Stacked Cheese Enchilada
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Here's a way to enjoy great Tex-Mex taste. Our Stacked Cheese Enchilada is fast and easy, too!
What You'll Need
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 10 (7-inch) flour or corn tortillas
- 3 cups (12 ounces) shredded Cheddar or Monterey Jack cheese
What to Do
Preheat oven to 350 degrees F.
To make sauce, combine tomatoes, chili powder, and cumin in a bowl. Spread 1/4 cup sauce in the bottom of a 9-inch round baking dish or pie plate; top with 1 tortilla.
Spread with about 1/4 cup sauce, covering tortilla completely. Sprinkle with about 1/4 cup cheese. Repeat with remaining tortillas, sauce, and cheese, ending with cheese.
Cover with foil and bake 20 minutes.
Slice into wedges, place on serving plates, and pour any sauce remaining in baking dish over tortilla wedges.
If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.
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