Chili enchilada Pie

Lynn Socko

By
@lynnsocko

First off, this is made from leftover Chili I cooked. This is my "go to" meal when I'm in a hurry or just lazy. The secret is in the chili, it's only as flavorful as the chili you use. Lean and low sodium Chili


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

bag of soft corn tortilla's, quartered
homemade or store bought chili
8 oz
cheddar and/or asadero cheese, grated
onion, chopped, opitional

Directions Step-By-Step

2
Spray sides & bottom of baking dish with non-stick spray (I use a 10" deep dish cast iron skillet).
3
Spoon in just enough chili to barely coat bottom of pan. Layer with tortillas, spoon in a generous amount of chili to completely cover tortillas, layer with cheese.
4
Repeat this process, sprinkle with diced onions on top if desired.
5
Bake 400* for 30 minutes. Let stand for a few minutes before serving. Garnish with Pico de Gallo & serve with salsa.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy