Stacked Cheese Enchiladas
Ingredients
- 1 medium Onion
- Cooking Spray
- 20 ounces Enchilada Sauce green or red, your choice
- 12 small Corn Tortillas
- 20 ounces Chili Peppers
- 12 ounces Shredded Mexican Cheese
- 10-3/4 ounces Cream of Broccoli Soup
Instructions
- Preheat oven to 350°F
- Chop onion
- Spray casserole dish with cooking spray
- Pour enough enchilada sauce into casserole dish to cover bottom
- Arrange enough tortillas to cover casserole dish bottom, overlapping as necessary
- Sprinkle 1/2 the cut onion onto the tortillas
- Sprinkle one can of chili peppers onto the tortillas
- Sprinkle 1/2 the cheese onto the tortillas
- Cover with enough tortillas to cover first layer
- Spread 1/2 the soup on tortillas
- Sprinkle remaining onion onto the tortillas
- Sprinkle remaining chili peppers onto tortillas
- Sprinkle remaining cheese onto the tortillas
- Cover with enough tortillas to cover second layer
- Spread remaining soup on tortillas
- Cover casserole dish with foil
- Bake for 30 minutes in preheated oven
- Remove foil
- Bake an additional 5 minutes until the soup is bubbly
- Serve
Notes
Tools
- 9x13 Casserole Dish
- Can Opener