August 15, 2010

Chile and Cheese Enchilada Stack

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.
  • 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
 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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