Stacked Cheese Enchiladas Recipe
Ingredients
| Corn tortillas | 12 | |
| Mexican red chile sauce | 1 1⁄2 Cup (24 tbs), heated | |
| Shredded sharp cheddar cheese | 6 Ounce (1 1/2 Cups) | |
| Chopped green onion | 1 1⁄2 Cup (24 tbs) (Including Some Tops) |
Nutrition Facts
Serving size: Complete recipe
Calories 1835 Calories from Fat 619
% Daily Value*
Total Fat 68 g104.6%
Saturated Fat 40.5 g202.4%
Trans Fat 0 g
Cholesterol 151.9 mg50.6%
Sodium 3528.4 mg147%
Total Carbohydrates 245 g81.8%
Dietary Fiber 26.1 g104.3%
Sugars 6 g
Protein 68 g135.6%
Vitamin A 385.6% Vitamin C 217.7%
Calcium 179.2% Iron 86.4%
*Based on a 2000 Calorie diet
Directions
Place one tortilla in a small, shallow, ungreased baking dish; spoon over surface about 2 tablespoons shredded Cheddar, about 2 tablespoons chopped green onion, and a little of the chile sauce.
Add remaining tortillas, preparing each layer the same way.
Pour remaining sauce over stack, and top with remaining cheese.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or until hot.
Chef
