Secret Enchilada Pie Recipe From a 1980's Texas Tea House Cookbook скачать в хорошем качестве

Secret Enchilada Pie Recipe From a 1980's Texas Tea House Cookbook

Travel back to the 1980’s as we try out this yummy enchilada pie recipe from an old Texas restaurant cookbook! My Very Own Enchilada Pie (Adapted From Collectibles by Mary Pittman) (Recipe for one pie- serves 6-8) Pie shell (homemade or store-bought) Pie shell recipe: 2 cups all-purpose flour 1/2 teaspoon kosher salt 4-8 tablespoons ice water 8 tablespoons shortening or butter 1. First, make the pie crust. 2. Sift flour and salt. Add shortening and blend with your fingers until it is thoroughly mixed. 3. Add enough ice water for the dough to come together. Form into a ball. 4. Roll out dough on a floured mat until 1/4 inch thick. Flip over into a 9-inch pie pan. 5. Use your hands to form the crust into the pan and leave an overhang on the edges. Trim the edges, then pinch with your knuckle on one hand and index finger and thumb on the other hand to flute the edge. 6. Once done, freeze the crust in the freezer for 1-2 hours on a metal oven tray. 1/2 pound lean ground beef or 2 large skinless, boneless chicken breasts, cut into large chunks and baked at 375 for 10-15 minutes until no longer pink in the middle but still juicy, then shredded 1/2 medium onion, chopped 1 can mild enchilada sauce, or homemade: Link to sauce recipe: https://tastesbetterfromscratch.com/e... 1 tablespoon flour 1 (7-ounce) can mild green chopped chilies 1/2 to 1 cup shredded cheddar cheese 4 eggs, beaten Salt to taste 1. Blind bake pie shell in a 400 F oven. Make sure to line it with foil, fill it with pie weights or beans, then bake for 15-16 minutes, removing the foil & weights part of the way through. Set aside to cool. 2. Sauté onion in a little olive oil in a large skillet or saucepan. Add ground meat and brown, or add shredded cooked chicken and heat. Add 1 tablespoon of flour and stir. 3. Pour in half the enchilada sauce & green chilies. Cook for 10-15 minutes. Add salt to taste. 4. Put the shredded cheese in the bottom of the pie crust, then cover with two beaten eggs. 5. Pour the enchilada mixture over this, then pour the last two beaten eggs over this. 6. Bake in a 350 F oven for 30-40 minutes or until eggs on top are cooked through. Enjoy! #vintage #vintagecooking #cooking #cookingchannel #recipe #vintagerecipes #cookingathome #cookingvideo #foodies #retrorecipes #enchiladas #retrorecipes #oldfashioned #southerncooking