Enchilada Pie Recipe

Someone on the Steeple Hill message boards mentioned that they wished I'd put Celia's Enchilad Pie recipe in A Soldier's Family.

And actually...I'd intended to but forgot. So here it is: (You can replace the hamburger meat with leaner cheese and lower in fat ground turkey, chicken or pork if you like).

This is my mom's recipe. Her name is Lois Blankenship.

ENCHILADA PIE

For 9 by 13 pan

1 package corn tortillas * 4 lbs ground chuck * 1 large onion * 1 pound sharp cheddar cheese block or shredded * 2 small cans of red enchilada sauce (Old El Paso tastes best imho) or Or 1 large 19 ounce can * Garlic *salt * pepper * tomatoes * lettuce

Brown hamburger meat. Season with salt, pepper and chopped garlic.

Spoon a light layer of enchilada sauce on bottom of 9 by 13 pan. Layer corn tortillas, 6 in two rows fits best. There will be a little overlapping. Spread a layer of cooked ground chuck on top of tortillas. Sprinkle some finely diced onions on that. Use half of your cheese on top of that. Pour enchilada sauce about 1/2 the can. Then repeat these steps for second layer (sort of like making lasagna). Put it in the oven for about 30 minutes for 1/2 hour enough to melt the cheese and brown the top a little. Then you can shred lettuce and diced tomatoes and put that on top, or put in a bowl on the side in case you have to heat up the leftovers. It goes well with a side dish of corn or refried beans. And of course some deep fried sopapillas with honey to drip on them once done never hurts either. LOL!

Hope you enjoy it. It is VERY rich as far as meaty/cheezy. Probably high-caloric, high-fat too. But oh so good!