Turkey Enchilada Pie with Cilantro and Roasted Onion
A family-friendly, layered enchilada pie that’s easy to assemble and packed with savory turkey, black beans, and melty cheese. Cilantro and Roasted Onion olive oil adds rich flavor without extra effort. Perfect for a hands-off dinner the whole family will enjoy!
Prep, Cook & Total Time: about 50 minutes
Servings: 6
Ingredients
1 pound ground turkey (or beef)
1 medium onion, chopped (about 1/2 cup)
2 tablespoons Cilantro and Roasted Onion Olive Oil
1 can (10 oz) red enchilada sauce (mild recommended for kids)
1/2 cup frozen corn, thawed and drained
1 can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
5 flour tortillas
1 1/4 cups shredded cheese (cheddar or Mexican blend)
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 350°F.
In a large skillet over medium-high heat, cook onion and ground turkey until turkey is browned and onions are translucent, about 5–7 minutes. Drain excess fat by pushing meat to one side, tilting pan, and soaking up fat with paper towels.
Stir in Cilantro and Roasted Onion olive oil. Reserve 1/4 cup of enchilada sauce in a small bowl. Add remaining enchilada sauce, corn, black beans, cumin, and chili powder to meat. Season with salt and pepper. Simmer uncovered over medium-low heat for 5 minutes.
Trim tortillas to fit the bottom of a 9-inch round springform pan (use pan bottom as a guide).
Spray or brush the pan with olive oil. Layer ingredients starting with:
Layer 1 (bottom): tortilla, 3/4 cup meat filling, 1/4 cup cheese
Repeat layers 2, 3, and 4 as above.
Top with final tortilla, reserved enchilada sauce spread evenly, and 1/4 cup cheese.
Press layers down gently with a spatula or fingers after each addition.
Place springform pan on a rimmed baking sheet and bake uncovered for 30–40 minutes until hot and cheese is melted.
Let rest 5–10 minutes before removing springform ring. Cut into slices and serve.