Enchilada Pizza Pie: A Delicious Fusion Recipe You Need to Try

Enchilada Pizza Pie: Prepare to have your mind blown! Imagine the comforting, cheesy goodness of a pizza combined with the zesty, savory flavors of enchiladas. This isn’t just a recipe; it’s a culinary adventure that will redefine your weeknight dinners. I know, it sounds a little crazy, but trust me, the result is pure magic.

While the exact origins of this fusion dish are a bit hazy (likely born from a late-night craving!), the inspiration is clear. Enchiladas, with their rich history rooted in Mexican cuisine, have been a beloved staple for centuries. The word “enchilada” itself comes from the Nahuatl word “ch?llap?tzalli,” meaning “chili flute,” referring to the corn tortilla wrapped around a filling and bathed in chili sauce. Pizza, on the other hand, boasts its own impressive lineage, evolving from simple flatbreads in ancient civilizations to the iconic Italian dish we know and love today.

So, why does this Enchilada Pizza Pie work so well? It’s all about the perfect balance of flavors and textures. The crispy pizza crust provides a delightful base for the savory enchilada filling, complete with seasoned ground beef or chicken, melted cheese, and a tangy enchilada sauce. People adore this dish because it’s incredibly satisfying, easy to customize to their liking, and a guaranteed crowd-pleaser. Plus, it’s a fantastic way to use up leftover enchilada ingredients! Get ready to experience a flavor explosion that will have everyone asking for seconds. This Enchilada Pizza Pie is about to become your new favorite comfort food!

Ingredients:

• For the Crust:
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening, chilled
• 3/4 cup cold water
• For the Enchilada Sauce:
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 (8 ounce) can tomato sauce
• For the Filling:
• 1 pound ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• For the Toppings:
• 4 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sliced black olives
• 1/4 cup chopped green onions
• Sour cream, for serving (optional)
• Salsa, for serving (optional)
• Chopped cilantro, for serving (optional)

Preparing the Crust:

Okay, let’s start with the crust! This is the foundation of our Enchilada Pizza Pie, so we want to get it right. Don’t be intimidated; it’s easier than you think!

1. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Make sure everything is evenly distributed.
2. Cut in the Shortening: Add the 1/2 cup of chilled vegetable shortening to the flour mixture. Using a pastry blender or your fingers (work quickly to keep the shortening cold!), cut the shortening into the flour until the mixture resembles coarse crumbs. You should have some pea-sized pieces of shortening remaining. This is what will give our crust that flaky texture.
3. Add Water: Gradually add the 3/4 cup of cold water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to overmix, as this will make the crust tough.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to form a smooth ball.
5. Rest the Dough: Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out. You can even let it rest for an hour or two if you have the time!

Making the Enchilada Sauce:

Now, let’s move on to the enchilada sauce. This is what gives our pizza that authentic enchilada flavor. I promise, making your own sauce is so much better than store-bought!

1. Make a Roux: In a medium saucepan, heat the 2 tablespoons of vegetable oil over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux, and it’s the base of our sauce.
2. Add Spices: Stir in the 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of dried oregano, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
3. Whisk in Liquids: Gradually whisk in the 2 cups of chicken broth and the 1 (8 ounce) can of tomato sauce. Continue whisking until the sauce is smooth and there are no lumps.
4. Simmer: Bring the sauce to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasonings as needed. If you want a spicier sauce, add more cayenne pepper or a pinch of red pepper flakes.

Preparing the Filling:

Time to get the filling ready! This is where we add all those delicious Tex-Mex flavors that make this pizza so irresistible.

1. Brown the Ground Beef: In a large skillet, cook the 1 pound of ground beef over medium-high heat, breaking it up with a spoon, until it is browned. Drain off any excess grease.
2. Sauté Vegetables: Add the 1 chopped medium onion and 1 chopped green bell pepper to the skillet with the ground beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add Beans, Corn, and Chilies: Stir in the 1 (15 ounce) can of rinsed and drained black beans, the 1 (15 ounce) can of drained corn, and the 1 (4 ounce) can of undrained diced green chilies.
4. Season: Add the 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of garlic powder, salt, and pepper to taste. Stir to combine.
5. Simmer: Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld.

