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Stacked Cheese Enchiladas

Healthycooking's picture
  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)

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

Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1837 Calories from Fat 322

% Daily Value*

Total Fat 35 g54.5%

Saturated Fat 24.1 g120.5%

Trans Fat 0 g

Cholesterol 97.7 mg32.6%

Sodium 8594.6 mg358.1%

Total Carbohydrates 291 g97.1%

Dietary Fiber 30.2 g120.9%

Sugars 44.5 g

Protein 107 g213%

Vitamin A 480.2% Vitamin C 249.1%

Calcium 271.2% Iron 123.1%

*Based on a 2000 Calorie diet


Stacked Cheese Enchiladas Recipe