Enchilada Pie
Enchilada Pie is a hearty layered casserole combining seasoned ground meat, creamy cheeses, and flavorful enchilada sauce, all nestled between tender corn tortillas. Perfect for family dinners or casual gatherings, its rich and spicy flavors are sure to satisfy those craving authentic Mexican-inspired comfort food.
Ingredients
Instructions
- Brown the ground meat and chopped onion in a skillet. Drain off the fat.
- Mix together the cream of mushroom soup, cream of chicken soup, enchilada sauce, and chopped green chilies.
- Add the drained meat mixture to this sauce mixture.
- Grate the Velveeta and mild Cheddar cheeses and mix together.
- In a deep casserole (9 x 12 inches), layer 4 to 6 corn tortillas, followed by half of the meat mixture, then half of the cheese mixture.
- Repeat the layers with remaining tortillas, meat mixture, and cheese.
- Bake at 325°F (160°C) for 30 minutes or until the cheese is melted and bubbly.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or extra green chilies to the meat mixture. If you prefer a healthier alternative, substitute ground turkey for the beef. Use low-fat cheese for a lighter version. Corn tortillas can be replaced with whole wheat tortillas for a nutritious twist. To add more flavor, incorporate spices like cumin or cilantro into the meat mixture.
Serving Suggestions
Serve the enchilada pie with a side of Mexican rice or refried beans for a complete meal. A fresh salad with avocado and lime dressing pairs beautifully with this dish. For an extra touch, top with sour cream, guacamole, or chopped cilantro before serving. This dish also complements other Mexican recipes, making it perfect for a themed dinner.
Storage & Reheating
Store leftover enchilada pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. Alternatively, cover with foil and bake in the oven at 350°F (175°C) for about 15-20 minutes until warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Pie contains roughly 434 calories, with 15g protein, 48g carbohydrates, and 22g fat. It is an excellent source of protein (29% of the Daily Value) and calcium (25% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1019mg per serving (44% 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 enchilada pie ahead of time?
Yes, this enchilada pie can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just cover tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed, possibly adding a few extra minutes to ensure it's heated through.
What can I use instead of Velveeta cheese?
If you prefer not to use Velveeta, you can substitute with a combination of cream cheese and shredded cheese for a similar creamy texture. Alternatively, use a blend of Monterey Jack and cheddar cheese for a more traditional flavor without sacrificing creaminess.
Can I freeze enchilada pie?
Yes, you can freeze enchilada pie before baking. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed, ensuring it's heated thoroughly.
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).