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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 350.4
  • Total Fat: 18.3 g
  • Cholesterol: 79.0 mg
  • Sodium: 704.7 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 29.2 g

View full nutritional breakdown of Aida's Enchilada Pie (that doesn't require canned enchilada sauce) calories by ingredient
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Aida's Enchilada Pie (that doesn't require canned enchilada sauce)

Submitted by: CLAIREMZM

Introduction

I got this recipe from another seminary wife years ago. I really like it because many recipes for enchilada pie or enchilada stacks call for enchilada sauce, which I rarely have on hand. However, I always have the ingredients for this! I have substituted beans for the meat with great success. The original recipe called for sliced black olives, which you can put in if you desire. I got this recipe from another seminary wife years ago. I really like it because many recipes for enchilada pie or enchilada stacks call for enchilada sauce, which I rarely have on hand. However, I always have the ingredients for this! I have substituted beans for the meat with great success. The original recipe called for sliced black olives, which you can put in if you desire.
Number of Servings: 8

Ingredients

    1 1/2 lbs. cooked chicken, cubed
    8 corn tortillas (6")
    1 c. chopped onion
    1 t. salt
    1/4 t. pepper
    1 Tblsp. each Chili Powder, Garlic Powder, Oregano
    1 t. cumin
    1 8 oz. can tomato sauce
    1/4 cup olive oil
    2 cups shredded cheddar cheese
    1/2 cup water

Directions

Preheat oven to 400 degrees. Spray a 2 qt. casserole with cooking spray.
Brown onions in a little olive oil. Add salt, pepper, chili powder, garlic powder, oregano and cumin. Add tomato sauce and cooked chicken.
Brush each tortilla with olive oil on each side. Put a layer of two and a half tortillas in the bottom of the casserole dish. Put chicken and onions on top of the tortillas. Layer another two and a half tortillas on the chicken and onions and top with the cheese. Put the rest of the tortillas on top of the cheese and cover with the water. Cover and bake for 20 minutes. Cut into wedges to serve.

Number of Servings: 8

Recipe submitted by SparkPeople user CLAIREMZM.






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