Prep 15 mins
Cook 20 mins
A wonderful appetizer or light meal!
- 8 ounces monterey jack cheese, grated
- 8 ounces cheddar cheese, grated
- 1 (4 ounce) candiced green chilies
- 1⁄2 cup sliced green onion
- 8 8-inch flour tortillas
- 2 tablespoons butter
- sour cream
- picante sauce
- Preheat oven to 400.
- Combine cheeses and set aside.
- Combine onions and green chilies and set aside.
- Spray 2 8-inch cake pans lightly with vegtable spray or Pam.
- Place 1 tortilla in each pan.
- Spinkle each tortilla with cheese mixture and then onion and green chilie mixture.
- Top with another tortilla; repeat layers until you have 4 layers.
- Spread the butter on top of the last tortilla in each pan.
- Bake for 20 minutes.
- Let cool, cut each into wedges to serve.
- Serve with sour cream and your favorite picante sauce.
We were invited to friends' tonight for enchiladas. I took this as an appetizer. I subbed a pre-mixed monterey jack and colby cheese blend for the other cheeses, but otherwise made exactly as stated. I served it with sour cream and my own fresh salsa. I didn't expect the kids to eat it due to the green chilies, but they loved it with sour cream. The adults loved it with everything! Quite an easy and tasty appetizer.
This is another easy, easy recipe that I took on our houseboat/fishing trip last weekend. I made it as stated and it disappeared in minutes with lots of mmmm's! Another nice thing about the recipe is that it lends itself to creativity. Anything that would go into a quesadilla could be used in this dish. Thanks again. We loved it!
Took this to a potluck at work and everyone wanted to know how to make it. Did sub pepper jack and added some sliced pickled jalapenos for a little more kick. Needless to say, I didn't have anything left to take home.