Stacked Cheese Enchilada

2 Comments

SERVES: 6

COOK TIME: 20 Min

Here's a way to enjoy great Tex-Mex taste. Our Stacked Cheese Enchilada is fast and easy, too!

What You'll Need

1 (28-ounce) can crushed tomatoes
2 tablespoons chili powder
1 1/2 teaspoon ground cumin
10 (7-inch) flour or corn tortillas
3 cups (12 ounces) shredded Cheddar or Monterey Jack cheese

What to Do

Preheat oven to 350 degrees F.
To make sauce, combine tomatoes, chili powder, and cumin in a bowl. Spread 1/4 cup sauce in the bottom of a 9-inch round baking dish or pie plate; top with 1 tortilla.
Spread with about 1/4 cup sauce, covering tortilla completely. Sprinkle with about 1/4 cup cheese. Repeat with remaining tortillas, sauce, and cheese, ending with cheese.
Cover with foil and bake 20 minutes.
Slice into wedges, place on serving plates, and pour any sauce remaining in baking dish over tortilla wedges.

Notes

If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.

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Dawn 5077626

Apr 04, 2013

Wonder if I can skip the extra seasonings and mix enchilada sauce with the tomatoes instead. Maybe add some mexi-seasoned chicken to the layers -- Yum!

sgoring24 7038187

Apr 04, 2013

Sounds like you're on the right track! I thought about layering in some sliced black olives and onions, then topping it off with sour cream before I dig in. I know my Husband is gonna need some kind of a hot thing going on too. Sounds like my new week-end expirament dinner.