Enchilada Stack Recipe - Cooking Index
Enchilada Stack Recipe - Cooking Index
| 6 | Tortillas - corn | |
| 2 oz | 56g | Vegetable oil |
| 1 cup | 237ml | Que bueno enchilada sauce |
| 1/2 cup | 31g / 1.1oz | Beef or chicken filling - (que bueno enchilada |
| 3 oz | 85g | Cheese - cheddar or Monterey |
| Jack | ||
| Grated | ||
| 1/2 cup | 80g / 2.8oz | Que bueno refried beans - prepared according t |
| 1 tablespoon | 15ml | Olives - ripe, sliced |
| 1 tablespoon | 15ml | Green onions - sliced |
| Sour cream | ||
| Que bueno enchilada sauce |
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 beef or chicken enchilada filling.
5. Bake in preheated 350F oven 20-25 minutes. Or, heat in microwave oven 3-3 1/2 minutes.
6. Serve garnished with olives, green onions, sour cream, or additional enchilada sauce.
Makes one stack or two servings.
Source:
Carnation Company
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