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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown meat and drain off fat stir in one can enchilada sauce then set mixture aside. | 2. In bowl pour in 2 cans enchilada sauce,. | 3. Spray your baking pan with non stick spray. | 4. To began start with a corn tortilla and dip the entire tortilla into the enchilada sauce one at a time. | 5. Place the shell onto bottom of baking pan and continue this until bottom of pan is covered. | 6. Then place a layer of the meat mixture. | 7. A layer of cheese and repeat with the tortilla,meat,cheese. | 8. Continues this until pan is full. | 9. when finished pour the remaining enchilada sauce over the entire pie. | 10. Top it off with another layer of cheese. | 11. Bake at 350 for 25-30 minutes or until bubbly. | 12. Top with your favorite toppings. | 13. This pie can also be made up to 24 hours ahead just make it as above (do not bake) cover and refrigerate but increase baking time from 30 to 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey	2	lbs	ground boneless skinless	1296.5363	1.1787	196.2031	51.1361
enchilada sauce	3	cans	mild	431.7841	89.919	18.027	0.0
corn tortilla	1			-	-	-	-
cheddar cheese	4	cups	shredded	-	-	-	-
				-	-	-	-
		beans		-	-	-	-
lettuce				-	-	-	-
tomato				-	-	-	-
salsa				-	-	-	-
cilantro				-	-	-	-
cream			sour	-	-	-	-
onion				-	-	-	-
green onion				-	-	-	-
black olive				-	-	-	-
green chili				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.