Real Recipes From Real Home Cooks ®

enchilada pie

(1 rating)
Recipe by
Christine Whisenhunt
Visalia, CA

My mom used to make the best enchiladas. This recipe is a lot like hers, but easier, with some tweaks of my own. It is yummy! Enjoy! Note: Mom used to sometimes put potatoes in her enchiladas as well. I sometimes do this too, but didn't this time. Feel free to add a diced potato or two. It's equally as good!

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For enchilada pie

  • 3 lb
  • 1 can
    corn, drained
  • 1 can
    black olives, drained and sliced
  • 1 lg
    onion, diced
  • 1 lg
    can red enchilada sauce
  • 2 can
    cream of mushroom soup
  • 3 Tbsp
    garlic, minced. adjust to your taste. i like a lot.
  • 2 Tbsp
    dried cilantro, or fresh
  • 3 Tbsp
    chili powder. adjust to your taste. i like a lot in mine. just make sure it's a good quality brand!
  • 2 Tbsp
    celery salt
  • 1 Tbsp
  • 24
    corn tortillas
  • 1-2 lb
    mexican mix cheese, depending on how cheesy you want it.
  • vegetable oil, enough for frying tortillas

How To Make enchilada pie

  • 1
    In a large skillet or pan, brown hamburger and onion together with seasonings. Drain well. Return mixture to pan and add corn, olives, soup, and 1/2 can of enchilada sauce. Set heat to simmer and allow to cook together while you cook the tortillas, stirring occasionally.
  • 2
    In a skillet, add 1/4 inch of vegetable oil and bring up to frying temp. Fry tortillas one at a time, then place on paper towels to drain. Add oil as needed for frying.
  • 3
    Get a large casserole dish and pour just enough of the remaining enchilada sauce in it to coat the bottom well (about 1/8 inch deep). Begin layering, starting with tortillas (each layer will use 6 tortillas), then a layer of meat mixture (1/4 of mixture), then cheese. When you have 4 layers, pour remaining enchilada sauce over the top.
  • 4
    Place in 350 degree oven and bake for approx. 30 min., until cheese is melted and top starts to brown.
  • 5
    I serve this with Spanish Rice and a salad.