Las palmas cheese and chile stacked enchiladas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Shredded Colby-Jack cheese, divided usage (16 oz) |
| 2 | cans | Chopped green chiles (4.5 oz) |
| ⅔ | 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 ½ 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 350'F. 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