Recipe courtesy of Rachel Clark

Enchilada Pie

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
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