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Recipe to Print-Layered Enchilada Stacks - Copy - Copy

$scale_by Recipe Name: Layered Enchilada Stacks - Copy - Copy Source: Chef Wendy Perry, Personal Chefs Network Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Beef Kosher: No Ethnicity: Mexican Kosher for Passover: No Preparation Time: 20.00 Minutes Number of Servings: 4 Inactive Prep Time: 10.00 Minutes Original Num Servings: 4 Cooking Time: 30.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $5.90 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Can use ground turkey or seafood rather than beef

Ingredients: 3 Tablespoons oil, olive 12 Each tortilla, flour, 6 inch or corn 1 Cup salsa, medium Directions: Sauté peppers and onion in 2 tablespoons oil until tender; set aside. Brown meat, crumbling while cooking. Mix half the chili powder with meat while cooking. Stir in ½ the onions and pepper mixture; set aside to cool. Heat 1 tablespoon oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thick. Stir in remaining onions and peppers. Preheat oven to 350 degrees. Lay 4 tortillas in bottom of pan; spread on some beans, cheese and meat in the center; top with some sauce. Repeat layers 3 times, ending with cheese. Pour any remaining sauce around stacks. Bake half an hour until cheese is thoroughly melted. Let sit 10 minutes before serving. May use lo-fat cheese. Suggested Side: Mexican Corn TO SERVE: Top with favorite salsa and sour cream...and any extra cheese that was left.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00