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stacked-enchiladas recipe

Date: Sun, 21 May 95 14:52 EST
 From: hopi@iquest.net (Janice Heiss)
 Left overs from this recipe microwave well the next day for lunch.  Non-fat 
 soy cheese may be used instead of the non-fat cheddar and non-fat mozzarella.
                         Stacked Cheese Enchiladas
 1 15-oz. can tomato sauce        6 corn tortillas
 1 small diced onion              1/2 c. grated non-fat cheddar cheese
 1 1/2 t. chile powder            1/2 c. grated non-fat mozzarella cheese
 1/8-1/4 t. cumin (to taste)      1/2 4-oz. can chopped green chilies
 2 cloves of garlic minced
 In a saucepan combine tomato sauce, onion, chile powder, cumin, garlic and 
 green chilies.  (I don't like things too hot, so I buy whole chilies and 
 scrape all the seeds out before chopping).  Simmer about 15 minutes.
 Spread a couple of large spoonfuls of sauce in a 9-inch pie pan and place a 
 tortilla on top.  Spread sauce on top of torilla and sprinke with a little 
 of both kinds of cheese.  Continue layering till all ingredients are used 
 up, ending with the cheese.
 Bake uncovered at 350 F for about 20 minutes.
 Cut in wedges and serve.
 kwlacto lacto