Stacked cheese enchiladas - butter busters^

6 ----------

Ingredients

Quantity Ingredient
2 cans (15oz) tomato sauce
¼ cup Diced onion
1 each Tb chili powder
½ teaspoon Lite salt, optional
¼ teaspoon Ground cumin
¼ teaspoon Garlic powder
12 eaches Corn tortillas
1 cup Grated nonfat Cheddar cheese
1 cup Grated nonfat mozzarella cheese
1 can (4oz) chopped green chiles

Directions

Preheat oven to 350F. In a medium saucepan, conbine tomato sauce, onion, chili powder, salt, cumin and garlic powder. Add green chiles.

Simmer, covered, about 15 minutes. have ready corn tortillas and cheese. Spread ¼ cup sauce in bottom of 9" round casserole dish.

Top with a tortilla. Spread with about 2 tablespoons sauce and sprinkle with 2 talbespoons cheese. Repeat layering with remaining tortillas, sauce and cheese. Bake uncovered about 20 minutes. Remove tortilla stack to a serving platter and spoon any remaining sauce in pan over top. Cut in wedges. Per serving: 157 cal., 2g fat (11%), 0mg chol., 5g fiber, 8g pro., 30g carb., 820mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

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