Las Palmas Cheese And Chile Stacked Enchiladas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 cup: Shredded Colby-Jack cheese, divided usage, 16 oz
2 can: Chopped green chiles, 4.5 oz
2/3 cup: Finely chopped onion,
1 can: LAS PALMAS Enchilada Sauce, 19 oz
12: Corn tortillas,
Directions:
1. In medium bowl, combine cheese, green chiles and onion. In small
skillet, bring enchilada sauce to a boil; remove from heat.
2. Dip 1 tortilla into heated sauce; place on lightly greased baking
sheet. Top tortilla with 1/2 cup cheese mixture. Complete stack by
repeating layers with 2 more tortillas. Makes 3 more stacks using
remaining ingredients.
3. Pour remaining heated sauce over the 4 stacks. Bake 10-15 minutes
at 350F. or until cheese is melted.
SUGGESTIONS: Add cooked, shredded pork, beef or chicken if desired.
Cut stacks into wedges for use as a snack or appetizer.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95
Source from luhu.jp
skillet, bring enchilada sauce to a boil; remove from heat.
2. Dip 1 tortilla into heated sauce; place on lightly greased baking
sheet. Top tortilla with 1/2 cup cheese mixture. Complete stack by
repeating layers with 2 more tortillas. Makes 3 more stacks using
remaining ingredients.
3. Pour remaining heated sauce over the 4 stacks. Bake 10-15 minutes
at 350F. or until cheese is melted.
SUGGESTIONS: Add cooked, shredded pork, beef or chicken if desired.
Cut stacks into wedges for use as a snack or appetizer.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95
Source from luhu.jp