Cheese Enchilada Stacks Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 can: Tomato sauce, 15oz
1 tbsp: Chili powder,
1/4 tsp: Cumin, ground
12: Corn tortillas,
1/4 cup: Onion, instant minced
1/2 tsp: Salt,
1/4 tsp: Garlic powder,
8 ounce: Cheddar cheese, shredded
Directions:
1. Combine tomato sauce, onion, chili powder, salt, cumin and garlic
powder in a saucepan; simmer, covered, 15 minutes.
2. Spread 1/4 cup sauce in the bottom of a greased 9-inch-square
baking pan; top with a tortilla.
3. Spread tortilla with 2 tablespoons sauce; sprinkle with 2 rounded
teaspoons cheese.
4. Repeat layering with remaining tortillas, sauce and cheese, ending
with cheese.
5. Bake, uncovered, in preheated 350F. oven 20 minutes, or until
hot.
6. Remove tortilla stack to a serving platter; spoon sauce remaining
in pan over the top.
7. Cut into wedges to serve.
Source from luhu.jp
powder in a saucepan; simmer, covered, 15 minutes.
2. Spread 1/4 cup sauce in the bottom of a greased 9-inch-square
baking pan; top with a tortilla.
3. Spread tortilla with 2 tablespoons sauce; sprinkle with 2 rounded
teaspoons cheese.
4. Repeat layering with remaining tortillas, sauce and cheese, ending
with cheese.
5. Bake, uncovered, in preheated 350F. oven 20 minutes, or until
hot.
6. Remove tortilla stack to a serving platter; spoon sauce remaining
in pan over the top.
7. Cut into wedges to serve.
Source from luhu.jp