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

Rating:
★★★★★ 4 votes
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

Step-By-Step

2Spray sides & bottom of baking dish with non-stick spray (I use a 10" deep dish cast iron skillet).
3Spoon 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.
4Repeat this process, sprinkle with diced onions on top if desired.
5Bake 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