Recipe courtesy of Rachel Clark
Recipe courtesy of Rachel Clark
Watch how to make this recipe.
Enchilada Pie
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 22 g
- Cholesterol
- 63 mg
- Sodium
- 1134 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 311
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 22 g
- Cholesterol
- 63 mg
- Sodium
- 1134 mg
Ingredients
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.
