Enchilada Stack
From teacherjean 17 years agoIngredients
- 2 C shredded cooked chicken shopping list
- 2 C sour cream shopping list
- 1 1/2 C shredded white cheddar cheese, divided shopping list
- 1/2 chopped green onion shopping list
- 1/4 C chopped green chilies (4 oz can) shopping list
- 3/4 tsp salt shopping list
- 3/4 tsp ground cumin shopping list
- 1/2 C oil shopping list
- 12 corn or flour tortillas (14 oz package) shopping list
- 1 can enchilada sauce (10 oz can) shopping list
How to make it
- 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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