Prep: 15 Mins Cook: 45 Mins

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.

Chile and Cheese Enchilada Stack

Ingredients

Directions

PREHEAT oven to 350°F. Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.

COMBINE 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.

BAKE for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.
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