"The belly rules the mind."--Spanish Proverb

15 Minute Stacked Enchiladas GF Recipe

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This recipe for 15 Minute Stacked Enchiladas GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 corn tortillas
1 can black beans, drained
1 jar red chili (use "505" brand, its GF and tasty)
1 c. shredded cheddar cheese
Shredded romaine lettuce
1 tomato, chopped
Sour cream (optional)

Directions:
Directions:
Heat oven to 400 degrees.

You will be making individual stacked enchiladas. For the best flavor, make these on plates that can be put into the oven.

On the first plate stack as follows, red chili, tortilla, red chili, beans, cheese and repeat until you have three layers. End with cheese. Make the second enchilada on another plate. Place in hot oven for about 10 minutes or until bubbly.

If you don't have oven proof plates, heat in microwave.

Top with lettuce, tomatoes, and sour cream.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You all know the times when you are tired and hungry and don't feel like cooking. Well these are super fast stacked enchi-s that taste like you slaved for a long time to make them. I made these in less then 15 minutes and the clean up was a snap.

 

 

 

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