How to Make Perfect Enchilada pie

Enchilada pie. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Assemble pie: Spoon an even layer of chicken on top of baked tortilla crust then top with half the corn, black beans, and cheeses.

In a saucepan, cook the soup, chilies, can of tomatoes (chopped), and tomato sauce. Add the meat in onions (simmer on low). In a frying pan, add a little vegetable oil, and heated corn tortillas until warm (but still soft). You can have Enchilada pie using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Enchilada pie

1. You need 1 can of 10 ounce enchilada sauce.
2. Prepare 1 can of cheddar cheese soup.
3. It's 1 can of corn drained and rinse.
4. You need 1 can of black beans drained and rinse.
5. You need 1 can of refried beans.
6. Prepare 1 packages of taco seasoning.
7. Prepare 1 lb of sausage cooked drained and rinse.
8. It's 6 each of burrito size tortillas.
9. It's 1/2 cup of shredded cheese.
10. You need 1 can of 10 ounce enchilada sauce..

Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Delight in this Mexican favorite, filled with lean ground turkey, bell pepper, tomatoes, chilies, black olives and corn layered. Repeat all layers twice; cover with foil sprayed with cooking spray. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.

Enchilada pie step by step

1. Cook sausage drain rinse put in bowl add enchilada sauce n taco seasoning stir.
2. Preheat oven to 350.
3. Open cheese soup n refried beans. corn n beans after corn n beans are rinsed n drain add them to a bowl on side. Place one tortilla on bottom of pan spread some refried beans then cheese soup then add some corn n black beans then meat n enchilada sauce mixture then add another tortilla repeat five times.
4. Last tortilla place on top of other shells add shredded cheese n open can of enchilada sauce n pour on top slowly covering shell.
5. Bake 30 minutes on 350.

Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Combine corn, beans, chile, squash, taco seasoning, a pinch of salt and ½ cup enchilada sauce in a bowl and mix until evenly coated. Pour remaining enchilada sauce on a large plate.