Stacked Enchilada Bake- Mylinda

STACKED ENCHILADA BAKE-Mylinda

• 12 corn tortillas (5or 6 inches in diameter), torn into bite-size pieces
  2 cans (15 to 16 oz each) chili beans in sauce, undrained
  1 can (10 oz) enchilada sauce  (red or green)
  1 ½ C shredded Monterey Jack cheese (6 oz)
  3 medium green onions, sliced (1/4 cup)
  • Heat oven to 400 deg.  Grease 2-qt casserole.
  • Place half of the tortilla pieces in casserole; top with 1 can beans.  Repeat layers.  Pour on enchilada sauce over beans and tortilla pieces.  Sprinkle with cheese and onions.  Bake uncovered about 20 minutes or until bubbly around edges.
  • Serve with shredded lettuce, chopped tomatoes, sour cream and chopped green onions as toppings.
  • I like to freeze the tortillas and then they are really easy to break in a stack of six at a time.  This doesn’t make much so I always at least double it, and serve it with chips and salsa and corn and a fruit.