Take-out Tuesday, Enchilada Pie with Queso and Avocado Creme

Queso is the ingredient that makes this different than the average enchilada or taco bake.  It is mixed in the filling and the result is a delightful creaminess with just a touch of heat

enchilada pie 5 thepaintedapron.com

This is so easy to put together, and will make you happy any time of year


You probably have most of the ingredients on hand, and it’s full of vegetables.  I added chia seeds, for even more nutrition

PicMonkey Collage

Build your pie

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Top with cheese


At this point you can refrigerate the pie, covered for up to 24 hours before baking, if desired

Enchilada Pie with Queso and Avocado Creme

all the favorite Mexican flavors baked into a tortilla pie!
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4


  • 1/2 lb ground beef seasoned for tacos
  • 1/2 large onion chopped
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 11 oz sweet yellow and white corn
  • 2 T chia seeds optional
  • 1 can 10 oz Enchilada sauce
  • 1/2 cup prepared queso
  • 2 oz sharp cheddar cheese grated
  • 3-4 large or 7-8 small flour tortillas
  • salt and pepper
  • 1 T olive oil


  • Saute onion and pepper in olive oil until soft.
  • Add beans and corn and chia. Season with salt and pepper.
  • Add taco meat and stir to combine.
  • Add queso and stir until melted.
  • Spray a round deep dish pie pan with cooking oil spray.
  • Spread a thin layer of enchilada sauce in bottom of dish and top with 1 large or 2-3 small tortillas, tearing to form a large circle.
  • Spread tortillas with a thin layer of enchilada sauce.
  • Top with 1/2 meat mixture.
  • Repeat layers, ending with a last layer of tortillas. Pour remaining sauce over all. Sprinkle with cheese.
  • At this point, the prepared dish can be covered and refrigerated for up to 24 hours
  • Place dish on a baking sheet to prevent spills while cooking and bake at 350 degrees for 40 or until hot and bubbling
  • Let pie sit for 5-10 minutes to set before cutting
  • Makes 4 large servings or 6 smaller servings


Avocado Creme
2 ripe avocados
1/2 cup light sour cream
dash fresh lime juice, optional
Mash avocados with sour cream, add lime juice and season to taste
Keyword avocado creme, enchilada pie, Mexican Lasagna, taco casserole, Tex-Mex casserole

Bake it on a cookie sheet just in case it bubbles over

enchilada pie thepaintedapron.com

Let it sit 5-10 minutes to make cutting easier

avocado creme

Mash  avocado with sour cream and a dash of fresh lime, and season to taste

queso enchilada pie thepaintedapron.com

Cut into wedges

enchilada pie with avocado creme thepaintedapron.com

Serve with Avocado Creme on top

enchilada pie 3 thepaintedapron.com

or on a crispy side salad



I will be joining the fabulous parties and blogs on my side bar and:

Pure Grace Farms

Melanie Makes

8 Responses to “Take-out Tuesday, Enchilada Pie with Queso and Avocado Creme”
  1. CoziNest says:

    Gracias, Jenna. I’ve never had avocado cream and love the simplicity of that recipe. These are all must-try dishes. Have I told you lately that I love your blog?!

  2. Lynn says:

    I know I’d like this! Much better than the potatoes chips I may or may not have just snarfed down:@)

  3. Ever since I have moved to Texas…I Iove mexican food. This Iooks great.

  4. Mary says:

    Sounds like south of the border comfort food Jenna! You forgot to add “serve with a frosty margarita or cold cerveza” 🙂

  5. This looks so delicious! Can’t wait to try it:)

  6. Miz Helen says:

    Hi Jenna,
    Your Enchilada Pie is my kind of dish, it looks delicious! Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

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