12 corn tortillas (5 or 6 inches in diameter), torn into bite-size pieces
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) enchilada sauce
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
3 medium green onions, sliced (3 tablespoons)
Instructions
Heat oven to 400°. Spray 2-quart casserole with cooking spray.
Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
Bake uncovered about 20 minutes or until bubbly around edge.
Originally Submitted
12/20/2010
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