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Chile and Cheese Enchilada Stack recipe

Chile and Cheese Enchilada Stack.

This simple recipe layers ingredients forgreat enchilada flavor. The stack is cut into wedges and maybe served with sour cream and warm refried beans.

Recipe: Chile and CheeseEnchilada Stack

2 (10-ounce) cans enchilada sauce – divideduse
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 cupsenchilada sauce and chiles in medium bowl. Place one tortillain prepared pie plate. Spread about 1/3 cup cheese mixture ontortilla; top with second tortilla. Repeat layers until all tortillashave been stacked, finishing with a tortilla on top. Spread remainingenchilada sauce over stack; sprinkle with remaining cheese.
  • Bake for 40 to 45 minutes or until cheeseis melted. Cut into wedges; serve with sour cream, if desired.

    Makes 4 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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