Enchilada Stack Recipe
Ingredients
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| Whole kernel corn | 1 Can (10oz), drained | |
| Turkey | 1 Can (10oz), drained | |
| Tomatoes | 1 Can (10oz), chopped | |
| Green chilis | 1 Can (10oz), drained | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 5 flour tortillas (6-inch size) | ||
| 1/2 cup reduced fat Monterey | ||
| Jack cheese, shredded | ||
Directions
Preheat oven to 400°F.
Mix beans, corn, turkey, onion and green pepper.
Mix tomatoes and chiles.
Place 1 tortilla in bottom of 2-quart soufflé dish; spoon 1/4 cup tomato mixture and one-fourth of the bean mixture over tortilla.
Repeat layers with remaining ingredients, topping last tortilla with 2/3 cup tomato mixture and the cheese.
Bake covered, until heated through, 10-15 minutes.
Cut into wedges and serve.
Mix beans, corn, turkey, onion and green pepper.
Mix tomatoes and chiles.
Place 1 tortilla in bottom of 2-quart soufflé dish; spoon 1/4 cup tomato mixture and one-fourth of the bean mixture over tortilla.
Repeat layers with remaining ingredients, topping last tortilla with 2/3 cup tomato mixture and the cheese.
Bake covered, until heated through, 10-15 minutes.
Cut into wedges and serve.
Chef
