Easy Enchilada Pie
A flavorful and hearty Mexican-inspired casserole featuring seasoned ground beef, cheesy layers, and crispy tortillas, perfect for satisfying family dinners or casual gatherings.
Ingredients
Instructions
- In a large skillet, brown the lean ground beef and chopped onion; drain off excess fat.
- Stir in the tomato sauce and taco seasoning.
- Bring the mixture to a boil.
- Reduce heat and simmer, uncovered, for 5 minutes. Remove the skillet from the heat.
- Stir together the condensed chicken soup and milk.
- Spoon half the soup mixture into a 13x9x2 inch pan.
- Cut the tortillas in half.
- Use 12 tortilla halves to place over the soup in the pan.
- Spoon the meat mixture over the tortillas.
- Top with the remaining tortillas.
- Spoon the remaining soup mixture over the tortillas.
- Sprinkle the shredded Cheddar cheese on top.
- Bake in a 350°F oven for 30 minutes or until thoroughly heated.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of beef. You can also swap out the condensed cream of chicken soup for a cream of mushroom soup if you prefer a different taste. Enhance the dish with diced green chilies or black beans for extra texture. If you have leftover tortillas, try making Mrs. D'S Taco Salad for a fresh twist.
Serving Suggestions
Serve the enchilada pie with a side of Mexican rice or a fresh green salad for a complete meal. Top with sour cream, salsa, or guacamole for an extra kick. This dish pairs beautifully with Beef Nachos Casserole for a fun family dinner or potluck. Don’t forget to garnish with fresh cilantro for a burst of flavor!
Storage & Reheating
Store any leftover enchilada pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Enchilada Pie contains roughly 863 calories, with 24g protein, 134g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (58% of the Daily Value), protein (48% of the Daily Value), and iron (38% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2149mg per serving (93% 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 recipe ahead of time?
Yes, you can prepare the enchilada pie a day in advance. Assemble the dish, cover it tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for corn tortillas?
If you're looking for a gluten-free option, use corn tortillas as the recipe suggests. Alternatively, you could use flour tortillas for a different texture. Keep in mind that flour tortillas may become softer when baked, so adjust your baking time accordingly.
Can I freeze enchilada pie?
Yes, this dish freezes well! After assembling, cover it tightly with plastic wrap and then with aluminum foil before freezing. To reheat, thaw it in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time if it’s still cold from the fridge.
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).