Monday, March 20, 2017

"Meatless Monday" Recipe of the Week - Chile and Cheese Enchilada Stack

This week's "Meatless Monday" Recipe of the Week is a Chile and Cheese Enchilada Stack. It's from one of my favorite recipe sites, CooksRecipes. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy!

Chile and Cheese Enchilada Stack

This simple recipe layers typical enchilada ingredients for an easy entrée with the same great flavor. The stack is cut into wedges and may be served with sour cream and warm refried beans.

Recipe Ingredients:

2 (10-ounce) cans enchilada sauce - divided use
3 cups shredded Monterey Jack or cheddar cheese - divided use
1 (7-ounce) can diced green chiles
12 (6-inch) corn tortillas, warmed

Cooking Directions:

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.

Makes 6 servings.

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