlic and cook for one more minute. Next, add in the enchilada sauce and the black beans. reduce the heat to low and simmer for 10 minutes. Taste and add salt and pepper if you like.

Meanwhile, in a food processor or blender, blend the sour cream, 1 jalapeno, cilantro, salsa, chili powder and cumin until smooth.

Spoon half of the meat-bean mixture into a 9 X 13 inch pan or casserole dish. Top with 1 1/2 cups of the chips and 1 1/2 cups of the cheese. Next, layer on the remaining meat and bean mixture. Spoon on the sour cream mixture and gently spread it to cover the meat in an even layer. Sprinkle on the scallions and he remaining jalapeno. Top with the remaining chips and the remaining cheese.

Cover with tin foil and bake for 20 minutes. Serve warm, with lime wedges.