enchilada casserole dish type thing

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Name: Grandma's Enchilada Pie
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 2-3 cans enchilada sauce - mild or hot depending on prefs; 12 corn tortilla uncooked; 2 pounds cooked meat - use seasoned hamburger or shredded b; 1 pound shredded cheese pre-shredded Mexican blend, sharp chedder & jack; 2 cans black olives; 2 cans refried beans (heat them up before using to make them easier to spread)

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INGREDIENTS

2-3 cans enchilada sauce - mild or hot depending on prefs
12 corn tortilla uncooked
2 pounds cooked meat - use seasoned hamburger or shredded b
1 pound shredded cheese ; pre-shredded Mexican blend, sharp chedder & jack
2 cans black olives
2 cans refried beans ; (heat them up before using to make them easier to spread)

Servings

INSTRUCTIONS

2-3 cans enchilada sauce - mild or hot depending on prefs - I've even done a chicken enchilada pie and used the green sauce

dozen corn tortillas - normally I use uncooked but you can drop them in hot oil in a pan for 10-15 seconds each side to soften and add flavor (and calories) but it makes them hot and harder to handle too

2 pounds of cooked meat - use seasoned hamburger or shredded beef or even chicken

** can either brown hamburger and use taco seasoning mix or just add a lot of garlic, cumin and some chili powder and a half cup water as you brown it

bunch of shredded cheese - probably a pound? I've used pre-shredded Mexican blend, sharp chedder & jack or do it from scratch and save some scratch!

2 cans black olives

2 cans refried beans (heat them up before using to make them easier to spread)

Simple layering process. I use a Pyrex or Corningware casserole dish. Put the enchilada sauce in a large, kind of flat bowl so you can dip the tortillas in it. Dip the tortillas in the sauce and layer them in the bottom of the casserole dish. You may have to tear them to fit the holes and corners.

Spread a thin layer of beans over the tortillas. Add a thin layer of meat. Drizzle some of the enchilada sauce over the meat. I usually use 1 can per layer (this includes what I use for dipping but I've used a third can if it seems too dry) and do 2 layers per casserole dish. Add olives - 1 can may be too many for each layer - just kind of mush them into the beans/meat layer. Add a layer of cheese. Repeat the entire process for the next layer.

Bake at 350 for about an hour. The top layer of cheese shouldn't be too brown and crispy but it should be hot throughout and the tortillas should have softened.

NOTES

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Grandma's Enchilada Pie

2-3 cans enchilada sauce - mild or hot depending on prefs 
12 corn tortilla uncooked  
2 pounds cooked meat - use seasoned hamburger or shredded b 
1 pound shredded cheese pre-shredded Mexican blend, sharp chedder & jack
2 cans black olives 
2 cans refried beans (heat them up before using to make them easier to spread)

2-3 cans enchilada sauce - mild or hot depending on prefs - I've even done a chicken enchilada pie and used the green sauce
 
dozen corn tortillas - normally I use uncooked but you can drop them in hot oil in a pan for 10-15 seconds each side to soften and add flavor (and calories) but it makes them hot and harder to handle too
 
2 pounds of cooked meat - use seasoned hamburger or shredded beef or even chicken
** can either brown hamburger and use taco seasoning mix or just add a lot of garlic, cumin and some chili powder and a half cup water as you brown it
 
bunch of shredded cheese - probably a pound? I've used pre-shredded Mexican blend, sharp chedder & jack or do it from scratch and save some scratch!
 
2 cans black olives
 
2 cans refried beans (heat them up before using to make them easier to spread)
 
Simple layering process. I use a Pyrex or Corningware casserole dish. Put the enchilada sauce in a large, kind of flat bowl so you can dip the tortillas in it. Dip the tortillas in the sauce and layer them in the bottom of the casserole dish. You may have to tear them to fit the holes and corners.
Spread a thin layer of beans over the tortillas. Add a thin layer of meat. Drizzle some of the enchilada sauce over the meat. I usually use 1 can per layer (this includes what I use for dipping but I've used a third can if it seems too dry) and do 2 layers per casserole dish. Add olives - 1 can may be too many for each layer - just kind of mush them into the beans/meat layer. Add a layer of cheese. Repeat the entire process for the next layer.
Bake at 350 for about an hour. The top layer of cheese shouldn't be too brown and crispy but it should be hot throughout and the tortillas should have softened.

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Nutrition

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Serving Size: 1 Serving (1361g)
Recipe Makes: 1 Servings

Calories: 1955
Calories from Fat: 1168 (60%)

Amt Per Serving		% DV

	Total Fat 129.8g	173 %
	Saturated Fat 78.5g	392 %
	Monounsaturated Fat 38g
	Polyunsanturated Fat 5.3g
Cholesterol 399.2mg		123 %
Sodium 6935.4mg		239 %
Potassium 567mg		15 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 18.4g
Protein 174.5g		249 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1955

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