Today we are stepping off the DIY train and doing some cooking. I made this recipe the other week when I had leftover ground pork and wanted enchiladas but had no tortillas. The enchilada pie was then born! This recipe starts with cornbread. I use the recipe on the back of the cornmeal I get, and it’s always worked well for me.

Appetizing Enchilada Pie

Gretel Shaw

This enchilada pie is one-of-a-kind. This snack is very filling so you won't need anything else when munching on this!

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Mexican

Servings people

Calories 361 kcal

Ingredients

1 batch cornbread
2 cups ground pork (minced pork)
2 cups enchilada sauce
2 cups Greek yogurt - plain
1 cup cheddar cheese - shredded
1 can green chilis (green chilli in British English)

Instructions

Preheat your oven to 375 degrees Fahrenheit.
Mix the batter of your favourite cornbread recipe according to its directions.
Pour into a 9×13 pan.
Bake for 15 minutes. It needs to be done but not super done.
Place meat evenly on top of baked cornbread.
Pour enchilada sauce over top of that.
Mix together yogurt, cheese and green chiles.
Spread creamy mixture on top of the sauce and meat.
Bake for 30 minutes.
Eat it all up because it’s so delicious!

Nutrition

Calories: 361kcalCarbohydrates: 13gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 76mgSodium: 1051mgPotassium: 324mgFiber: 3gSugar: 9gVitamin A: 730IUVitamin C: 8mgCalcium: 218mgIron: 1mg

How did this recipe turn out for you?We’re eager to hear your thoughts!