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Chile and Cheese Enchilada Stack Recipe

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This recipe for Chile and Cheese Enchilada Stack, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cyndie (King) & John Kwitoski
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 (10 oz.) cans Enchilada 1 (7oz.) can Diced Green Chiles
Sauce, divided 12 (6") Fajita-size Corn Tortillas,
3 C. shredded Monterey Jack or warmed
Cheddar Cheese, divided

Directions:
Directions:
Preheat oven to 350. Pour 1/4 C. enchilada sauce onto bottom of 9" pie plate.
COMBINE 2-3/4 C. cheese, 1-3/4 C. enchiladas sauce and chiles in medium bowl. Place one tortilla in pie plate. Spread about 1/3 C. cheese mix 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 45 min. or until cheese in melted. Cut, serve with sour cream, olives, salsa or your favorite Mexican side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I double the recipe "cuz" it's VERY good and everyone has seconds

 

 

 

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