Stacked Enchilada Bake Recipe

Ingredients

12

corn tortillas (5 or 6 inches in diameter), torn into bite-size pieces

2

cans (15 to 16 ounces each) chili beans in sauce, undrained

1

can (10 ounces) enchilada sauce

1 1/2

cups shredded Monterey Jack cheese (6 ounces)

3

medium green onions, sliced (3 tablespoons)

Preparation

Heat oven to 400°. Spray 2-quart casserole with cooking spray.

Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.

Bake uncovered about 20 minutes or until bubbly around edge.

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