Enchilada Pie
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
green chili peppers
chopped |
*
|
| 1 | can |
enchilada sauce
|
*
|
| ¾ | cup |
milk
|
|
| 1 | package |
flour tortillas
soft |
*
|
| ½ | pound |
cheddar cheese
grated |
|
| ½ | pound |
monterey jack cheese
grated |
|
| 1 | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
green chili peppers
chopped |
*
|
| 1 | can |
enchilada sauce
|
*
|
| 177 | ml |
milk
|
|
| 1 | package |
flour tortillas
soft |
*
|
| 226.8 | g |
cheddar cheese
grated |
|
| 226.8 | g |
monterey jack cheese
grated |
|
| 473 | ml |
sour cream
|
*
|
Directions
Brown meat and chopped onion in a skillet and season with salt and pepper to taste.
Add soups, green chilies, enchilada sauce and milk.
Line a 9x13 inch pan with 6 tortillas and top with half the meat mixture and half the cheeses.
Repeat layers.
Bake at 350℉ (180℃) F for 40 minutes; cool slightly and cut into squares to serve.
Top each square with a dab of sour cream.
