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Stacked Enchiladas (Chicken or Beef)

  • 6servings
  • 40minutes

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 corn tortillas

  2. 2 1/2 cups grated cheddar cheese

  3. 1 10 ounce can enchilada sauce (Sandy used taco sauce) Filling:

  4. 2 cups cooked chicken, chopped or 1 pound ground beef, browned and drained

  5. 1 cup sour cream

  6. 1/4 cup chopped green onion ( including tops)

  7. 1/2 tsp.salt

  8. 1 tsp

Instructions Jump to Ingredients ↑

  1. Combine filling ingredients and mix well. Dip tortilla into enchilada sauce as needed (do not drain off excess sauce). Heat a small amount of oil in a skillet and heat the tortillas before dipping into the sauce. Place 1 tortilla in a 1 1/2 quart casserole dish. Top with 3-4 Tablespoons filling and spread over tortillas. Sprinkle with 1/3 cup grated cheese. Repeat layers alternating remaining tortillas, filling and cheese. Before adding last layer of cheese pour remaining enchilada sauce over entire casserole. Top with cheese. Bake at 350 degrees F. for 40 minutes. PS: Nana suggested ripe olives with each layer and I think that would be wonderful.

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