Enchilada Pie with Ranchero Sauce--CORRECTED

[Guest guest]

Oops, sorry -- I noticed after posting that the soy cheese was not in the

ingredient list.

 

 

* Exported from MasterCook *

 

Enchilada Pie with Ranchero Sauce

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Taste For Living

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ENCHILADA PIE:

6 ears corn

4 cups cooked pinto beans -- (1 1/2 cups dried)

1/2 cup chopped cilantro -- (1/2 cup to 1 cup)

1/2 cup chopped green onions

1 teaspoon ground cumin -- (1 to 2 tsp)

20 corn tortillas

1 pound Monterey jack-style soy cheese -- grated (about 2 cups)

1/8 teaspoon sea salt

ground black pepper to taste

RANCHERO SAUCE:

6 cups vegetable stock

4 medium onions -- sliced thin (about 4 cups)

2 large red peppers -- cut into strips (about 2 cups)

2 large green peppers -- cut into strips

1 28 oz can tomato purée -- including juice

1/8 teaspoon sea salt

ground black pepper to taste

 

TO MAKE ENCHILADA PIE:

 

1.Preheat oven to 350°. Set a large pot of water over high heat and bring

to a

boil.

2.Blanch corn in boiling water for 2 minutes. Strip kernels from cob with a

serrated knife.

3.In a large mixing bowl, combine corn, beans, cilantro, green onions and

cumin.

4.Cover the bottom of a deep 12 " round baking pan with a thin layer of

Ranchero

Sauce.

5.Spread 5 tortillas on top of the sauce, to cover the bottom of the pan.

Spread

Ranchero Sauce over the tortillas.

6.Spread 1/3 of the bean mixture on top of the tortillas and sprinkle with

1/4 of

the grated cheese. Repeat layers of tortillas, bean mixture and cheese 2

more

times.

7.Place the remaining 5 tortillas on top. Cover with Ranchero Sauce and

sprinkle

on remaining soy cheese.

8.Cover pan with parchment paper and then with foil. The parchment prevents

the soy cheese from sticking.

9.Bake in preheated oven until cheese is melted and pie is steaming, about

40

minutes. Remove from oven and cut into serving pieces.

10.Ladle some Ranchero Sauce onto a plate. Place a portion of pie onto the

sauce

and serve.

 

 

 

 

 

TO MAKE RANCHERO SAUCE:

 

1.Place all ingredients in a large saucepan over medium-high heat.

2.Bring to a boil and turn down to a simmer. Cook until peppers and onions

are

tender, about 25 minutes.

Yield: 2 1/2 QUARTS

 

Make Ahead: The Ranchero Sauce may be prepared ahead and stored in the

refrigerator for up to 5 days or in the freezer for 1 month.

 

Source:

" http://www.tasteforliving.com "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 287 Calories (kcal); 4g Total Fat; (13% calories from fat); 9g

Protein; 57g Carbohydrate; 1mg Cholesterol; 1115mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : To make a Tortilla Pie, substitute fat-free flour tortillas for corn

tortillas, black beans for pinto beans and add 1 cup diced zucchini. You can

turn up the heat by adding sliced roasted jalapeño peppers to the Ranchero

Sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0