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Enchilada Pie Recipe

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This recipe for Enchilada Pie is from Manchester Veterans Affairs Medical Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lbs. ground beef
1 can Campbell’s Cheddar Cheese Soup
1 can Cream of Mushroom Soup
1 small onion diced
1 small can of diced chiles (drained) (depending on heat factor use as much or as little as you want)
1 bag shredded Cheddar cheese
1 bag shredded Mexican blend cheese
1 small can of evaporated milk
1 can (red) enchilada sauce
12 corn tortilla’s (quartered)
Directions:
Directions:
Preheat oven to 350º. In frying pan, brown ground beef over medium heat, add diced chili’s and diced onion. Drain off fat and season meat to taste.

In a separate soup pot (medium-large sized), combine ALL Soups, enchilada sauce, evaporated milk, 1/2 bag of Cheddar cheese and 1 cup of Mexican blend cheese. Stir well and then add quartered tortillas a couple at a time while stirring them into mixture until the mixture won’t take anymore tortillas.

Spray bottom of casserole dish. Add all of mixture to the casserole dish and top with remainder of cheese (as much or little as you want), cover with foil. Bake at 350º for 1 hour, last 15 minutes of cooking time remove foil to brown cheese. Let stand 10-15 minutes to set-up. Serve with dollop of sour cream, salsa or whatever condiment you choose.

 

 

 

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