Las palmas cheese and chile stacked enchiladas

4 servings

Ingredients

Quantity Ingredient
4 cups Shredded Colby-Jack cheese, divided usage (16 oz)
2 cans Chopped green chiles (4.5 oz)
⅔ cup Finely chopped onion
1 can LAS PALMAS Enchilada Sauce (19 oz)
12 Corn tortillas

Directions

1. In medium bowl, combine cheese, green chiles and onion. In small skillet, bring enchilada sauce to a boil; remove from heat.

2. Dip 1 tortilla into heated sauce; place on lightly greased baking sheet. Top tortilla with ½ cup cheese mixture. Complete stack by repeating layers with 2 more tortillas. Makes 3 more stacks using remaining ingredients.

3. Pour remaining heated sauce over the 4 stacks. Bake 10-15 minutes at 350'F. or until cheese is melted.

SUGGESTIONS: Add cooked, shredded pork, beef or chicken if desired.

Cut stacks into wedges for use as a snack or appetizer.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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