Gluten Free Enchilada Pie

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the enchilada sauce. If using a store-bought variety, skip to step 4. In a small saucepan over medium-high heat, heat the oil. Add the flour and stir until smooth, cooking only briefly, about 1 to 2 minutes.

Step 2

2. Add the chili powder and stir to incorporate. Next, add the remaining sauce ingredients and stir to combine.

Step 3

3. Bring the mixture to a boil and then reduce the heat to low and cook for 10 minutes. Remove from the heat and set aside until assembly.

Step 4

4. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish with cooking spray and set aside.

Step 5

5. Now make the pie. In a large skillet with high sides, warm the olive oil over medium-high heat. Add the meat and cook until it is fully cooked through and browned, crumbling it with a wooden spoon as it cooks.

Step 6

6. Once the meat is fully cooked, add the onion, bell pepper, and zucchini and sauté until softened, about 5 to 7 minutes, stirring frequently.

Step 7

7. Add the cumin, black pepper, diced tomatoes with chiles, black beans, and enchilada sauce. Reduce the heat to low and cook for 5 to 6 minutes, stirring often.

Step 8

8. Stir in the sliced olives and cilantro. Cook for another minute or two and then turn off the heat.

Step 9

9. Assemble the pie by layering six tortillas in the bottom of the prepared dish so they are slightly overlapping. Ladle a third of the meat mixture over the top of the tortillas, making sure to spread it out evenly so that all the tortillas are covered and moist. If using cheese, sprinkle approximately half of your cheese evenly over the top of the meat mixture.

Step 10

10. Layer six more tortillas over the top of the cheese and meat mixture in the same slightly overlapping fashion. Ladle another third of the meat mixture over the top, ensuring all the tortillas are covered and moist.

Step 11

11. Layer the final six tortillas, followed by the final third of the meat mixture, spreading well so all the tortillas are covered and moist.

Step 12

12. Sprinkle the remaining half of the cheese, if using, evenly over the top of the pie.

Step 13

13. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and cook uncovered for a final 5 minutes.

Step 14

14. Remove from the oven and let cool for 3 to 5 minutes before slicing and garnishing with sour cream and cilantro, if desired.