Prev Recipe Next Recipe

Recipe courtesy of Rachel Clark

Save Recipe Print

Total:: 1 hr 10 min
Prep:: 40 min
Cook:: 30 min

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

1 pound ground chuck
1 onion, chopped
1 (14 1/2-ounce) can cream of mushroom soup
2 small cans diced green chilies
1 (14 1/2-ounce) can whole tomatoes, crushed
1 (14 1/2-ounce) can tomato sauce
Vegetable oil
1 package (6 tortillas) corn tortillas
1 package (2 cups) shredded Colby jack cheese

Directions

Preheat the oven to 350 degrees F.

Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.

My Private Notes

Name: Enchilada Pie
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 pound ground chuck; 1 onion, chopped; 1 (14 1/2-ounce) can cream of mushroom soup; 2 small cans diced green chilies; 1 (14 1/2-ounce) can whole tomatoes, crushed; 1 (14 1/2-ounce) can tomato sauce; Vegetable oil; 1 package (6 tortillas) corn tortillas; 1 package (2 cups) shredded Colby jack cheese