• 4servings

Rate this recipe:

Nutrition Info . . .

VitaminsB2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (10-ounce) cans enchilada sauce - divided use

  2. 3 cups shredded Monterey Jack or cheddar cheese - divided use

  3. 1 (7-ounce) can diced green chiles

  4. 12 (6-inch) corn tortillas, warmed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.

  2. Combine 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.

  3. Bake for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.


Send feedback