Enchilada stack
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Tortillas, corn | |
| 2 | ounces | Vegetable oil |
| 1 | cup | Que Bueno Enchilada Sauce |
| ½ | cup | Beef or Chicken Filling (Que Bueno Enchilada Sauce recipes) |
| 3 | ounces | Cheese, Cheddar or Monterey Jack, grated |
| ½ | cup | Que Bueno Refried Beans, prepared according to label |
| 1 | tablespoon | Olives, ripe, sliced |
| 1 | tablespoon | Green onions, sliced |
| Sour cream | ||
| Que Bueno Enchilada sauce | ||
Directions
1. In skillet, soften corn tortilla in hot vegetable oil. Drain on paper towels. 2. Place enchilada sauce in flat container. Dip one tortilla in enchilada sauce to coat. Place flat in oven-proof baking dish. 3. Place one #30 scoop beef or chicken enchilada filling on dipped tortilla. Spread to edges using spatula. Sprinkle ½ ounce cheese over filling. 4. Repeat layers using other five softened tortillas. Alternately layer #30 scoop refried beans and ½ ounce cheese instead of beefo or chicken enchilada filling. 5. Bake in preheated 350F oven 20-25 minutes. Or, heat in microwave oven 3-3½ minutes. Serve garnished with olives, green onions, sour cream, or additional enchilada sauce.
Makes one stack or two servings.
Source: Carnation Company
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