Yields: 6 Servings Cook: 15 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.

Enchilada Stacks



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.
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