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Stacked Cheese Enchiladas

Healthycooking's picture
Ingredients
  Canned tomato sauce 30 Ounce (2 Cans, 15 Ounce Each)
  Diced onion 1⁄4 Cup (4 tbs)
  Chili powder 1 Tablespoon
  Lite salt 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Corn tortillas 12
  Grated nonfat cheddar cheese 1 Cup (16 tbs)
  Nonfat mozzarella cheese 1 Cup (16 tbs)
  Canned chopped green chiles 4 Ounce (1 Can)
Directions

Preheat oven to 350° F.
In a medium saucepan combine 2 cans of tomato sauce, onion, chile powder, salt, cumin, and garlic powder.
Add green chiles.
Simmer covered about 15 minutes.
Have ready corn tortillas and cheese.
Spread 1/4 cup sauce in bottom of a 9-inch round casserole dish.
Top with a tortilla.
Spread with 2 Tbs.of sauce and sprinkle 2 Tbs.of cheese on top of the sauce.
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese

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