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
Makes 4 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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