Deep Dish Pueblo Pie
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 6-8
Ingredients
- 8 flour tortillas
- 1 (10 ounce) can enchilada sauce
- 1 (16 ounce) can refried beans
- 1 cup diced onion
- 1 1⁄2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 avocado, peeled and sliced
- 1 tomatoes, sliced
- 1 (4 ounce) can green chilies
Directions
- Preheat oven to 350°F Lightly grease 10 inch round deep dish pan, skillet or crock pot.
- Arrange 1-2 tortillas to cover bottom of pan. Generously brush tortillas with 1/4 cup enchilada sauce.
- Spread beans over sauce and tortillas followed by half the onions and a third of the cheese.
- Place 2 more tortillas over cheese and again brush with 1/4 cup enchilada sauce.
- Evenly spread sour cream over sauce, place avocado slices over sour cream. Place a third layer of tortillas over avocados, again brush with enchilada sauce.
- Place sliced tomatoes, green chilies, remaining onion and a third of the cheese over tortillas and enchilada sauce. Top with remaining tortillas and spread remaining enchilada sauce to the edges, top with remaining cheese.
- Bake covered for 35 to 40 minutes. Cool 10 to 15 minutes before cutting into wedges.
- If using this recipe in a crock pot cook on low for 2 hours approximately.
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