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Enchilada Pie Recipe

Enchilada Pie

Recipe courtesy Rachel Clark

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on March 22, 2013

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    As written, and from previous users, the recipe in fact did look like it needed some help. As others have done, I used 1/2 of the recommended creme of mushroom soup, but added a little 4-6 oz. can of chopped mushrooms, a mexican corn mix, black diced olives, 1 serrano chile and 1-1/2 jalapeno chili's, refried beans, Xtra tortilla's, and a bunch of Xtra mexican cheese. YUMMM!!!!! This is a keeper. It beats my wife's version by a country mile!!

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  • on November 30, 2010

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    I was looking for something quick and easy and found this. Upon following the recipe i decided to do a little QC (quality control the taste test told me i needed to add something to spice it up. I added 2 packs of sazon goya, serrano pepper with seeds, garlic powder, cumin powder, chili powder, and fennel seeds to ground beef. The dish is now very flavorful. After my modifications dish became a 4 stars before 3 stars.

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  • on February 11, 2010

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    We have out of town company. Her and I enjoy trying new things so I went ahunting'and found this. We added 1 can mexicali corn, refried beans and 4 cheese mexican mix. We spread the beans on the shells before adding anythingelse. Also, we had toppings to add, chopped onions, black olives, sour cream, avocadoes, salsa and chopped chiles. We enjoyed this and plan to use this recipe again. It was fun and we could all add what we wanted to our own plate.

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  • on January 31, 2010

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    I just watched Mexican Fiesta and this recipe was not featured on this show? Not sure where it came from?

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  • on September 09, 2009

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    I changed the recipe a little, well ok a lot. I didn't use the cream of mushroom soup, instead I used a can of refried beans. Based on the reviews about it being bland I used an envelope of Taco seasoning. Oh and I also used more tortilios.

    Well now that I think about it I didn't really use this recipe after all. But I am thankful for the idea and reviews.

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  • on December 27, 2008

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    I made this as a quick fix week night meal. Having read previous reviews regarding the level of seasoning, I used Rotel, a half cup of frozen pepper mix (my Mom had a bumper crop of red, yellow, green bell, and jalepeno peppers that I chopped, mixed together and froze, some ground chipotle pepper, cumin, and a little chili pepper. We even ate the left overs--so I know we loved it!

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  • on May 10, 2008

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    This recipe was not horrible, but it was boring. I love Mexican food and I live in Texas. Mexican and Tex mex is part of our daily food. This recipe had very little flavor for all the ingredients listed. Paula's usual quality is lacking.

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  • on December 21, 2007

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    This tasted wonderful. Family loved it. Said it tasted like it was purchased from a restaurant. Best enchilada recipe I've tried. VERY EASY to make too. Thanks Paula! :

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  • on October 21, 2007

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    I made this because I was trying to find something new to make with stuff I already had in my pantry. I stumbled across this and made it. It is now my husbands favorite meal. Whenever it's something special and I ask him what he wants for dinner, this is what he wants! Thanks for adding something so great into our family. We just love you!

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  • on August 29, 2007

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    This was better than I thought. I was confused at how I thought it would be all sloppy when I cut it up into peices. I cut mine into 8 & they were huge peices & I did use more cheese & a few more corn tortillas since I used a 9 by 13 in pan & it seemed like it needed more tortillas to hold it together.

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