Enchilada Pie

Makes 8
Prep 10 m
Bake 25 m
Cook 10 m



  1. 1 of 3 Heat oven to 375 degrees F. Saute onion in oil in large skillet 3 minutes. Add beef and garlic; saute 5 minutes. Add tomatoes, chiles, corn, chili powder, salt and cumin. Bring to boil; cook 2 minutes. Remove from heat.
  2. 2 of 3 Spread 3 tablespoons enchilada sauce in large deep-dish pie plate (6 cups). Lay 4 tortillas, overlapping, in dish to cover bottom. Spoon on half of meat; sprinkle with 1/2 cup cheese. Layer 4 tortillas over cheese; tuck ends under along edge. Spoon on remaining meat; sprinkle with 1/2 cup cheese. Top with 4 tortillas, then 3/4 cup sauce. Sprinkle with remaining cheese.
  3. 3 of 3 Bake in 375 degrees F oven, with foil underneath, 25 minutes. Let stand 5 minutes. Top with scallions. Serve with enchilada sauce and sour cream.
Nutrition Information for Enchilada Pie
Servings Per Recipe: 8
Per Serving: 31 g Fat, total, 26 g carb., 95 mg chol., 15 g sat. fat, 3 g fiber, 698 mg sodium, 25 g pro., 484 kcal cal.