Thursday, April 24, 2008

Cheese Enchilada Stack

Cheese Enchilada Stack
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Ingredients:

12 corn tortillas, cut into quarters

12 ounces sharp chedder cheese, grated

1 (150z) can enchilada sauce

1 (4oz) can green chilies

1 can black beans

1 bag frozen corn

Directions:

Preheat oven to 400 degrees. Spray square 8x8 baking pan. Line pan with layer of corn tortillas. Top with 1/3 sauce, cheese, chilies, black beans and corn. Repeat three or so times. Bake until bubbly.

BON BON

1 comment:

rachael said...

YUM!