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Ingredients:
1 1/2 lb ground beef
1 large onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can green chilies (sm), chopped
1 can enchilada sauce
3/4 cup milk
1 package soft tortillas
1/2 lb cheddar cheese, grated
1/2 lb monterey jack cheese, grated
1 pt sour cream
Instructions:
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 9x13 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
Servings: 1
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Enchilada Pie Recipe brought to you by Mexican Recipes To-Go
