Las Palmas Cheese & Chile Stacked Enchiladasenchiladas 4.00 cup shredded colby-jack cheese, divided 2.00 can chopped green chiles (4.5 oz) 0.67 cup finely chopped onion 1.00 can las palmas enchilada sauce (19 oz) 12.00 corn tortillas 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 1/2 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. |
