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Ingredients:
6 tortillas, corn
2 oz vegetable oil
1 cup que bueno enchilada sauce
1/2 cup beef or chicken filling (que bueno, enchilada sauce rec
3 oz cheese, cheddar or monterey jack, g, rated
1/2 cup que bueno refried beans, prepared a, ccording to lab
1 tbsp olives, ripe, sliced
1 tbsp green onions, sliced
1 sour cream
1 que bueno enchilada sauce
Instructions:
1. In skillet, soften corn tortilla in hot vegetable oil. Drain on
paper towels. 2. Place enchilada sauce in flat container. Dip one
tortilla in enchilada sauce to coat. Place flat in oven-proof baking
dish. 3. Place one #30 scoop beef or chicken enchilada filling on
dipped tortilla. Spread to edges using spatula. Sprinkle 1/2 ounce
cheese over filling. 4. Repeat layers using other five softened
tortillas. Alternately layer #30 scoop refried beans and 1/2 ounce
cheese instead of beefo or chicken enchilada filling. 5. Bake in
preheated 350F oven 20-25 minutes. Or, heat in microwave oven 3-3 1/2
minutes. Serve garnished with olives, green onions, sour cream, or
additional enchilada sauce.
Makes one stack or two servings.
Source: Carnation Company
Servings: 1
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Enchilada Stack Recipe brought to you by Mexican Recipes To-Go
