Enchilada Pie

  • on July 25, 2009
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Ingrients & Directions

1 1/2 lb Ground beef
1 lg Onion, chopped
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 cn Green chilies (sm), chopped
1 cn Enchilada sauce
3/4 c Milk
1 pk Soft tortillas
1/2 lb Cheddar cheese, grated
1/2 lb Monterey Jack cheese, grated
1 pt Sour cream

Brown meat and chopped onion in a skillet and season with salt and
pepper to taste. Add soups, green chilies, enchilada sauce and milk.
Line a 9×13 inch pan with 6 tortillas and top with half the meat
mixture and half the cheeses. Repeat layers. Bake at 350 degrees
for 40 minutes; cool slightly and cut into squares to serve. Top each
square with a dab of sour cream. Serves 8. Randy Rigg

1 Servings

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