Real Recipes From Real Home Cooks ®

chili enchilada pie

(4 ratings)
Recipe by
Lynn Socko
San Angelo, TX

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.

(4 ratings)
yield 4 -6
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For chili enchilada pie

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

How To Make chili enchilada pie

  • 1
  • 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.
  • 6

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