Recipe

Enchilada Stack Recipe

Add Step-by-Step Photos	Teacherjean / All my dishes 2 years, 8 months ago I got this recipe years ago out of a magazine. Though the prep time and work is more than I typically like to do, it is definitely yummy. Therefore I am willing to take the time and effort. It is always a hit. Serve with refried beans and rice. Prep:40m Cook:20m Servings:8	Teacherjean
	chicken mexican

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Ingredients

2 C shredded cooked chicken

2 C sour cream

1 1/2 C shredded white cheddar cheese, divided

1/2 chopped green onion

1/4 C chopped green chilies (4 oz can)

3/4 tsp salt

3/4 tsp ground cumin

1/2 C oil

12 corn or flour tortillas (14 oz package)

1 can enchilada sauce (10 oz can)

Directions

Combine chicken, sour cream, 1 C cheese, green chilies, onion, salt, and cumin. Blend and set aside

Fry tortillas: 1 at a time, both sides until crisp, drain well on paper towels

Pour enchilada sauce into a pie dish. Dip 1 side of tortilla into sauce

Place tortilla sauce side down on a baking sheet

Spread 1/3 C of filling over tortilla

Repeat procedure with reamining tortillas, sauce and filling-end with tortilla (**Instead on one stack I make 2. There is plenty of filling and makes more realistic portions and keeps it from sliding)

Pour any remaining enchilada sauce over the top of the stack

Sprinkle with 1/2 C cheese.

Bake 400 degreeds for 20 minutes

This can be refrigerated for a few hours before baking

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Comments

debra47 2 years, 8 months ago said:
This looks like a recipe the husband will love. He has been in the mood for Mexican lately so I am always on the lookout for something along those lines. I'll let you know when I make it.

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