Aida's Enchilada Pie (that doesn't require canned enchilada sauce)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 247.7
  • Total Fat: 11.8 g
  • Cholesterol: 55.1 mg
  • Sodium: 731.5 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 22.0 g

View full nutritional breakdown of Aida's Enchilada Pie (that doesn't require canned enchilada sauce) calories by ingredient
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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 lbs. cooked chicken, cubed
    5-6 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
    2 Tbsp. olive oil
    2 cups 2% milk cheddar cheese, shredded
    1/2 cup water

Tips

Very nice topped with sour cream!


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. Pour water over all. Cover and bake for 20 minutes. Cut into wedges to serve.





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