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    Stacked Enchilada Bake


    Source of Recipe


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    12 5-6-inch corn tortillas, torn into, bite size pieces
    2 15 oz. can chili beans in sauce, undrained
    1 10 oz. can enchilada sauce
    1 1/2 cups Monterey jack cheese, shredded
    3 medium green onions, sliced
    sour cream, tomatoes, lettuce

    Heat oven to 400 degrees F. Grease a 2-quart casserole.

    Place half the tortilla pieces in casserole; top with 1 can of
    beans. Repeat layers. Pour enchilada sauce over beans and tortilla
    pieces. Sprinkle with cheese and onions.

    Bake uncovered about 20 minutes until bubbly around edge. Serve
    with toppings, if desired.

 

 

 

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