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Stacked Enchiladas Verdes

Source of Recipe


From "Southwest the Beautiful Cookbook"






List of Ingredients



• Vegetable oil for frying
  
• 12 (6-inch) corn tortillas
  
• 1-1/2 cups green chili salsa or taco sauce
  
• 2-1/4 cups grated Monterey Jack or Cheddar cheese, or a combination of both
  
• 1/4 cup finely minced onion
  






Instructions



1. Pour vegetable oil into a heavy skillet to a depth of 1/2-inch; heat over medium-high heat until hot. Soften the tortillas, one at a time, about 5 seconds per side in the hot oil and drain on paper towels.
   
   
2. Heat the green chili sauce in a second skillet and dip each softened tortilla into the sauce. Place one coated tortilla on a baking sheet and sprinkle on a little of the cheese and onion. Repeat twice so that each serving contains 3 layered tortillas, with cheese and onion also sprinkled on top. Repeat with remaining ingredients to make 4 tortilla stacks.
   
   
3. Bake in a preheated 350-degree (F) oven 5 to 6 minutes, or until the cheese melts. Cut each stack into 4 quarters.
   
   Makes 4 servings.