2 can tomato sauce(15oz)
1 tbsp chili powder
1/4 tsp cumin,ground
12 corn tortillas
1/4 cup onion,instant minced
1/2 tsp salt
1/4 tsp garlic powder
8 oz cheddar cheese,shredded
A Recipe for
Cheese Enchilada Stacks
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
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This Recipe for Cheese Enchilada Stacks is one of thousands in the Recipes-to-go Cheese Cookbook.
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| Edward Abbey |
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Cheese - milk's leap toward immortality. |
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This is a recipe for Cheese Enchilada Stacks from the recipe cookbook of Recipes-to-go (Cheese)
I drink no more than a sponge. |
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1. Combine tomato sauce, onion, chili powder, salt, cumin and garlic
powder in a saucepan; simmer, covered, 15 minutes.
2. Spread 1/4 cup sauce in the bottom of a greased 9-inch-square
baking pan; top with a tortilla.
3. Spread tortilla with 2 tablespoons sauce; sprinkle with 2 rounded
teaspoons cheese.
4. Repeat layering with remaining tortillas, sauce and cheese, ending
with cheese.
5. Bake, uncovered, in preheated 350'F. oven 20 minutes, or until
hot.
6. Remove tortilla stack to a serving platter; spoon sauce remaining
in pan over the top.
7. Cut into wedges to serve.
Serves: 6
Cheese Enchilada Stacks Recipe brought to you by Recipes To-Go