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A Cooking Adventure with Thom

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Enchilada Pie

Rachel Clark
Servings: 4

Enchilada Pie




1  lb  ground chuck

1 package (2 cups) Shredded Colby jack cheese

1 package (6 tortillas) corn tortillas

1 onion

2 small cans diced green chilis

1 can (14.5 oz) cream of mushroom soup

1 can (14.5 oz) whole tomatoes, crushed

1 can (14.5 oz) tomato sauce

Cooking Method

Brown meat and onion together, drain. In a saucepan, cook the soup, chilies, can of tomatoes (chopped), and tomato sauce.  Add the meat in onions (simmer on low).  In a frying pan, add a little vegetable oil, and heated corn tortillas until warm (but still soft).  Place 4 tortillas in base of casserole dish and layer meat mixture on top.  Top off with of cheese.  Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese.  Bake in preheated 350 degree F oven for 30 minutes.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183