- 2 cans (10 oz.) ORTEGA Enchilada Sauce, divided
- 3 cups shredded Monterey Jack or cheddar cheese, divided
- 1 can (7 oz.) ORTEGA Diced Green Chiles
- 12 (6-in.) fajita-size corn tortillas, warmed
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.