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.