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Enchilada Casserole




Source of Recipe


Cooking Pleasures, Dec 03/Jan 04






Recipe Introduction


This cheese-and-tomato-rich dish is full of flavors families love. With just six ingredients, it's a snap to assemble. If you like more heat, substitute pickled jalapenos for the chiles.





List of Ingredients



• 1 (15 oz) can chili beans
  
• 8 (6-inch) corn tortillas, quartered
  
• 1 (10-oz) can mild enchilada sauce
  
• 1 (7-oz) can chopped green chiles
  
• 1 1/2 cups (6 oz) shredded Monterey Jack or sharp cheddar cheese
  
• 2 T chopped fresh cilantro
  






Instructions



1. Heat oven to 425. Spray 8-inch square glass baking dish with nonstick cooking spray. Pour sauce from chili beans into baking dish.
   
2. Arrange one-third of the tortilla pieces over bottom of dish. Top with one-third each of the beans, enchilada sauce, chiles and cheese. Repeat to make 2 more layers, ending with cheese. Bake, uncovered, 15 to 20 minutes or until hot and bubbly. Sprinkle with cilantro.
   






Final Comments


4 servings