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    Stacked Enchilada Bake


    Source of Recipe


    bigoven.com

    List of Ingredients




    12 each Corn tortilla 5-6", torn into bite-size pieces
    2 can (15-16 oz) Chili beans in sauce ; undrained
    1 can (10 oz) Enchilada sauce
    1 1/2 cup Monterey jack cheese shredded
    1/4 cup Green onion sliced

    Recipe



    Heat oven to 400F / 200C / Gas Mark 6. Grease 2-quart casserole with shortening.

    Preparation: Arrange half of the tortilla pieces in casserole. Top with 1 can beans. Repeat layers. Pour enchilada sauce over top. Sprinkle with cheese and onions.

    Bake uncovered about 20 minutes, or until bubbly around edges.

    Presentation: Shredded lettuce, chopped tomatoes, sour cream and guacamole make good toppings for each serving.

 

 

 

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