Stacked Cheese Enchiladas Recipe
Ingredients
| Tomato sauce | 2 Can (10oz) | |
| Onion | 1/4 Cup (16 tbs), diced | |
| Chile powder | 1 Tablespoon | |
| Lite salt | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Corn tortillas | 12 | |
| 1 cup grated non-fat Cheddar cheese | ||
| 1 cup grated non-fat mozzarella cheese | ||
| Green chiles | 1 Can (10oz), chopped | |
Directions
Preheat oven to 350° F.
In a medium saucepan combine 2 cans of tomato sauce, onion, chile powder, salt, cumin, and garlic powder.
Add green chiles.
Simmer covered about 15 minutes.
Have ready corn tortillas and cheese.
Spread 1/4 cup sauce in bottom of a 9-inch round casserole dish.
Top with a tortilla.
Spread with 2 Tbs.of sauce and sprinkle 2 Tbs.of cheese on top of the sauce.
Repeat layering with remaining tortillas, sauce, and cheese.
Bake uncovered about 20 minutes.
Remove tortilla stack to a serving platter and spoon any remaining sauce in pan over top.
Cut in wedges.
In a medium saucepan combine 2 cans of tomato sauce, onion, chile powder, salt, cumin, and garlic powder.
Add green chiles.
Simmer covered about 15 minutes.
Have ready corn tortillas and cheese.
Spread 1/4 cup sauce in bottom of a 9-inch round casserole dish.
Top with a tortilla.
Spread with 2 Tbs.of sauce and sprinkle 2 Tbs.of cheese on top of the sauce.
Repeat layering with remaining tortillas, sauce, and cheese.
Bake uncovered about 20 minutes.
Remove tortilla stack to a serving platter and spoon any remaining sauce in pan over top.
Cut in wedges.
Chef
