ENCHILADA STACK-UPS


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I made this last night and it was delish! The only change I made was I used mozzeralla instead of Mont.Jack, and used garlic/pesto torillas instead of plain. Yum yum


Ingredients You'll Need

6 (8-inch) flour tortillas
1 (4 oz.) can diced green
chili peppers
1 (4 oz.) can chopped ripe
olives
1 1/2 c. grated Cheddar cheese
1 1/2 c. grated Monterey Jack
cheese
1 (12 oz.) can mild enchilada
sauce
1 medium onion, chopped fine
and sauteed


Directions

Begin by heating the oven to 350 degrees. Place a flour tortilla on a lightly greased baking sheet, quiche dish or pizza pan.


Sprinkle some of the Cheddar and Monterey Jack


cheeses on top.


Then, arrange some of the chopped olives,


diced green chili peppers and sauteed onions (1 to 2 teaspoons of each) over the cheeses.


Pour 3 to 4 tablespoons of the enchilada sauce over all of that.


Repeat these layers until all of the tortillas are used.


Top with remaining enchilada sauce and grated cheese.


Bake for about 20 minutes or until cheeses are melted and bubbly.


Remove from the oven and let cool for 5 minutes, then cut into wedges and serve.


Serves 4.


Questions, Comments & Reviews



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