Enchilada Pie

All the flavor of rolled enchiladas without the fussy rolling. Flour tortillas line a 9×13 pan, then get layered with browned ground beef, a creamy sauce made from cream of mushroom and cream of chicken soups, enchilada sauce, green chiles, and a generous mix of cheddar and Monterey Jack cheese. Two layers of everything, then straight into the oven.

The tortillas soften as they bake and soak up the sauce from both sides, turning almost pasta-like. The double-soup base keeps the filling rich and saucy without drying out during the 40-minute bake. Green chiles add a mild, smoky heat that builds flavor without making it too spicy for the family.

Cut it into squares like a lasagna and finish each one with a cold dollop of sour cream.

Pro Tips

• Brown the beef well and drain the grease before mixing with the sauce. Excess fat makes the pie greasy and the tortillas soggy.
• Let the casserole cool for 10 minutes before cutting. The layers hold together much better when they’ve had a chance to set.
• Use a sharp knife to cut clean squares. A dull blade will drag the tortilla layers.
• Leftovers reheat well in the oven covered with foil at 325°F (165°C) for about 15 minutes.

Variations

• Use ground turkey or shredded chicken instead of beef for a lighter version.
• Add a can of black beans to the meat layer for extra protein and fiber.
• Swap flour tortillas for corn tortillas for a more traditional enchilada flavor.