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Stacked Cheese Enchiladas

Mexican.Chef's picture
  Corn tortillas 12
  Mexican red chile sauce 1 1⁄2 Cup (24 tbs), heated
  Shredded sharp cheddar cheese 6 Ounce (1 1/2 Cups)
  Chopped green onion 1 1⁄2 Cup (24 tbs) (Including Some Tops)

Fry tortillas in oil and dip into heated chile sauce.
Place one tortilla in a small, shallow, ungreased baking dish; spoon over surface about 2 tablespoons shredded Cheddar, about 2 tablespoons chopped green onion, and a little of the chile sauce.
Add remaining tortillas, preparing each layer the same way.
Pour remaining sauce over stack, and top with remaining cheese.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or until hot.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1835 Calories from Fat 619

% Daily Value*

Total Fat 68 g104.6%

Saturated Fat 40.5 g202.4%

Trans Fat 0 g

Cholesterol 151.9 mg50.6%

Sodium 3528.4 mg147%

Total Carbohydrates 245 g81.8%

Dietary Fiber 26.1 g104.3%

Sugars 6 g

Protein 68 g135.6%

Vitamin A 385.6% Vitamin C 217.7%

Calcium 179.2% Iron 86.4%

*Based on a 2000 Calorie diet

Stacked Cheese Enchiladas Recipe