Stacked Cheese Enchilada

Name: Stacked Cheese Enchilada
Ingredients: 1 (28 oz.) can crushed tomatoes; 2 Tbsp. chili powder; 1 1/2 tsp. ground cumin; 10 (7-inch) flour or corn tortillas; 3 c. (12 oz.) shredded Cheddar or Jack cheese

5 ingredients

2 steps

Ingredients

1 (28 oz.) can crushed tomatoes
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
10 (7-inch) flour or corn tortillas
3 c. (12 oz.) shredded Cheddar or Jack cheese

Directions

1

Preheat oven to 350°. To make sauce, combine the 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.
2

Repeat with remaining tortillas, sauce and cheese, ending with cheese. Cover with foil and bake for 20 minutes. Cut into wedges; put on serving plates and pour any remaining sauce over tortilla wedges.