 
This simple recipe layers ingredients for great enchilada flavor. The stack is cut into wedges and may be served with sour cream, warm Ortega Refried Beans and a cold glass of Perrier water. 10 15 min 
       - 12 6-inch corn tortillas
- 1 can 16 oz. ORTEGA Refried Beans
- 1 can 10 oz. ORTEGA Enchilada Sauce
- 1 1/2 cups 3 oz. each SARGENTOŽ ChefStyle Shredded Mild Cheddar Cheese, or fancy shredded monterey jack cheese
- 2 large chopped green onions
- 1 SARGENTO ChefStyle Shredded Cheddar Cheese, or fancy shredded monterey jack cheese, (optional)
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.
HEAT tortillas, one at a time, in small skillet over medium-high heat for 30 seconds on each side or until soft. Place two warmed tortillas, side by side, on bottom of prepared baking dish. Spread about 2 tablespoons beans over each tortilla. Top each with 1 tablespoon enchilada sauce, 2 tablespoons cheese and 2 teaspoons green onion. Repeat each layer until all tortillas are used, completing two stacks of six. Pour remaining enchilada sauce over stacks; sprinkle with additional cheese.
BAKE, for 15 to 20 minutes or until heated through. Cut into wedges to serve.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Enchilada Stacks Excellent!
Submitted Date: June 2003
Rating:
Reviewed By: Stacy from Dallas, TX
Comments: This meal is awesome! I changed it up a bit, and it came out delish!!
I used flour tortillas, used 2 cans of sauce, more cheese, I browned beef with taco seasoning, pepper, and garlic powder, and I spread the beef on top of beans..Yummy!
|
;)
