Recipe: Enchilada Pie, Enchilada Microwave Chicken Pie for Daphne

Enchilada Pie

1 pound lean ground beef or ground turkey
1/4 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 medium onion, chopped
1 can black beans, drained
1 can pinto beans, drained
1 can (4-oz) green chilies, diced
1/2 cup cream of mushroom soup, condensed
1 can stewed tomatoes
6 corn tortillas
1 cup cheddar cheese, grated
Optional: olives, pimento

Preheat oven to 350 degrees F. Cook ground beef/turkey, onion, garlic powder, chili powder and cumin in a skillet over medium heat until browned. Add the beans and chilies. Mix 1/2 cup of soup (do not add water or milk) with stewed tomatoes. Butter or non-stick spray the bottom of a 8" round or square pan, and add two tortillas to cover the bottom of the pan. Add half of the meat, tomato mixture, cheese, another two tortillas; then the remaining meat, tomato mixture, tortillas and top with cheese. Cover the pan loosely with foil and bake for 45 minutes. Serves 6

Enchilada Microwave Chicken Pie
Source: Pillsbury 1986 Bake-Off

1 refrigerated pie crust
4 eggs
1 tsp. Worcestershire sauce
1 cup chopped onion
5-oz. can cooked chicken, drained and flaked
4-oz. can chopped green chilies, well drained
1-1/2 cups shredded Monterey Jack cheese
1/2 cup milk
1/4 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. pepper
3 drops hot pepper sauce

Place pie crust in 9" microwave safe pie pan. Prick crust well with fork. Blend 1 egg with Worcestershire sauce in a small bowl and brush this mixture lightly over the pie crust. Use any remaining egg mixture in pie filling. Microwave the pie crust on high for 6-8 minutes, rotating pan every 2 minutes, until done. Crust is done when the surface looks dry and flaky. Place onions in small microwave safe bowl and cover. Cook on high for 3 minutes or until crisp tender. Drain well and set aside. Layer chicken, cooked onions, chilies and cheese in cooked pie crust. In medium bowl combine remaining egg and Worcestershire sauce mixture, 3 eggs, milk, cumin, garlic powder, pepper and hot pepper sauce and mix well. Pour slowly over chicken and cheese in pie crust, pausing every few seconds to let mixture settle to bottom. Microwave pie on high for 8-11 minutes, turning pie once during cooking. Pie is done when knife inserted near center comes out clean. Let stand on solid surface for 5 minutes before serving. 6 servings