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    You are in: Home / Recipes / Cheese Enchilada Stack Recipe
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    Cheese Enchilada Stack

    Cheese Enchilada Stack. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    roaringthunderbabe's Note:

    This recipe is good and fast. Served with salad it makes a great filling meal on a busy night.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Spray square 8x8 baking pan with pam (the garlic one is good).
    3. 3
      Line pan with layer of corn tortillas.
    4. 4
      Top with 1/3 sauce, cheese, chilis, and onions.
    5. 5
      Top with second layer of tortillas.
    6. 6
      Top with second layer of 1/3 sauce, cheese, chilis, and onions.
    7. 7
      Top with final layer of tortillas.
    8. 8
      End with final layer of 1/3 sauce, cheese, chilis, and onions.
    9. 9
      Bake until bubbly (approximately 10-15 min.).
    10. 10
      You can use green sauce and 2 cups cubed chicken.
    11. 11
      Or black beans.
    12. 12
      Or ground beef seasoned with taco mix.

    Ratings & Reviews:

    • on July 26, 2010


      This was SOOOO good! I'd give it five stars, but the original recipe needs some substantial tweaks... First of all, 12 corn tortillas would be too many. I would suggest going with a standard 10-pack of corn tortillas. Even that was more than necessary. 8 tortillas ought to do it if that's all you have. 12 ounces of cheese would be too much (and I'm from Wisconsin!), especially if you're topping this off with sour cream. Again, go with a standard supermarket size and just get an 8-ounce bag of your favorite shredded cheese. It will be the perfect amount. 15 ounces of enchilada sauce would be the perfect amount, but most good Mexican brands come in 12 ounces, or way more than that (I think 28.5 ounces). I made this with one 12-ounce can of enchilada sauce, and about 1/4 jar of leftover salsa. As for preparation, rather than doing layers of sauce, I would recommend dipping each of the tortilla sections in the enchilada sauce, so that they get completely "sauced;" otherwise your tortillas will be a little dry! Skip the green chiles; I can't imagine those working in this recipe. I would suggest adding a can of black beans and possibly a can of corn. I would also recommend a liberal sprinkling of a good Mexican hot sauce like Valentina, Bufalo or Cholula for added flavor... But the flavors you get from the canned goods ain't gonna do it. (Of course, you must have sour cream as garnish!) One more note... If you don't have an oven, simply put this in the microwave for 10 minutes as I did. It will turn out perfect either way! Thanks for a great base recipe!!

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    • on June 27, 2010


      I made this dish twice already, and I LOVE it. Cheese enchilada's are my favorite food. My only comment is that I made it once w/o the green chilies and once w/ them, and I actually prefer it w/o. But that's just my personal choice. I used the medium heat enchilada sauce, and I found that that adds enough heat that the green chilies just end up being a little overkill.

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    • on November 04, 2010


      This is so good. I browned lean ground beef with taco seasoning and added it in 2 layers. I used part-skim mozzarella and part-skim cheddar. I used homemade enchilada sauce. This is so easy to do. Thanks roaringthunderbabe :) Made for Holiday tag game

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (85)


    Nutritional Facts for Cheese Enchilada Stack

    Serving Size: 1 (322 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 563.8
    Calories from Fat 273
    Total Fat 30.4 g
    Saturated Fat 18.3 g
    Cholesterol 89.4 mg
    Sodium 1490.0 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 7.5 g
    Sugars 10.3 g
    Protein 28.2 g

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