Aunt Mae'S Enchilada Pie
A hearty, cheesy enchilada pie combining seasoned beef, creamy soups, and spicy chiles, perfect for family dinners or gatherings craving bold Mexican-inspired flavors.
Ingredients
Instructions
- Brown the ground beef and chopped onion in a skillet, seasoning with salt and pepper to taste.
- Add the cream of mushroom soup, cream of chicken soup, chopped green chiles, and enchilada sauce to the beef mixture. Stir to combine.
- Layer soft tortillas in a baking dish, then spread the beef mixture over the tortillas.
- Repeat the layers if desired, finishing with a layer of tortillas on top.
- Sprinkle grated Cheddar and Monterey Jack cheeses over the top.
- Bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, until bubbly and golden.
- Serve hot with a dollop of sour cream on top.
Tips & Substitutions
For a spicier kick, consider using hotter green chiles or adding jalapeños to the beef mixture. If you're short on time, precooked rotisserie chicken can substitute the ground beef easily, making it a quick alternative similar to Chicken Fajita. Ensure the cheeses are evenly distributed on top for a beautifully melted finish.
Serving Suggestions
This enchilada pie is best served hot with a generous dollop of sour cream on top. Consider pairing it with a fresh side salad or corn on the cob for a complete meal. It also pairs beautifully with Layered Mexican Dip(Low-Fat Recipe) for a festive gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave in individual portions for convenience. For best results, cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mae'S Enchilada Pie contains roughly 800 calories, with 37g protein, 64g carbohydrates, and 44g fat. It is an excellent source of protein (74% of the Daily Value), calcium (48% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1587mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the enchilada pie in advance. Assemble it, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if it's coming straight from the fridge.
What can I use instead of cream soups?
If you're looking for a healthier option, you can substitute the cream of mushroom and cream of chicken soups with homemade white sauce or a mixture of Greek yogurt and broth for a lighter version without sacrificing flavor.
Can this recipe be made vegetarian?
Absolutely! You can replace the ground beef with a mix of black beans and corn or use a meat substitute. Additionally, ensure your soups are vegetarian-friendly, and you’ll have a delicious meatless version that everyone will enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).