Assembling and Baking the Pizza:

Alright, the moment we’ve been waiting for! Let’s put everything together and bake this Enchilada Pizza Pie!

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Dough: On a lightly floured surface, roll out the dough into a large circle, about 14-16 inches in diameter. You can also use a pizza pan or baking sheet as a guide.
3. Transfer to Baking Sheet: Carefully transfer the dough to a large baking sheet or pizza stone. If you’re using a pizza stone, make sure it’s preheated in the oven.
4. Spread Enchilada Sauce: Spread a generous layer of the enchilada sauce over the pizza dough, leaving a small border around the edge.
5. Add Filling: Spread the ground beef mixture evenly over the enchilada sauce.
6. Add Cheese: Sprinkle the 4 cups of shredded cheddar cheese and the 1 cup of shredded Monterey Jack cheese over the filling. Make sure to cover everything nicely!
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. Add Toppings: Remove the pizza from the oven and let it cool for a few minutes before adding the toppings. Sprinkle with the 1/2 cup of sliced black olives and the 1/4 cup of chopped green onions.
9. Serve: Cut the Enchilada Pizza Pie into slices and serve immediately. You can also top it with sour cream, salsa, and chopped cilantro, if desired. Enjoy!

Conclusion:

This Enchilada Pizza Pie isn’t just another recipe; it’s a flavor explosion waiting to happen! I truly believe this is a must-try for anyone who loves the vibrant tastes of Mexican cuisine combined with the comforting familiarity of pizza. The layers of savory enchilada sauce, seasoned ground beef, melted cheese, and crispy tortilla base create a symphony of textures and tastes that will have everyone begging for seconds. It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser, making it perfect for weeknight dinners, weekend gatherings, or even a fun twist on pizza night. But the best part? It’s incredibly versatile! Feel free to experiment with different toppings and variations to make it your own signature dish. For a vegetarian option, swap out the ground beef for black beans, corn, and bell peppers. Add a layer of shredded chicken for an extra protein boost. If you’re feeling adventurous, try using different types of cheese, like Monterey Jack or pepper jack, for a spicier kick. Serving Suggestions: * Top with a dollop of sour cream or Greek yogurt for a cool and creamy contrast to the spicy enchilada sauce. * Garnish with fresh cilantro, chopped green onions, or diced tomatoes for added freshness and visual appeal. * Serve with a side of guacamole and tortilla chips for a complete Mexican-inspired meal. * For a lighter option, serve with a side salad dressed with a lime vinaigrette. * A sprinkle of cotija cheese right before serving adds a salty, crumbly texture that complements the other flavors perfectly. Variations to Explore: * Spicy Enchilada Pizza Pie: Add a pinch of cayenne pepper to the ground beef mixture or use a spicier enchilada sauce. * Chicken Enchilada Pizza Pie: Substitute shredded cooked chicken for the ground beef. * Vegetarian Enchilada Pizza Pie: Use black beans, corn, and bell peppers instead of meat. Consider adding some crumbled queso fresco for a salty, cheesy element. * Supreme Enchilada Pizza Pie: Add all your favorite pizza toppings, like olives, mushrooms, and pepperoni, for a truly decadent experience. * Individual Enchilada Pizza Pies: Use smaller tortillas to create individual pizzas, perfect for parties or portion control. I’m so excited for you to try this recipe and experience the deliciousness for yourself. I know you’ll love the combination of flavors and the ease of preparation. This Enchilada Pizza Pie is truly a winner! So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece. Don’t be afraid to get creative and put your own spin on it. And most importantly, have fun! Once you’ve made it, I’d absolutely love to hear about your experience. Share your photos and comments on social media using [Your Hashtag Here] and let me know what variations you tried and how they turned out. Did you add any special ingredients? Did you make it spicier? Did your family love it as much as mine does? I can’t wait to see your creations and hear your feedback! Happy cooking!

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