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Cheesy Stacked Enchiladas
Submitted by Bridget M.
6 oz (1-1/2 cups) shredded Cheddar cheese
6 oz (1-1/2 cups) shredded Monterey Jack cheese
4-oz can diced green chiles, drained
1/4 cup sliced green onions
10-oz can enchilada sauce
Oil for softening
7.2-oz pkg. Azteca Corn Tortillas
Heat oven to 375 degree F. In medium bowl, combine cheeses, green chiles and green onions. Pour 1/4 cup enchilada sauce into 2-quart round casserole or 8-inch (1-1/2 quart) round baking dish. In skillet, dip tortilla into 1/4-inch hot oil to soften;drain on paper towel. Place one tortilla in casserole;spoon about 1/4 cup cheese mixture evenly over tortilla. Repeat layers with remaining tortillas ending with tortilla. Pour remaining enchilada sauce over top;sprinkle with remaining cheese mixture. Bake at 375 degree F for 20-25 minutes or until thoroughly heated. Cut into wedges to serve. 4-5 servings.
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