Enchilada Pie Recipe by Paula Deen

Level: Easy

Time: 45 MINUTES

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  • 1 lb ground chuck
  • 2 cups (1 package) shredded Colby-Jack cheese
  • 6 corn tortillas
  • 1 onion
  • 2 small cans diced green chiles
  • 1 (14.5 oz) can cream of mushroom soup
  • 1 (14.5 oz) can whole tomatoes, crushed
  • 1 (14.5 oz) can tomato sauce


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 1/2 meat mixture on top. Top off with 1/2 of cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake in preheated 350°F oven for 30 minutes.

Enchilada Pie


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