Stacked cheese enchiladas - butter busters^
6 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (15oz) tomato sauce |
| ¼ | cup | Diced onion |
| 1 | each | Tb chili powder |
| ½ | teaspoon | Lite salt, optional |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Garlic powder |
| 12 | eaches | Corn tortillas |
| 1 | cup | Grated nonfat Cheddar cheese |
| 1 | cup | Grated nonfat mozzarella cheese |
| 1 | can | (4oz) chopped green chiles |
Directions
Preheat oven to 350F. In a medium saucepan, conbine tomato sauce, onion, chili powder, salt, cumin and garlic powder. Add green chiles.
Simmer, covered, about 15 minutes. have ready corn tortillas and cheese. Spread ¼ cup sauce in bottom of 9" round casserole dish.
Top with a tortilla. Spread with about 2 tablespoons sauce and sprinkle with 2 talbespoons cheese. Repeat layering with remaining tortillas, sauce and cheese. Bake uncovered about 20 minutes. Remove tortilla stack to a serving platter and spoon any remaining sauce in pan over top. Cut in wedges. Per serving: 157 cal., 2g fat (11%), 0mg chol., 5g fiber, 8g pro., 30g carb., 820mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95