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Chile and Cheese Enchilada Stack




Source of Recipe


Source: Ortega®


List of Ingredients




2 cans (10 oz.) Ortega Enchilada Sauce, divided

3 cups shredded Monterey Jack or cheddar cheese, divided

1 can (7 oz.) Ortega Diced Green Chiles

12 (6-in.) fajita-size corn tortillas, warmed



Recipe



Preheat oven to 350 degrees F. Pour 1/4 cup enchilada sauce onto bottom of 9-inch pie plate.


Combine 2 3/4 cups cheese, 1 3/4 cups enchilada sauce and chiles in medium bowl. Place one tortilla in prepared pie plate. Spread about 1/3 cup cheese mixture on tortilla; top with second tortilla. Repeat layers until all tortillas have been stacked, finishing with a tortilla on top. Spread remaining enchilada sauce over stack; sprinkle with remaining cheese.


Bake for 40 to 45 minutes or until cheese is melted. Cut into wedges; serve with sour cream, if desired.