Tuesday, May 08, 2012
For Cinco de Mayo, I made a large portion of Chimichanga's and this enchilada pie. Normally, I make enchilada's the real way, where you fry the enchilada's dipped in the red sauce. It's messy. VERY messy. So, I thought I'd try something different.
I browned up 2 pounds of hamburger meat. To that I added garlic powder, onion powder and about 2/3rds of a large can of red sauce.
In a 9x13 pan, pour a little red sauce onto the bottom of the pan and two corn tortillas. Top with a layer of meat sauce.
Bake at 400 for about 30 minutes or until the edges are nice and crispy.
I served these pie sliced into quarters. It gets a little messy, but so are regular enchilada's.
Reheat leftovers on a tinfoiled cookie sheet. Bake for 30 minutes at 400 and it will crisp up again. I know this because when I got home yesterday, I did just that. The pie was calling to me....
The recipe was easy and fast! I'll definitely be making it this way again.
2 pounds hamburger meat
1 large can of enchilada sauce or red sauce (mild or regular depending on how much heat you can handle) we used mild and I wish we would have used regular
1/2 tsp garlic powder
1/2 tsp onion powder
about 8 corn tortillas
Brown hamburger meat, drain. Add garlic and onion powder and 2/3 can red sauce, or most. Layer in two stacks on a 9x13 pan. Start with red sauce drizzled on pan, then corn tortillas, then meat sauce. Drizzle with more red sauce before starting next layer. Layer until you've used up all your meat sauce, top with a corn tortilla and drizzle more red sauce on top.
Bake at 400 for 30 minutes or until crispy on sides.
Serve with red sauce and mexican cheese.