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Stacked Enchilada Bake
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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Enchilada 03