Chile and Cheese Enchilada Stack
This simple recipe layers typical enchilada ingredients for an easy entrée with the same great flavor. The stack is cut into wedges and may be served with sour cream and warm refried beans.
2 (10-ounce) cans enchilada sauce - divided use
3 cups shredded Monterey Jack or cheddar cheese - divided use
1 (7-ounce) can diced green chiles
12 (6-inch) corn tortillas, warmed
- Preheat oven to 350°F (175°C). 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.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.